Ultimate Detroit Style Pizza Dough Recipe

In this video I show you the technique I use to make Detroit Style pizza dough.

RECIPE - For 2 - 10x14 inch pizzas
450g room temp water
3g instant yeast
600g unbleached bread flour
12 grams sea salt
15 grams olive oil

In a large mixing bowl I’ll add my water then yeast, next half of my flour. Mix that all up then I’ll add the rest of my flour and the salt and olive oil. Mix that until all the flour is absorbed and you have a shagy and tacky dough.

SEE VIDEO FOR FERMENTATION SCHEDULE AND STRETCHING TECHNIQUE

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[PatioPizza]

This recipe turns out awesome! Let me know if you give it a shot and how it turns out. Thanks for watching!

[kevinengland]

Pan sizes & weights - finally! You are the only person I've known to do this anywhere online. Stroke of genius. Thank you!

[soundwave]

Really appreciate that you provide all the different compositions of the recipes based on pan or pizza sizes and metric measurements. Makes it a lot easier for a European like me to try it out without doing my own conversions :)

[theodorosgeorgitsis]

Love it when youtubers get to the point.
Hate it when they make videos longer than necessary.

[playingwithpizza]

I used your dough to make a trio of pizzas: Buffalo chicken in a cast iron skillet, a Detroit-style pizza, and a sausage and mushroom pizza (I have a Little Caeser's pan that makes two square pies). The dough was a bit of a challenge for me to work with. I added a little more flour (2 oz., I used Bouncer flour), and it was so sticky. But, let me tell you, the final product was out of this world. I will definitely make your dough again. Thanks.

[johnwickey]

Great, simple, 75% hydration recipe. The dough is similar to focaccia so don’t add extra flour. Oil your fingers or surface. The slow ferment is essential so I wouldn’t use “instant” or fast acting yeast for fear that it would run out of gas. I bake mine in a 12 inch cast iron skillet but I should probably buy some proper pans as I’m from Detroit.❤

[voiceofhislove]

Thank you! Thank you! Thank you! I have trialed many Youtube Detroit styled pizza's recipes. But yours nailed it! I made it 2 days ago. It is going to be my final pizza dough recipe in my recipe box. I was born and raised in Detroit. Shield's, Buscemi's, Buddy's, Loui's and Jet's are all very similar due to the same family behind the restaurants and thier very successful pizza recipe. When I moved to Tennessee, I yearned for the Detroit styled pizza. But I could not find it until Jet's started showing up in the Memphis area. I live too far from them to buy it regularly....soooo...I pursued making it myself. Problem solved. I think a big part of your process that made the difference was putting the dough in the refrigerator over night. But again, your recipe is perfect.

[Choogie_]

i've tried many detroit style pizza recipes, this one is by far my favorite, thank you bro.

[DJbradass]

Had Detroit style for the first time last weekend. I admit I was skeptical; "yeah, yeah every city thinks they have the best...." Sourdough Willy's in Kingston, WA changed my mind real quick. Almost like a fluffy grilled cheese sandwich with pizza toppings. Very nice! Anyway, just finished balling up the dough - following your steps and making one tomorrow. Thank you for the vid.

[douglash.]

This is a great channel. This guy teaches really well.

[dmirto]

thanks for replicating Detroit Style Pizza. And thanks for the dough chart. I've eaten this Pizza at various Detroit area Buddies since the 60's. over 300 times would not be exaggerating. You have done it perfectly. they make a killer antipasto salad and a basket of fried cauliflower would not be a stranger to our table. I wish I could post photos comparing both. Perfection

[playingwithpizza]

I am going to have to try your recipe. My attempts at Detroit-style pizza have been up and down. As @soundwave070 mentioned, I appreciate you providing the different compositions based on pan size. I have a pizza pan from Little Caeser's that a friend gave me (the one in a Kmart closed and sold their pans).

[Xeliuz]

dude! great video! trying that this weekened!

[robertkaspert]

Looks very good. That's the exact pan I have.

[rslr]

At the 3:01 mark ... where you're dimpling the dough w/ your fingers .... did you also add olive oil to the dough right before you did that? Or is the olive oil that I see there residual from the bowl transfers? (I realize you posted this video a year+ ago and may be on to less important, non-pizza-related things but figured I'd ask anyway). Thanks much! Looks great / eager to try it out!

[VinylTherapy]

Thanks! Ima try this with some KA 00 Pizza Flour that I recently picked up!

[silmiriel]

What size Pyrex containers do you recommend? Thanks! 😊

[noneyabusiness]

Love the video. I have managed pizza joints in Detroit for 20 years and nobody uses butter or olive oil. I'm curious why you do this? Thanks for the video.

[jamesdeeen]

I always enjoy watching it. I am Korean. I live in Korea. Your pizza style is very different from Korea. I have a question, can you help me? I'm planning to use 12-hour resting dough. For 25kg of flour, how many grams of dry yeast is appropriate? I think your advice will be of great help to me. thank you

[boodaaha]

Thanks a lot. Will try this. What do you suggest for the dough pre prep if it's for a restaurant. I mean what happens after the 12 hour refrigerator fermenting? How do i start the day? Do u think I put them in trays with lids by weight and leave them in the refrigerator until baking time? Ur input will be greatly appreciated. Thanks a lot.