Detroit Pizza Base Recipe

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

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, a golden bottom, and soft, airy centre.