Extra Crispy Detroit Style Pan Pizza 2.0

Steps

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1. 1
   In a bowl, combine warm water, instant yeast, and salt. Add bread flour and stir with a spoon until mixture starts to clump. Once you can no longer mix with a spoon, wet your hand and continue mixing and kneading by hand for 1–2 more minutes until mostly combined. Alternatively, use a stand mixer with dough hook on medium-high speed for 7–8 minutes.
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2. 2
   Cover the bowl with a lid and ferment at room temperature for 30 minutes.
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3. 3
   Perform 5–6 strength-building folds: grab the dough at the edge of the bowl and pull it out as far as possible, then fold it back over the center. Repeat 5–6 times around the bowl. Then round the dough from 10 o'clock to 2 o'clock, tucking the new tension underneath to create a tight ball. Cover and ferment at room temperature for 30 minutes.
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4. 4
   Repeat the same stretch-and-fold and rounding process. Cover and ferment at room temperature for 1 hour.
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5. 5
   Transfer dough to the refrigerator and ferment for 8–24 hours. Extended cold fermentation allows the yeast more time to develop flavor and produces a darker, crispier baked crust.
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6. 6
   Remove dough from refrigerator and flip onto a floured work surface. Gently flatten into a rough square shape. Use a dough scraper to cut dough in half, each piece approximately 310 g.
   ▶ ≈3:58
7. 7
   Prepare two Lloyd brand Detroit pizza pans by oiling them generously with olive oil. Place dough halves into the oiled pans. Using wet fingertips, dimple the dough to spread it evenly to the edges of the pans.
   ▶ ≈4:24
8. 8
   Cover the pans with a sheet tray and place in a warm spot (approximately 90°F/32°C) to proof for about 30 minutes. (Tip: Heat an oven to its lowest setting for 2 minutes, then turn it off, to create a warm environment.)
   ▶ ≈4:56
9. 9
   Dock the dough with wet fingertips once more to ensure it fills all corners of the pans. Cover and proof at room temperature for approximately 30 more minutes.
   ▶ ≈7:13
10. 10
    Make pizza sauce: combine crushed tomatoes, tomato paste, salt, sugar, dried oregano, dried basil, and chili flakes in a bowl. Blend with an immersion blender until smooth.
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11. 11
    In a nonstick pan, add a large drizzle of olive oil over medium heat. Add minced garlic and sauté until fragrant and just starting to turn light brown, about 30–60 seconds. Stir in the blended tomato mixture, bring to a simmer, and cook for about 10 minutes until reduced by half and thickened.
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12. 12
    Preheat oven to 500°F/260°C with a pizza steel or stone inside.
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13. 13
    After final proofing, top each pizza with approximately 125 g of shredded brick cheese, then add 4 generous spoonfuls of sauce and spread slightly, leaving some of the top unsauced.
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14. 14
    Bake in the pans on top of the pizza steel for 10–14 minutes until cheese is melted and browned at the edges.
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15. 15
    Remove pizzas from their pans and place on a wire rack to cool for about 5 minutes to prevent steam from softening the crust.
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16. 16
    To maximize crispiness, place the entire pizza directly onto the pizza steel for an additional 3–5 minutes. This will create a deeply crispy, glassy crust that stays crispy throughout.
    ▶ ≈10:19
17. 17
    Remove from oven and enjoy. The pizza will have multiple textures: crispy fried cheese edges, fluffy bread crumb inside, and rich flavor throughout.
    ▶ ≈10:39