Ready to menu one of the hottest trends in pizza. Make this Detroit-Style Pizza Dough Recipe that includes a poolish pre-ferment, complete Detroit-style dough formula.<\/p>\n
Poolish (Pre-ferment):<\/h2>\n
\t\n
Poolish for Detroit-Style Pizza Dough<\/div>\n
<\/div>\n
Recipe Type<\/span>: Dough<\/span><\/div>\n
Author: John Arena<\/span><\/div>\n
\n
Ingredients<\/div>\n
\n
High Protein Pizza Flour (72 F) 1,000 grams (2.2 pounds)<\/li>\n
Water (65 F) 1,000 grams (2.2 pounds)<\/li>\n
Instant Dry Yeast 1 gram<\/li>\n<\/ul>\n<\/div>\n
\n
Instructions<\/div>\n
\n\n
Mix by hand in plastic tub with ample room for expansion.<\/li>\n
Cover and set poolish out at room temperature for 18 hours.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
<\/div>\n
3.5.3229<\/div>\n<\/div>\n
<\/p>\n
Detroit-style Dough:<\/h2>\n
\t\n
Detroit-Style Pizza Dough<\/div>\n
<\/div>\n
Recipe Type<\/span>: Pizza Dough<\/span><\/div>\n
Cuisine: Pizza<\/span><\/div>\n
Author: John Arena<\/span><\/div>\n
*Note: Combined total of flour, water and poolish will bring hydration to 67 percent.<\/div>\n
\n
Ingredients<\/div>\n
\n
High Protein Pizza Flour (72 F) 9,000 grams (19.85 pounds)<\/li>\n
After poolish has risen at room temperature for 18 hours, combine it with water in mixing bowl. Whisk thoroughly.<\/li>\n
Add flour, salt and yeast. Mix for 4 minutes at slow speed.<\/li>\n
Slowly drizzle in olive oil while continuing to mix for 3 minutes.<\/li>\n
Increase speed of mixer to speed 2 and mix for 6 minutes or until dough has reached 78 F.<\/li>\n
Cover dough and allow to bench rest for 30 minutes.<\/li>\n
Divide dough and round and place in trays. Cover dough trays and place in refrigerator at 38 F for 24 hours.<\/li>\n
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.<\/li>\n
Place dough ball in the pan and gently press out slightly.<\/li>\n
Allow dough to sit in the pan for 30 minutes before completing final shaping to edge of the pan.<\/li>\n
Cover pans and allow dough to rise until airy.<\/li>\n
At this point dough can be used or placed back in the refrigerator.<\/li>\n
If you are placing back in the refrigerator be sure to take out dough 30 minutes in advance of using it.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n