Ryan Jarnutowski

Detroit–Style Pan Dough

Time

  • Prep: 30 min
  • Cook: 14 min
  • Rest: 1440 min

Yield

4 balls (250–300 g each)

Ingredients

Dough

  • 1000 g Bread flour
  • 700 g Water
    70% hydration
  • 40 g Olive oil
  • 20 g Sea salt
  • Yeast (ADY 4 g • IDY 3 g • fresh 8 g)

Instructions

  1. Mix dough until smooth; rest 20 minutes, then knead briefly.
  2. Oil a dark Detroit pan generously; press dough in, resting if it resists.
  3. Cold ferment in pan 12–24 h; then final proof 1–2 h at room temperature.
  4. Top (optional) pepperoni, then cube-cut brick/mozzarella edge-to-edge for frico edges.
  5. Stripe or dollop sauce before or after bake per preference.
  6. Bake 475–500 °F until bubbly and sides are crisp, ~12–16 min; run a spatula around edges and release.