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Pan Pizza Dough

  • Author: Noel Brohner of Slow Rise Pizza
  • Yield: 2 x 300 g dough balls for 8″x10″ Detroit Style Pizzas
Print Recipe

Description

This recipe creates 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.  

Ingredients

Units

Equipment:

  • Mixer
  • Digital Thermometer
  • Digital Scale
  • Pizza Pans

Ingredients (Amount – Baker’s %):

  • 263 g Bread Flour (12-13% protein) – 75%
  • 88 g High Gluten Flour (14-15% protein) – 25%
  • 245 g Water – 70%
  • 8.8 g Kosher Salt – 2.5%
  • 3.5 g Leaven Wild Yeast – 1.0% or
  • 4.6 g Leaven All Purpose – 1.3%

Instructions

  • Incorporate – Add water and then flour 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 Leaven Wild Yeast or Leaven All Purpose and then 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 3 hours at room temperature (70-75℉/21-24℃ ). Perform three stretch and folds at 30 minutes, 1 hour, and 2 hours into the bulk fermentation. After the final stretch and fold, allow to dough to rest for another 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. Cover the box or containers and allow the dough to rest a room temperature (70-75℉/21-24℃ ) for 1 hour. After the dough has rested, place the dough in the refrigerator (40℉ or 4℃) to retard overnight for 12-18 hours.
  • Proof – Remove the dough box or containers from the refrigerator and let the dough balls rise at room temperature (70-75℉/21-24℃ ) for 4-5 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

  • 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.

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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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