DETROIT PIZZA BASE RECIPE

This recipe designed for culinary chefs delivers the signature characteristics of a Detroit-style pizza: light and airy crumb, caramelized cheesy edges, and a perfectly golden base. Using MORCOTE® 00 Pizza Flour, specially formulated for high-performance dough systems, the result is a structured yet tender base that handles high hydration with ease. Developed for professional kitchens and pizzerias, this dough yields consistent results in electric, deck, or convection ovens — making it ideal for rectangular steel pans and thick-crust pizza offerings. Whether topped with classic pepperoni and brick cheese or your own culinary spin, this formula ensures a true Detroit-style experience every time.

INGREDIENTS
• MORCOTE® 00 Pizza Flour – 1000g
• Water – 700g to 730g 
• Olive Oil – 50g 
• Fresh Yeast / Dry Yeast – 20g / 7g 
• Salt – 18g 

METHOD
Mixing: Combine 00 pizza flour, yeast, sugar & salt in a mixer. Add water slowly and mix at slow speed for 4 minutes and at fast speed for 6–8 minutes, until dough is soft and elastic. The final dough temperature should be between 24°C to 26°C. 

Bulk Fermentation: Let dough rise in an oiled bowl for 30–40 minutes at room temperature. Optional: refrigerate for 8–12 hours. 

Scaling & Pan Shaping: Scale ~900 g per 25cm × 35 cm in a Detroit pan. Stretch dough into the pan base, rest for 10–15 minutes, then stretch to corners.

Final Proofing: Rest the dough for a final proof for 45–60 minutes until bubbly and 1.5× in size. 

Topping & Layering (as per the order): 
• Cheese (first): Low-moisture mozzarella + cheddar (200g–250 g), edge-to-edge 
• Toppings (second): Pepperoni, mushrooms, etc. 
• Sauce (third): Tomato sauce ribboned before or spooned after baking 

Baking: Bake at 240°C to 250°C for 15–18 minutes. Look for caramelized cheese edges, golden bottom, and soft airy centre.