Yield (dough ball)
Original: 1 dough ball
Detroit Pizza Dough
Detroit pizza dough, 82% hydration, for one 8x10 Lloyd pan at 240g per dough ball
Pizza
Recipe
Ingredients
- 128 g flour
- 105 g water
- 3.2 g salt
- 3.8 g olive oil
- 0.5 g instant yeast
Method
- 1. Mix the flour, water, instant yeast, salt, and olive oil until a shaggy dough forms.
- 2. Rest for 10 to 15 minutes, then mix again until smoother.
- 3. Cover and let the dough rise until puffy, or cold ferment in the fridge until ready to use.
- 4. Place the dough ball into an oiled 8x10 Lloyd pan and let it rest so it relaxes.
- 5. Stretch the dough gently toward the corners, resting between stretches if needed.
- 6. Top as desired and bake until the crust is golden and crisp.