Instructions & Tips For 25 oz Detroit Style Pizza Dough Mix  (Makes two 10×14’s or four 8×10’s)


Instructions

1. Put 2 cups of 90-95℉ water into a large bowl.
2. Add entire package of dough mix to water.
3. Mix with wooden spoon or mixer until starts balling up and having a smoother texture.
4. Get some oil on your hands and knead the dough by folding over and pressing down hard repeating about 20 times.
5. Makes 40oz. of dough. Use 10oz. for 8×10 pan and 20oz. for 10×14 pan.  
6. Make your appropriate dough balls you will need for your pans.

Press in Pan and Proof:

    • Oil your Detroit Style Pizza Pan(s) using a brush or paper towel, be sure to get entire inside, sides and all.

TIP: If using a new pan oil a little heavier the first few bakes. Some sticking may occur, it takes a few bakes for the pans to break in. The pans improve their bake the more they are used. You will notice the bottom of the finished crust getting a better golden color over time and crispier.

    • Place large dough ball into 10×14 Detroit Style Pizza Pan.  or  Place a small dough ball(s) in 8×10 Detroit Style Pizza Pan(s).

TIP: If have two 8×10 pans use one for a pizza and one for cheese bread sticks by using 4oz. of cheese, some garlic butter and grated parmesan cheese.

    • Lightly oil hands and press dough into pan until consistently even through out entire pan.

TIP: If dough is pulling back and can’t get to corners, cover and let sit for about 15 mins. then come back to it.

    • Once dough is consistently pressed out evenly through out entire pan you can now start proofing your dough in the pan.

TIP: For best results let dough proof by covering with a pan lid and setting aside at room temperature for about 1-3 hours before topping. The longer you let it proof the better the texture your pizza crust will have.

Topping and Baking:

    • Pre-heat oven to 450 degrees.
    • Traditionally pepperoni is placed directly on dough under the cheese.
    • Next cheese, use a mozzarella blend (traditionally mozzarella and brick).
    • Now other toppings of your choice.
    • Last sauce is ladled on top either before or after baking.
    • Once oven is 450 degrees place pizza in center rack for 15 minutes for 1-2 toppings, 17 minutes for 3+ toppings.

Sauce TIP If you don’t have a sauce recipe you can use crushed tomatoes and add your own seasoning to your liking. You do not want to have your sauce overpowering, more complimenting the pizza.

TIP: To check if done look for a golden bottom crust and use a fork to check middle of pizza to make sure dough is fully cooked all the way through.

    • Using Pan Grippers and Spatula work baked pizza out of pan and onto a cutting board or serving tray. Cut in square slices, serve and ENJOY!