Скачать или смотреть DETROIT-STYLE PIZZA DOUGH RECIPE ❤️

DETROIT-STYLE PIZZA - PART 2 : PIZZA DOUGH ❤️

Detroit-style starts here — high hydration, crispy edges, pillowy crumb. 😍
This dough’s got structure, flavour, and attitude.
Let’s build that crust right!

Detroit-Style Pizza Dough
• Warm Water → 250g (at 32°C)
• Active Yeast → 5g
• Salt → 10g
• Flour → 400g
• Olive Oil

Process
1. To a bowl, add water and yeast; mix well.
2. Then add flour and salt. Knead for 2–5 minutes.
3. Once you have a shabby dough, leave aside and ferment for 30 mins (Fermentation I)
4. Then give strength fold and round it. Again keep aside and ferment for 30 mins (Fermentation II)
5. Repeat step 4 → Ferment for 1 hour (Fermentation III)
6. Keep in the fridge overnight.

Next Day
7. Transfer to a lightly floured surface.
Divide into two parts — 310g each
8. Transfer to (10x8”) baking pan (oiled properly)
• Keep aside for Final proofing: 30 mins
9. Spread the dough properly towards the edges
• Final proof: 1 hour
10. Now layering (covered in the next reel)

Coming up next is Layering & Baking of a Detroit-Style Pizza ✨