Detroit style pizza dough | Stand mixer technique

4 Просмотры

Спасибо! Поделитесь с друзьями!

Вам не понравилось видео. Спасибо за то что поделились своим мнением!

Издатель Jul 2, 2026

Learn how to make Detroit-style pizza dough at home with Chef Leo Spizzirri. In this video, Leo breaks down every step of making a high-hydration Detroit pizza dough, from choosing the right flour to mixing, resting, folding, dividing, and cold fermenting the dough for the perfect pan pizza.

This Detroit-style pizza dough recipe is designed for a crispy bottom, light and airy interior, and that signature cheese crown around the edges. You’ll learn why bread flour works best, how semolina helps absorb water, why 70% hydration matters, and how to handle a wet dough without adding too much extra flour.

Perfect for anyone who wants to make Detroit pizza at home using a 10x14 pan or 8x10 pan.

Tools from the video:
LloydPans 10 x 14 - https://amzn.to/4wiB49r
LloydPans 8 x 10 - https://amzn.to/4eUNWvk
KitchenAid Stand Mixer - https://amzn.to/3Rg8sPg
Plastic Bench Scraper - https://amzn.to/4eQWCmy
Pizza Cutter - https://amzn.to/3SvHALF
Triangular Spatula - https://amzn.to/44bk60P

Ingredients covered in this video:
540g KA Bread flour - https://amzn.to/4azfogV
60g Semolina flour - https://amzn.to/4eGj96Q
420g Water
3.5g Instant dry yeast - https://amzn.to/44KG8Yk
11g Sea salt
3g Non-diastatic malt
12g Extra virgin olive oil

Order a copy of my new book Pizza Love: https://geni.us/7UgbEd

Video Chapters:
0:00 Introduction
1:30 Dough overview
2:15 Flour choice
3:15 Semolina
4:00 Hydration
5:00 Ingredients
6:00 Malt
7:00 Yeast
8:30 Salt & oil
9:30 Stand mixer setup
10:30 Mixing starts
13:30 Adding flour
16:30 Dough development
18:00 Adding olive oil
20:30 Stretch & folds
23:30 Resting the dough
25:30 Detroit pizza pans
27:00 Dividing the dough
28:00 Shaping
30:00 Cold fermentation
31:00 Final tips