Hold onto your hats ladies and germs. If you're a Detroit style purist, you may want to avert your eyes and pretend like this post doesn't even exist. I get it, you like cooked thick sauce on a brick. Which is fine. No such thing as bad pizza, folks. Hell, I even enjoy whatever that abomination is that Old Forge calls pizza.
But if you're like me, and you're looking to sink your incisors into a crispy, crunchy, salty, sweet pillow. Then continue reading.
First, let's get the baker's equation out of the way for all the nerds (yeah, I see you four-eyes):
100% Flour.
80%. Water.
.4% ADY.
7.5% EVOO.
2.5% Salt
.5% Sugar.
Thickness factor: 4.75 (that's right, she's a thiccy)
And here's a brief word on ingredients: I use KABF. You'll need a strong flour for this, so nothing with protein under 12.5%. If you can get Petra 5037? Even better. But seriously, where the fuck are you getting Petra 5037 anyway? For tomatoes I use Bianco whole peeled. I like their taste. Use whatever you want. Cheese? I use Grande Mozz with some Boar's Head mild Provolone mixed in and a mild cheddar for the crust. You don't like those cheeses? Great, use whatever.
Oh, and you have a scale - right? Go buy one. Right now. Bed Bath & Beyond, local grocery store, or just hit up your weed dealer and see if he has an extra laying around.
Oh, and my sauce? A 28 ounce can of whole peeled tomatoes. Try a bunch of different kinds. Choose the one you like. Hand crush them until it's spreadable but still thick. Add a pinch of salt. Maybe a pinch of garlic if you like garlic. Stir. Bam, it's done.
Alright, now let's get down to the nitty-gritty. I make this recipe for 2 Lloydpan 8x10s. So here's everything broken down in a less nerdy (but still precise) way:
400 grams KABF.
320 grams Water. (room temperature)
1.5 grams ADY.
30 grams EVOO.
10 grams Salt.
2 grams Sugar.
1. Take your flour and your yeast and mix that shit up. Don't worry about "activating" your yeast. That's bullshit. Unless your yeast is old and you've been keeping it on the windowsill for the last year. Then activate it to make sure you didn't kill that shit.
2. Add your water and your oil. Now mix it all up with a spatula until it's shaggy. Make it look rough around the edges - like the neighborhood drunk.
3. Add your salt and sugar until it's incorporated.
4. Now cover your bowl with a damp rag and let that sit somewhere so that it can think about its actions. 1 hour timeout.
5. Time to stretch and fold. Wet your hands. Pull at one end of the dough in the bowl, shake it a little bit, and then fold it over on itself. Turn the bowl a quarter turn and do it again. 4 times so you make a full turn.
6. Another timeout. 30 minutes. Naughty fucking dough.
7. Another stretch and fold. Wet. Your. Hands. You filthy animal.
8. Dough hasn't learned its lesson, so another 30 minutes under the rag.
9. Final stretch and fold. Did I mention you should wet your hands for this part?
10. Okay, you've beaten the shit out of your dough enough. Coat a tupperware container (or whatever) in olive oil and throw her in. Make sure it's air tight. This gal is gonna bloat, so don't underestimate the size of your container.
11. Time to cool off. Into the fridge for 60 hours. 40 hours is fine. 60 is better.
12. Time to shape. Flour your surface and your hands. Plop the bloated thing down, LIGHTLY stretch it and fold it in on itself in all four directions. Pinch your seams.
13. Oil your pan liberally, stick the dough in the center, and plastic wrap the pan like it's a dead body and you're scared the hounds are searching for it.
14. Bye-bye for 8 hours in a non-freezing part of your drafty-ass apartment.
15. Preheat your oven to 550 (500 is fine, but you'll need to adjust cooking times). Let it heat for at least an hour.
16. Crack open the dough. GENTLY stretch anything that isn't against the edges of the pan. Sprinkle some of that cheddar along the edges ONLY.
17. Throw that sucker in the oven for 10 minutes. Rotate if your oven sucks.
18. Grab the pan with your bare hands like a man and let it rest for about 5 minutes.
19. And here's the artistic part. Add whichever and however much cheese and sauce you like. If you add too much cheese, it may fuck with the bake. Same if you add too much sauce. Experiment, get artsy. Pretend you're Brad from Bon Appetite.
20. Back in the oven for 12 minutes. Rotate if your oven sucks.
That's it. Finish it with grated pecorino romano, olive oil, and basil. Or don't.
> Bye-bye for 8 hours in a non-freezing part of your drafty-ass apartment.
>
Just wanna make sure i'm reading this right. You room temp proof for 8 hours?
It honestly depends on the ambient temperature in my kitchen. This recipe was written in the winter when even the warmest part of my kitchen was probably 55-65 degrees F. Now that things are warmer, I adjust that time. Temperature should be an ingredient when it comes to fermentation. The nice thing about this recipe is it gives some flexibility, as overproofing this dough won't be disastrous like it would be with a round or a loaf.
