Masterclass Series
Detroit Pan Dough
Thick, airy dough baked in a steel pan. Cheese goes to the edges and gets crispy. 75% hydration.
Prep Time15 Mins
Rest Time24 Hours
Servings4 Pizzas
DifficultyEasy
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Ingredients
Ingredients
4 servings
- 400 gBread flour
- 300 mlWater
- 25 mlOlive oil
- 8 gSalt
- 5 gInstant yeast
Instructions
Instructions
1
Combine all ingredients. The dough will be quite wet.
2
Rest 1 hour at room temp, fold 2x during that time.
3
Oil a steel pan (10x14 inch).
4
Press dough into corners. Cold ferment 24 hours.
5
Remove, press into corners again. Rest 2 hours.
6
Add cheese (brick/mozzarella) all the way to the edges.
7
Bake at 250°C for 12-15 min.
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