Ultimate Detroit Style Pizza Dough Recipe

In this video I show you the technique I use to make Detroit Style pizza dough.
Lloyd's Detroit Pan (10x14) - amzn.to/3QSlKNq
RECIPE - For 2 - 10x14 inch pizzas
450g room temp water
3g instant yeast
600g unbleached bread flour
12 grams sea salt
15 grams olive oil
In a large mixing bowl I’ll add my water then yeast, next half of my flour. Mix that all up then I’ll add the rest of my flour and the salt and olive oil. Mix that until all the flour is absorbed and you have a shagy and tacky dough.
SEE VIDEO FOR FERMENTATION SCHEDULE AND STRETCHING TECHNIQUE
PLEASE HELP SUPPORT THIS CHANNEL:
By purchasing some of my favorite gear (affiliate links):
------My FAVORITE Pizza Oven------
The RoccBox shareasale.com...
------My FAVORITE pizza cookbooks------
The Joy of Pizza - amzn.to/3GJCDW0
Pizza Quest - amzn.to/3HciBF3
Perfect Pan Pizza - amzn.to/3XuZbAg
Flour, Water, Salt, yeast - amzn.to/3QHdxeR
-------My FAVORITE kitchen stuff------
kitchenAid 8qt mixer - amzn.to/3P6h2tj
Misen Chef Knife - 8 Inch - amzn.to/3bGXTj4
Pizza Steel - amzn.to/3NOWfcy
Lloyds Detroit style pizza pan - amzn.to/3OKzbgD
--------My Camera Gear--------
Sony A7iv - amzn.to/3km7joH
Sigma 24-70 lens - amzn.to/3wcQy1C
Tripod - amzn.to/3ISZNf3
DJI Lavalier Mic - amzn.to/3iBsnqQ
Neewer lights - amzn.to/3Xckh6S
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
OR support us on Patreon - / wanderpizza

[@PatioPizza]

This recipe turns out awesome! Let me know if you give it a shot and how it turns out. Thanks for watching!

[@bobjackson7516]

I made this a couple months ago. With one dough ball, I used the 10x14 Lloyd pan. The other ball went in a large cast iron skillet. In the Lloyd, I did the traditional Detroit pepperoni, as authentic as possible. With the cast iron, I just did Wisconsin brick cheese and some garlic butter. This was the "garlic cheese sticks". Oh, so good. I'm making this dough again today for some cast iron cheese sticks for "surf and turf" tomorrow, but the entire Lloyd pan will be used as meal prep bread for my lunches (ham and swiss) all next week. Thanks for the recipe and video man, I've watched a TON of Detroit pizza videos, and yours seemed like the clear choice. Rock on!!!!

[@kevinengland7444]

Pan sizes & weights - finally! You are the only person I've known to do this anywhere online. Stroke of genius. Thank you!

[@soundwave070]

Really appreciate that you provide all the different compositions of the recipes based on pan or pizza sizes and metric measurements. Makes it a lot easier for a European like me to try it out without doing my own conversions :)

[@theodorosgeorgitsis5600]

Love it when youtubers get to the point. Hate it when they make videos longer than necessary.

[@johnwickey5802]

Great, simple, 75% hydration recipe. The dough is similar to focaccia so don’t add extra flour. Oil your fingers or surface. The slow ferment is essential so I wouldn’t use “instant” or fast acting yeast for fear that it would run out of gas. I bake mine in a 12 inch cast iron skillet but I should probably buy some proper pans as I’m from Detroit.❤

[@WJHDetroit]

I always cook mine in cast iron!

[@playingwithpizza]

I used your dough to make a trio of pizzas: Buffalo chicken in a cast iron skillet, a Detroit-style pizza, and a sausage and mushroom pizza (I have a Little Caeser's pan that makes two square pies). The dough was a bit of a challenge for me to work with. I added a little more flour (2 oz., I used Bouncer flour), and it was so sticky. But, let me tell you, the final product was out of this world. I will definitely make your dough again. Thanks.

[@PatioPizza]

Not familiar with the flour? I’ve been doing 75% on my detroits lately and they have been awesome. Gonna try sourdough next… wish me luck

[@voiceofhislove8650]

Thank you! Thank you! Thank you! I have trialed many KZbin Detroit styled pizza's recipes. But yours nailed it! I made it 2 days ago. It is going to be my final pizza dough recipe in my recipe box. I was born and raised in Detroit. Shield's, Buscemi's, Buddy's, Loui's and Jet's are all very similar due to the same family behind the restaurants and thier very successful pizza recipe. When I moved to Tennessee, I yearned for the Detroit styled pizza. But I could not find it until Jet's started showing up in the Memphis area. I live too far from them to buy it regularly....soooo...I pursued making it myself. Problem solved. I think a big part of your process that made the difference was putting the dough in the refrigerator over night. But again, your recipe is perfect.

