Jeff Smokevitch provides a Detroit Pizza Dough Recipe
A Detroit Native and owner of Blue Pan in Denver and Brown Dog Pizza in Telluride, Colorado, Jeff Smokevitch shares his Detroit Style Pizza recipe. More on the Detroit style and Jeff’s story.
Smoke’s Detroit-Style Dough Recipe
Author: Pizza Today
Recipe type: dough
Serves: makes 4, 8x10 DSP
Ingredients
- High-gluten flour – 16 ounces
- Bread flour — 8 ounces
- Water (Filtered) — 15.5 ounces
- Diastatic malt — 7 grams
- Sea salt — 7 grams
- Extra virgin olive oil — 14 grams
- Active Dry Yeast — 4 grams
Instructions
- Detroit-style pizza pan 8- by 10-inch, add vegetable shortening to interior of pan.
- Combine flours and malt in mixing bowl.
- In a separate bowl whisk 5 ounces of water with the yeast.
- Start mixer on low speed. Add ADY/water mixture.
- Slowly add remaining water.
- Increase mixing speed to medium; mix for 5 to 6 minutes.
- Add sea salt and mix until combined (about 2 minutes).
- Add extra virgin olive oil, mix until combined (about 2-3 minutes).
- Cover dough and allow to rest at room temperature for two hours.
- Then refrigerate dough for 17 to 24 hours.
- After that, portion dough into 8.5 ounce dough balls and push dough in pan.
- Allow to ferment at room temperature before the par bake.
DIVE DEEPER: Read Detroit Style Pizza: A Guide to Detroit Pizza
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