The Dough – A Detroit Legacy

Let’s talk about pizza. Seriously. Not just any pizza, mind you. I’ve spent a lifetime obsessed with pizza – a true art form, really. From the humble Neapolitan, to the rustic Tuscan, to the decadent, slightly-too-sweet Chicago – each style has a voice, a soul. And I’ve always believed that the *real* pizza is born in Detroit. It’s a history, a community, a passion – and a dough that’s been perfected over generations, a secret passed down through families, a dough that demands respect.

My own journey with pizza started, you guessed it, with a film. I was obsessed with *Freaky Friday*. Seriously, the way Lindsay Lohan manipulated that dough… it was masterful. It wasn’t just about the look; it was about the *feeling* of the dough. And that feeling, that connection to the ingredients, is what I’ve always strived for. It’s a pursuit, a reverence, a slightly obsessive need to understand the mechanics of the perfect crust.

This isn’t just any dough, though. This is the recipe for a Detroit-style pizza dough – a dough built for thick, chewy crusts, with a delightfully blistered edge. It’s a challenge, a conversation starter, and, frankly, a little bit magical.

The Dough – A Recipe for Perfection

• Ingredients: 3 1/2 cups (410g) warm water (105-115°F / 40-46°C)
• 2 1/4 teaspoons (10g) active dry yeast
• 2 teaspoons (10g) salt
• 1/2 cup (60g) extra virgin olive oil
• 1 teaspoon (5g) sugar
• 2 1/4 cups (325g) all-purpose flour
• 1 teaspoon (5g) salt
• 1/2 teaspoon (3g) garlic powder
• 1/4 teaspoon (2g) Italian seasoning
• Optional: 1/4 cup grated Parmesan cheese

1. Combine Water & Yeast: In a bowl, warm the water. Stir in the yeast and sugar. Let it sit for 5-10 minutes until it becomes foamy. (Don’t overdo it - you want a little bit of bubbles!)
2. Combine Dry Ingredients: In a larger bowl, whisk together the salt and all-purpose flour.
3. Combine Wet & Dry: Add the yeast mixture to the flour and mix until a shaggy dough forms.
4. Add Oil & Warm Water: Slowly add the olive oil and warm water, a little at a time, mixing until the dough comes together. Don’t overwork it!
5. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. This is important - don't be afraid to give it a good knead!
6. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
7. Shape & Bake: Gently punch down the dough. Divide it in half. Shape each half into a round, about 10-12 inches in diameter. Place them on parchment paper and bake at 425°F (220°C) for 10-12 minutes, until golden brown.
8. For the Best Crust: Once baked, brush the crust with olive oil and sprinkle with Parmesan cheese. Let it rest for 5 minutes before slicing.

This isn’t just about the pizza. It’s about the process – the patience, the attention to detail. It’s about creating something that feels both rustic and refined. And honestly, I’ve spent a lifetime perfecting this dough. It’s a legacy, you see.

What do you think? Let me know in the comments – what's *your* favorite pizza topping?

– Kolbeigh van Keuken