Detroit-Style Pizza Dough
Recipe type: Pizza Dough
Cuisine: Pizza
*Note: Combined total of flour, water and poolish will bring hydration to 67 percent.
  • High Protein Pizza Flour (72 F) 9,000 grams (19.85 pounds)
  • Water (58 F) 5,700 grams (12.56 pounds)
  • Poolish (72 F) 2,000 grams (4.4 pounds) -- RECIPE ABOVE
  • Salt 250 grams (8.8 ounces)
  • Olive Oil 200 grams (7 ounces)
  • Instant Dry Yeast 50 grams (1.75 ounces)
  1. After poolish has risen at room temperature for 18 hours, combine it with water in mixing bowl. Whisk thoroughly.
  2. Add flour, salt and yeast. Mix for 4 minutes at slow speed.
  3. Slowly drizzle in olive oil while continuing to mix for 3 minutes.
  4. Increase speed of mixer to speed 2 and mix for 6 minutes or until dough has reached 78 F.
  5. Cover dough and allow to bench rest for 30 minutes.
  6. Divide dough and round and place in trays. Cover dough trays and place in refrigerator at 38 F for 24 hours.
  7. Dough should be removed from refrigerator 1 hour before placing in pans. Pans should be coated with softened butter or shortening. This will allow dough to adhere to the pan easily without over-working and de-gassing it.
  8. Place dough ball in the pan and gently press out slightly.
  9. Allow dough to sit in the pan for 30 minutes before completing final shaping to edge of the pan.
  10. Cover pans and allow dough to rise until airy.
  11. At this point dough can be used or placed back in the refrigerator.
  12. If you are placing back in the refrigerator be sure to take out dough 30 minutes in advance of using it.
Recipe by Pizza Today at