Detroit Style Pizza Dough (Slow Fermentation Method)
Fluffy pizza dough with crispy edges perfect for Detroit style pan pizzas
Ingredients
- 3 3/4 cups all purpose flour
- 5 tbsp extra virgin olive oil
- 3 tsp dry active yeast
- 2 cups warm water
- 1.5 tsp salt
- 1 tsp honey
Instructions
- Activate the Yeast: Start by making sure your yeast is alive and ready to go. In a large bowl, add 1/3 cup of warm water, followed by 1 tablespoon of honey, then your yeast. Let it sit for 5–10 minutes.You're looking for a foamy, bubbly top – think the head on a beer. If nothing happens, your yeast is dead and you'll want to start over (better now than wasting two days!).
- Mix the Dough:Drizzle in 1–2 tablespoons of olive oil and pour in the remaining water. Mix everything together. Then, gradually add your flour, stirring until a sticky, shaggy dough ball forms.Give it a brief knead on the counter using the slap and fold technique for just a few minutes — don’t overdo it! Most of the gluten development will happen during the long proof.
- First Rise – Cold Ferment:Place the dough back in the bowl with a small drizzle of olive oil to prevent sticking. Cover tightly with plastic wrap and refrigerate for 48 hours.(Optional: After 24 hours, you can take it out, do a quick fold and stretch, and pop it back in — but this step is totally optional.)
- Prepare for Shaping:After 48 hours, remove the dough from the fridge. Divide it into two equal portions and place each on a well-oiled baking tray. Let the dough rest for a few minutes to take the chill off.Now gently stretch each piece with your fingers. No need to force it to the edges. Let it relax and stretch naturally.
- Final Proof: Let the stretched dough sit in a warm spot for 2–4 hours. It should rise beautifully and expand to fill the tray.
- Add Toppings:Top with your favorite ingredients - sauce, cheese, veggies, meats - go wild.
- Bake:Preheat your oven to 500°F. Bake the pizzas for 16 minutes, or until the edges are golden and crispy.