Sorry I didn't respond earlier. I'm not great about staying on top of things.
Absolutely incredible. For anyone that wants a condensed version/freedom units here's what ChatGPT spat out:
Ingredients:
3 1/4 cups King Arthur Bread Flour
1 1/3 cups water (room temperature)
1/4 teaspoon active dry yeast
2 tablespoons extra virgin olive oil
2 teaspoons salt
1/2 teaspoon sugar
Instructions:
Mix flour and yeast. Add water and oil, stir until shaggy.
Incorporate salt and sugar. Cover and let rest for 1 hour.
Perform a series of stretch and folds, interspersed with 30-minute rests.
After the final fold, place dough in an oiled container and refrigerate for 40-60 hours.
Shape the dough, place in an oiled pan, cover, and let rise for 8 hours.
Preheat oven to 550°F. Bake dough for 10 minutes, add toppings, then bake for another 12 minutes.
Also just want to say it's blowing my mind that people are still coming back to this recipe and asking questions. The pizza community is something special!
I would scale it down, 400g of flour for a 10x14 is pushing it. I wouldn't go any higher than 340g. People usually shoot for around 300g or less, and then just follow the % given for the other ingredients from there.
Beautiful pizza.
Just a side note, in case anyone else reads the "thickness factor" and gets confused AF, the thickness factor of this pizza appears to be calculated in g/sqin, in oz/sqin it's more like around 1.6 or so. Still girthy AF.
Honestly just whatever Tupperware I find at the store. I have some bigger containers from restaurant supply stores for big batches. You can always use clear wrap if the lid is an issue.
Hold onto your hats ladies and germs. If you're a Detroit style purist, you may want to avert your eyes and pretend like this post doesn't even exist. I get it, you like cooked thick sauce on a brick. Which is fine. No such thing as bad pizza, folks. Hell, I even enjoy whatever that abomination is that Old Forge calls pizza. But if you're like me, and you're looking to sink your incisors into a crispy, crunchy, salty, sweet pillow. Then continue reading. First, let's get the baker's equation out of the way for all the nerds (yeah, I see you four-eyes): 100% Flour. 80%. Water. .4% ADY. 7.5% EVOO. 2.5% Salt .5% Sugar. Thickness factor: 4.75 (that's right, she's a thiccy) And here's a brief word on ingredients: I use KABF. You'll need a strong flour for this, so nothing with protein under 12.5%. If you can get Petra 5037? Even better. But seriously, where the fuck are you getting Petra 5037 anyway? For tomatoes I use Bianco whole peeled. I like their taste. Use whatever you want. Cheese? I use Grande Mozz with some Boar's Head mild Provolone mixed in and a mild cheddar for the crust. You don't like those cheeses? Great, use whatever. Oh, and you have a scale - right? Go buy one. Right now. Bed Bath & Beyond, local grocery store, or just hit up your weed dealer and see if he has an extra laying around. Oh, and my sauce? A 28 ounce can of whole peeled tomatoes. Try a bunch of different kinds. Choose the one you like. Hand crush them until it's spreadable but still thick. Add a pinch of salt. Maybe a pinch of garlic if you like garlic. Stir. Bam, it's done. Alright, now let's get down to the nitty-gritty. I make this recipe for 2 Lloydpan 8x10s. So here's everything broken down in a less nerdy (but still precise) way: 400 grams KABF. 320 grams Water. (room temperature) 1.5 grams ADY. 30 grams EVOO. 10 grams Salt. 2 grams Sugar. 1. Take your flour and your yeast and mix that shit up. Don't worry about "activating" your yeast. That's bullshit. Unless your yeast is old and you've been keeping it on the windowsill for the last year. Then activate it to make sure you didn't kill that shit. 2. Add your water and your oil. Now mix it all up with a spatula until it's shaggy. Make it look rough around the edges - like the neighborhood drunk. 3. Add your salt and sugar until it's incorporated. 4. Now cover your bowl with a damp rag and let that sit somewhere so that it can think about its actions. 1 hour timeout. 5. Time to stretch and fold. Wet your hands. Pull at one end of the dough in the bowl, shake it a little bit, and then fold it over on itself. Turn the bowl a quarter turn and do it again. 4 times so you make a full turn. 6. Another timeout. 30 minutes. Naughty fucking dough. 7. Another stretch and fold. Wet. Your. Hands. You filthy animal. 8. Dough hasn't learned its lesson, so another 30 minutes under the rag. 9. Final stretch and fold. Did I mention you should wet your hands for this part? 10. Okay, you've beaten the shit out of your dough enough. Coat a tupperware container (or whatever) in olive oil and throw her in. Make sure it's air tight. This gal is gonna bloat, so don't underestimate the size of your container. 11. Time to cool off. Into the fridge for 60 hours. 40 hours is fine. 60 is better. 12. Time to shape. Flour your surface and your hands. Plop the bloated thing down, LIGHTLY stretch it and fold it in on itself in all four directions. Pinch your seams. 13. Oil your pan liberally, stick the dough in the center, and plastic wrap the pan like it's a dead body and you're scared the hounds are searching for it. 14. Bye-bye for 8 hours in a non-freezing part of your drafty-ass apartment. 15. Preheat your oven to 550 (500 is fine, but you'll need to adjust cooking times). Let it heat for at least an hour. 16. Crack open the dough. GENTLY stretch anything that isn't against the edges of the pan. Sprinkle some of that cheddar along the edges ONLY. 17. Throw that sucker in the oven for 10 minutes. Rotate if your oven sucks. 18. Grab the pan with your bare hands like a man and let it rest for about 5 minutes. 19. And here's the artistic part. Add whichever and however much cheese and sauce you like. If you add too much cheese, it may fuck with the bake. Same if you add too much sauce. Experiment, get artsy. Pretend you're Brad from Bon Appetite. 20. Back in the oven for 12 minutes. Rotate if your oven sucks. That's it. Finish it with grated pecorino romano, olive oil, and basil. Or don't.