[@PatioPizza]

That’s awesome to hear! Thank you so much

[@kubobubo1]

RECIPE - For 2 - 10x14 inch pizzas 450g room temp water 3g instant yeast 600g unbleached bread flour 12 grams sea salt 15 grams olive oil

[@dmirto01]

thanks for replicating Detroit Style Pizza. And thanks for the dough chart. I've eaten this Pizza at various Detroit area Buddies since the 60's. over 300 times would not be exaggerating. You have done it perfectly. they make a killer antipasto salad and a basket of fried cauliflower would not be a stranger to our table. I wish I could post photos comparing both. Perfection

[@noneyabusiness5574]

You should try Loui's in Hazel Park.

[@Choogie_]

i've tried many detroit style pizza recipes, this one is by far my favorite, thank you bro.

[@DJbradass]

Had Detroit style for the first time last weekend. I admit I was skeptical; "yeah, yeah every city thinks they have the best...." Sourdough Willy's in Kingston, WA changed my mind real quick. Almost like a fluffy grilled cheese sandwich with pizza toppings. Very nice! Anyway, just finished balling up the dough - following your steps and making one tomorrow. Thank you for the vid.

[@playingwithpizza]

I am going to have to try your recipe. My attempts at Detroit-style pizza have been up and down. As @soundwave070 mentioned, I appreciate you providing the different compositions based on pan size. I have a pizza pan from Little Caeser's that a friend gave me (the one in a Kmart closed and sold their pans).

[@skirsnis]

I tried this recipe two times but still it doesn't get not sticky after all this folding. Everything just stays on my hands or on the table :D It is frustrating. I don't know what am i doing wrong?

[@robertkaspert4092]

Looks very good. That's the exact pan I have.

[@PatioPizza]

Thanks!

[@noneyabusiness5574]

Love the video. I have managed pizza joints in Detroit for 20 years and nobody uses butter or olive oil. I'm curious why you do this? Thanks for the video.

[@jamesdeeen4338]

I always enjoy watching it. I am Korean. I live in Korea. Your pizza style is very different from Korea. I have a question, can you help me? I'm planning to use 12-hour resting dough. For 25kg of flour, how many grams of dry yeast is appropriate? I think your advice will be of great help to me. thank you

[@Xeliuz1]

dude! great video! trying that this weekened!

[@PatioPizza]

Thanks! Let me know how it turns out!

[@boodaaha1]

Thanks a lot. Will try this. What do you suggest for the dough pre prep if it's for a restaurant. I mean what happens after the 12 hour refrigerator fermenting? How do i start the day? Do u think I put them in trays with lids by weight and leave them in the refrigerator until baking time? Ur input will be greatly appreciated. Thanks a lot.

[@VinylTherapy]

Thanks! Ima try this with some KA 00 Pizza Flour that I recently picked up!

[@derek497]

Looks great! Could I simply cut the ingredients in half if I just want to make 1 dough ball?

[@PatioPizza]

Just make 2 and freeze one! ; )

[@silmiriel]

What size Pyrex containers do you recommend? Thanks! 😊

[@rslr]

At the 3:01 mark ... where you're dimpling the dough w/ your fingers .... did you also add olive oil to the dough right before you did that? Or is the olive oil that I see there residual from the bowl transfers? (I realize you posted this video a year+ ago and may be on to less important, non-pizza-related things but figured I'd ask anyway). Thanks much! Looks great / eager to try it out!

[@JOEYD2006]

Thank you for taking the time to share this great video. How do you clean your Detroit style pizza pans?

[@PatioPizza]

Thanks! I just scrap out the residue and wipe it out with a damp cloth. Treat them like cast iron, no soap or harsh scrubbing. Thanks for watching!

[@JOEYD2006]

How many minutes would you parbake in a pizza oven, specifically a Roccbox? I tried it last night and the bottom was not fully cooked. I parbaked for 3 minutes total and cooked for another 6 minutes total at low flame. Your help is greatly appreciated.

[@r.llynch4124]

scrap then use oiled rag to wipe down NO water

[@TejsWorld]

How many grams of flour for two 8x10 pans?

[@lizakimtheroux1764]

Your recipe looks so good but I only have a 12x16 lloyd pan, what size do you think my dough ball should be? 🤔

[@WantonMyth]

600g

[@jamesdeeen4338]

if 25kg floor how many grams yeast?

