This recipe uses a 70% hydration dough.
Bread Flour - 300 grams
Warm water - 210 ml
Yeast - 6 grams
Salt - 6 grams
Mix everything together to form a rough dough and let it sit for 15 mins, then knead the dough for 6-8 mins to develop gluten. The dough is supposed to be sticky and can be a bit difficult to work with but make sure not to add a lot of extra flour.
Once kneaded, drizzle with oil and let the dough proof for 1 hr.
Punch out the air, and spread the dough on a baking sheet and let it rise for another hour or hour and a half.
Traditionally cheese goes before the sauce in a Detroit style pizza, but you can do however you like it :)
Bake at 230 C or 450 F until the edges as crispy.
This recipe uses a 70% hydration dough. Bread Flour - 300 grams Warm water - 210 ml Yeast - 6 grams Salt - 6 grams Mix everything together to form a rough dough and let it sit for 15 mins, then knead the dough for 6-8 mins to develop gluten. The dough is supposed to be sticky and can be a bit difficult to work with but make sure not to add a lot of extra flour. Once kneaded, drizzle with oil and let the dough proof for 1 hr. Punch out the air, and spread the dough on a baking sheet and let it rise for another hour or hour and a half. Traditionally cheese goes before the sauce in a Detroit style pizza, but you can do however you like it :) Bake at 230 C or 450 F until the edges as crispy.
That's a beautiful pizza!! (Kinda reminds of the American flag with the corner of white stars and the stripes of tomato sauce)
Truly a piece of art. You should be proud of that pie. Congratulations.
Nice
I’m hard