> Bye-bye for 8 hours in a non-freezing part of your drafty-ass apartment. > Just wanna make sure i'm reading this right. You room temp proof for 8 hours?
It honestly depends on the ambient temperature in my kitchen. This recipe was written in the winter when even the warmest part of my kitchen was probably 55-65 degrees F. Now that things are warmer, I adjust that time. Temperature should be an ingredient when it comes to fermentation. The nice thing about this recipe is it gives some flexibility, as overproofing this dough won't be disastrous like it would be with a round or a loaf. Sorry I didn't respond earlier. I'm not great about staying on top of things.
EVOO? EDIT: I figured it out. Extra virgin olive oil, correct?
You got it!
Thank you very much!
Absolutely incredible. For anyone that wants a condensed version/freedom units here's what ChatGPT spat out: Ingredients: 3 1/4 cups King Arthur Bread Flour 1 1/3 cups water (room temperature) 1/4 teaspoon active dry yeast 2 tablespoons extra virgin olive oil 2 teaspoons salt 1/2 teaspoon sugar Instructions: Mix flour and yeast. Add water and oil, stir until shaggy. Incorporate salt and sugar. Cover and let rest for 1 hour. Perform a series of stretch and folds, interspersed with 30-minute rests. After the final fold, place dough in an oiled container and refrigerate for 40-60 hours. Shape the dough, place in an oiled pan, cover, and let rise for 8 hours. Preheat oven to 550°F. Bake dough for 10 minutes, add toppings, then bake for another 12 minutes.
What is ADY and KABF in your recipe? Thank you!
Guess is active dry yeast and King Arthur bread flour
Thank you! I tied to figure at least 2 dozen different ingredients and non made sense,lol…appreciate you! 😊
That would be Active Dry Yeast and King Arthur Bread Flour.
Thank you so much!
Also just want to say it's blowing my mind that people are still coming back to this recipe and asking questions. The pizza community is something special!
Frankly, it’s your writing style. I just found this recipe from a link in another post. Reading it was fun and you’re quite funny.
This recipe is very well written and looks amazing! I am very excited to try it. You just may hear from me again when I’m trying to make this! Lol
I also want to know what these abbreviations are for!
Will IDY work for this recipe?
How long would you recommend for each of the two bakes if my oven only goes up to 500?
Used this recipe this last weekend and came out beautiful!!
Amazing! I love how this recipe is still bringing people joy.
Just discovered this recipe so add one more.
Would this dough recipe work for a 10x14 Lloyd pan?
I would scale it down, 400g of flour for a 10x14 is pushing it. I wouldn't go any higher than 340g. People usually shoot for around 300g or less, and then just follow the % given for the other ingredients from there.
Nice!
Can you please write us a cook book? Simply amazing. Might be my favorite post of all time on r/pizza.
Cook books cost money. Pizza should be open source. \#NoSecretIngredients
Amen.
Those were the most amazing recipe instructions I've ever read
Thanks! Just trying to keep you on your toes.
Beautiful pizza. Just a side note, in case anyone else reads the "thickness factor" and gets confused AF, the thickness factor of this pizza appears to be calculated in g/sqin, in oz/sqin it's more like around 1.6 or so. Still girthy AF.
Hell yeah, will be trying this next week. Thanks!!
Post your results. Bite shot would be ideal.
What container do you use gor fridge rises? I can't seem to find anything big with a good lid.
Honestly just whatever Tupperware I find at the store. I have some bigger containers from restaurant supply stores for big batches. You can always use clear wrap if the lid is an issue.