First Detroit…I’m in love!

Pizza has been my outlet to maintain my sanity. First Neapolitan, then NY and now I thought I’d attempt a Detroit. Very happy with how it turned out.

**Recipe:**

• 1,000g bread flour (King Authur 12.7%)

• 660g water (cold, 55-60°F)

• 24g salt (2.4%)

• 20g olive oil (2%)

• 3.5g active dry yeast

**Instructions:**

1. Add water to bowl, add dash sugar

2. Add yeast. Stir

3. Add flour. Mix 3–4 min slow

4. Add salt. Mix 2 min

5. Drizzle oil while mixing

6. Mix until medium gluten development. Target dough temp: 76–78°F

**Process:**

Dough made: 9:00 PM

Bulk ferment: 40°F overnight

Removed from fridge: 12:00 PM

Divide & pan: 2:30 PM

Cooked: 5:30 PM

Pan: 8×10 Lloyd greased with shortening

Dough weight: 350g per pan (may go 300g next time)

Cheese: Buholzer Brothers brick

Sauce: Di Napoli cooked on stove with dash of olive oil, garlic salt, onion powder, salt and oregano