Culinary Chaos - Sep 16

Homemade Detroit-Style Pizza Dough

This recipe focuses on achieving that signature crispy, blistered crust. It’s a bit of a process, but trust me, the payoff is worth it. It's a deep, dark dough – think of it as a flavorful, crusty hug.

Yields: Approximately 2-3 pizzas, depending on size. Easily doubled or tripled.

Prep Time: 30-45 minutes (including proofing)

Cook Time: 12-15 minutes per pizza

Ingredients:

• 3 1/2 cups (400g) Bread Flour (High protein is key – 12-13% is ideal)
• 1 ½ cups (360ml) Lukewarm Water (Around 105-115°F / 40-46°C)
• 2 teaspoons Active Dry Yeast
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 2 Tablespoons Olive Oil
• 1/2 teaspoon Paprika
• 2 Tablespoons of grated Parmesan Cheese (for the crust)
• 1/2 cup (60ml) Cold Water (for the edge) - this is crucial for the classic look!

Instructions:

1. First, Autolyse (This is *really* important): In a large bowl, combine the flour and lukewarm water. Mix with a fork or your hands until just combined – it shouldn’t look like a smooth slurry. Cover and let rest for 30-60 minutes. This develops gluten.
2. Add Yeast and Sugar: In a separate bowl, dissolve the yeast and sugar in the lukewarm water. Let it sit for 5-10 minutes until it gets foamy.
3. Combine: Add the yeast mixture and salt to the flour and water mixture. Mix with a spatula until a shaggy dough forms. Don’t overwork it.
4. Knead: Knead the dough for 8-10 minutes. It will be sticky at first, but it will become smooth. You want to develop a good gluten structure.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-2 hours, or until doubled in size. A good warm spot is in a slightly warmed oven.
6. Shape: Gently punch down the dough. Divide it in half. Shape each half into a ball. Then, stretch each ball into a round shape, about 10-12 inches in diameter. This is where the "Detroit style" shaping comes in! Use your hands to create a gentle curve, starting from the center and working outwards. Don’t pull too tight.
7. Second Rise: Place the shaped dough balls on a lightly floured surface. Cover and let rise for another 30-45 minutes.
8. Brittle Crust: This is the trickiest part! Spread a thin layer of olive oil on your pizza peel. Carefully transfer the dough balls onto the peel. Quickly sprinkle generously with grated Parmesan cheese. Then, using a rolling pin, gently spread the cheese to create the classic ridges – make sure to leave a little bare crust at the edges.
9. Bake: Bake in a preheated oven at 475°F (246°C) for 8-12 minutes, or until the crust is puffed and blistered. Rotate halfway through baking for even browning. Watch closely - it can burn quickly!
10. Repeat: Repeat with the remaining dough.

Tips for Success:

• Warmth is Key: The dough needs to be warm. A slightly warm oven (turned off!) is ideal.
• Don't Overwork: Overworking the dough will result in a dense crust.
• Chill Time: A cold rest is important for the flavor and texture.

Enjoy your amazing Detroit-style pizza!

Kolbeigh van Keuken

_{Food Blogger & Contributor to The Freak Chef}

Follow me on Instagram: @thefreakchef & @thefreakcheffood