[@1ROADKING1]

how about measurements for a 15 x 12 deep pan I have? thanks

[@WantonMyth]

650g

[@eridhibhinyo]

Can you freeze the dough?

[@r.llynch4124]

yep

[@lemmejustreadthethings]

I thought those Lloydpans were specially anti-stick so you shouldn't need to grease them?

[@PatioPizza]

The grease is less about sticking and more about frying the bottom and sides of the dough

[@lemmejustreadthethings]

@@PatioPizza Oh I remember seeing vids where they said olive oil is useful for crisping the bottom of these pizzas.

[@r.llynch4124]

@@lemmejustreadthethings Crisco works best

[@christinajones7696]

Olive Oil is not for high heat.

[@مكةالمكرمة-ت1ج]

🇩🇿Greetings from Algeria

[@maryoleary899]

I wish you used USA measurements

[@genericgymvlogsph9739]

get a scale bro lol

[@malcantro]

Keep it traditional with Wisconsin Brick Cheese on your Detroit Pizza! Our cheese is the best! Suck it California!

[@baddd_dogggie]

Wisconsin has happier cows. California animal husbandry laws are extraordinarily weak and perpetually weak (and cruel) due to the power of big agribusiness

[@gaprofitt]

Won't the butter just burn?

[@PatioPizza]

Nope. Basically fries it. It’s fairly common for Detroit style. I saw John Arena doing it at the pizza expo last year.

[@Eastwood1987]

The original pan if I’m correct was a pan used by an auto parts store that was laying around xx don’t get the expensive pan lol

[@leedoss6905]

Lloyds is an aluminum pan now not steel.

[@r.llynch4124]

Use steel only DO NOT use aluminum. I get mine from Detroit Style Pizza Company

[@alexjj231]

Hydration way to high for AP flower

[@PatioPizza]

Maybe… seems to be working ok though

[@Eastwood1987]

Don’t forget to fork it

[@TheHellZone99]

My dough was so sticky lol

[@ArcturianHealingEnergy]

You're speaking American English, so can you PLEASE turn this into ounces and other measurements most average americans not chefs, actually use? Thank you!

[@led-0185]

Can you use cups or spoons for measuring, please? Not everyone has a kitchen scale.

[@bobjackson7516]

I bought a $9 digital "Ultrean Food Scale" on Amazon. Works great for measurements in grams.

[@johncapogrossa4126]

Tried it his way. Measurements are off. Dont waste your time with this on. If you do reduce the amount of water and add a tea to tablespoon of sugar. This was way off.

[@chefandrew7803]

Worked for me. What issues were you having

[@salithsandaruwan8128]

There is no sound?

[@momjhai2425]

The pan is actually aluminum

[@PatioPizza]

It’s true

[@alge3399]

Hard anodized aluminum. I have one, and it will survive a zombie apocalypse. Indestructible!

[@jonathankasprzyk6398]

Or for anyone living in America like the dude in this video. 4 cups of flower. 1 2/3 cups of water. Tea spoon of yeast.

[@PatioPizza]

Hey, I’ve never put flowers in pizza… ; )

[@r.llynch4124]

@@PatioPizza Nope! and anyone who does not measure with a scale probably doesn't make a very good pie.

[@puddytat62]

DO NOT buy that pan. Original Detroit pans were steel and of course inexpensive but those linked to are aluminum and insanely over priced! Any 9 x 13 roasting pan will suffice and you won’t be paying $60 . Most pans are non stick Also not a good idea. If you can find some blue steel or carbon steel then you’re golden. Or use a cast iron pan Same deal but round and much cheaper.

[@PDXTundra]

I prefer the Lloyd pan in this application and own three of them in different sizes; they’re great pans. $54 is not out of line for a quality, made in USA product that fits within my discretionary spending budget, but thanks anyway.

[@SwiKeyMTC]

Do the Blue Steel and Carbon Steel pans need to be seasoned like cast iron?

[@awesomeGking]

​@PDXTundra what's your point? If the original were cheaper and still do the job it sounds like you're just defensive about overspending. Gotta love capitalism

[@puddytat62]

⁠@@SwiKeyMTCnot really But they do sort of self season as you use… no rusting that I’ve seen. If you can find steel vs aluminum I think you’ll be happy as long as it’s not an arm and leg. These anodized aluminum “specialty “ pans are just ridiculous! The original ones were auto parts pans and they were steel and dirt cheap. Don’t. Need designer pans

[@SwiKeyMTC]

@@puddytat62 Thank you, I greatly appreciate the info and help, my friend.

[@NS-lz6jh]

Wtf