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Pan Pizza Dough with Poolish

  • Author: Leaven Foods
  • Total Time: 22-24 hours
  • Yield: 2 x 300 g dough balls for 8″ x 10″ Detroit Style Pizzas
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Description

A versatile pan pizza dough that can be used for Detroit, Grandma, Sicilian, and other pan pizza styles. This recipe yields 2 x 300 g dough balls suitable for 8″x10″Detroit Style Pizza pans but the recipe and dough ball size can be altered to fit desired pan size and pizza style. The poolish in this recipe results in a dough with more depth of flavor and a airier lighter crumb.

Ingredients

Units

Equipment:

  • Mixer
  • Digital Thermometer
  • Digital Scale
  • 8“x10” Detroit Pizza Pans or other pizza pan of your choice

Poolish Ingredients (Amount – Baker’s %):

  • 70 g Bread Flour (12-13% protein) – 66.6%
  • 35 g High Gluten Flour (14-15% protein) – 33.3%
  • 105 g Water – 100%
  • 0.32 g Leaven Foods All Purpose or Wild Yeast – 0.3%

Final Dough Ingredients (Amount – Baker’s %):

  • 193 g Bread Flour (12-13% protein) – 55%
  • 53 g High Gluten Flour (14-15% protein) – 15%
  • 140 g Water – 40%
  • 8.8 g Salt – 2.5%
  • 210 g Poolish – 30%*

Instructions

  • Mix Poolish – Mix the poolish by combining the poolish ingredients until completely incorporated. Cover and leave  at room temperature (70-75℉/21-24℃ ) for 16 hours or until it doubles in size and has bubbles on the surface.
  • Incorporate – Combine the ingredients for the final dough by adding the water, flour, salt, and poolish to the mixing bowl and mix on speed 1 for 2  minutes or until incorporated.
  • Autolyse – Allow the dough to sit in the mixing bowl for 10 minutes, undisturbed. At the end of the 10 minutes, add salt to the dough.
  • Mix –  Mix at 1 speed for 2 minutes. Gradually increase the speed to 6, mixing for 1 minute at each speed from 2 to 6. Continue mixing at speed 6 until the dough pulls away clean from the bottom of the mixing bowl. At this point the dough will not be completely smooth. The remaining gluten development will be completed during the stretch and fold process. The desired temperature of the dough at the end of the mix is 80-85℉/27-29℃.
  • Bulk Fermentation – After mixing, transfer the dough to an oiled container. Cover the container and bulk ferment for one and a half hours at room temperature (70-75℉/21-24℃ ). Perform two stretch and folds at 30 minute increments. After the final stretch and fold, allow the dough to rest for another half hour before dividing and shaping.
  • Divide and Shape – At the end of bulk fermentation, remove the dough from the container and divide into 2 x 300 g portions. Shape each portion into a ball using the same shaping method demonstrated in our Neo-Neapolitan recipe. Transfer the dough balls to an oiled dough box or containers.
  • Proof –  Cover the box or containers and allow the dough to rest a room temperature (70-75℉/21-24℃ ) for 3-4 hours. At the end of the rise, dimple, press, and stretch the dough into oiled pizza pans. Allow the dough to proof in the pans for an additional 1-2 hours.
  • Bake – To bake, preheat the oven at 500℉ (260℃). Once preheated, top the pizza and bake for 12-16 minutes. Alternatively, par bake the pizza un-topped for 5-7 minutes, then remove the pan with the par baked pizza from the oven, top, and continue baking for another 7-11 minutes.

Notes

* percentage of poolish calculated by % of prefermented flour

Mixing speed and times may vary depending on the mixer. The following protocol has been adapted for a 4.5 qt. KitchenAid® or similar mixer using a dough hook attachment.

  • Prep Time: 22-24 hours
  • Cook Time: 7-11 minutes

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Leaven harnesses the microbial power of ancient fermentations to create all-natural, flavorful, healthier, and more sustainable food.

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