Sourdough Detroit Pizza Recipe
The thoughts behind this recipe: let's take a perfect, crisp, airy crust of a Detroit-style pizza dough, but add MORE flavor. That's what using a sourdough starter instead of instant dry yeast brings. Combining the sourdough with a 48 hour cold ferment really elevates the flavor beyond your normal pizza doughs.
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Servings: 4 people
I bought 15 pizza ovens to hands-on test.It's a hobby, not an obsession! Here are the best pizza ovens.Equipment
- 1 10"x14" Detroit Style Steel Pan We used a Lloyd's Pan, often considered one of the best out there for commercial or home use. Other types of pans can be used, but will lack the proper crust-forming characteristics of Detroit style pizza.
Ingredients
Dough
- 435 g Bread Flour
- 330 g Water (warmed to 90°F)
- 14 g Kosher Salt
- 13 g Extra Virgin Olive Oil (Separated) 13g added to the dough. 10g reserved for greasing the pan before cooking.
- 75 g Sourdough Starter Link: King's Arthur recipe.
Toppings
- Low Moisture Whole Milk Mozzarella Shredded.
- Wisconsin Brick Cheese Cubed. Substitute with white cheddar, pepper jack, or havarti.
- Pepperoni
- Ultimate Homemade Pizza Sauce Store bought can be used in a pinch.
Seriously. I have a lot of pizza ovens.Let me show you the best after hundreds of hours testing. Read my in-depth pizza oven reviews!Instructions
Make the dough.
- Combine the flour, salt, and EVOO in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine.
- Add half the water. Mix on low until it begins to form into a shaggy consistency, scraping down the sides with a spatula as necessary. Add the sourdough starter, and continue mixing for 1 minute.
- Slowly add the remaining water and mix until it forms a smooth ball, about 10 minutes. Note: dough will be very wet and sticky.
- With the dough still in mixer bowl, fold into a ball, cover with plastic wrap, and set on counter for 1 - 2 hours to kick-start fermentation. You should notice some rise in the dough but not doubling in volume.
- Place in refrigerator for 1 to 2 days, removing from fridge 4 hours before cooking.
Stretch dough in pan.
- Let dough come to room temperature on the counter for 3 hours.
- Preheat the oven to 550°F. If using an Ooni or other outdoor pizza oven, preheat until 700-800 degrees, about 20 minutes.
- Scrape the dough out of the bowl and into the pan. Because of the high hydration in this recipe, you may need to wet your hands prior to handling. Flatten and stretch the dough to fit the pan as close as possible (a tiny bit of shrinking may happen, that's fine). Let sit for ½ hour, then stretch again ensuring dough touches edges of pan.
- Place pan in the oven to par-bake the dough for 5 minutes.
Toppings, in order; then bake.
- Carefully remove the hot pan from oven. Add shredded mozzarella then cubed brick cheese, ensuring cheese touches the edge of the pan. Add pepperoni, and then finally, 3 large stripes of sauce.
- For home ovens: place pizza in oven for 10-15 minutes on the bottom rack. If you are placing it on a pizza steel, it should only take around 10 mintues for the crust to finish (toss the broiler on for the final minute or two if not cooking fast enough). If you do not have a pizza steel, 15 minutes may be needed.For outdoor pizza ovens: bake for 10 minutes, rotating pan halfway through.
- Remove from oven and use a metal spatula to separate the pizza from the pan. Slide onto a cutting board, slice, and serve.