Detroit Pan Dough
Focaccia-style dough pressed into an oiled steel pan and cold-fermented in place. High hydration drives the airy crumb.
Intro
A focaccia-style dough that's pressed into an oiled pan and cold-fermented in the pan itself. Bench-press the dough in stages — it fights you for the first 20 minutes, then gives up. A real Detroit pan (Lloyd Pans) is dark, anodized, 10×14, and dramatically better than a 9×13.
Ingredients
note · 70% hydration.
note · 1% — more than Neapolitan because of the short timeline.
note · Generous — the bottom needs to fry.
The process
- 1
Mix
Mix the flour 350 g, salt 7 g, yeast 3.5 g. Add the water 245 ml and the 10 g of in-dough oil. Mix on low until combined.
- 2
Knead
Knead on speed 2 for 5 minutes.
⏱ Knead05:00 - 3
Bulk ferment
Cover and ferment at room temp 1 hour.
⏱ Bulk60:00 - 4
Oil & drop
Oil the Detroit pan generously 20 g. Drop the dough in, flip to coat, press toward the edges. It will resist — that's fine.
- 5
Bench-press in stages
Cover, rest 30 minutes, press again. Repeat until the dough reaches the corners.
✶ Pizzaiolo tipA real Lloyd Pans Detroit pan (dark, anodized, 10×14) is dramatically better than a 9×13.⏱ Press rests60:00 - 6
Cold ferment
Cover and cold ferment 8–24 hours in the fridge.
✶ Pizzaiolo tipFor same-day baking, skip the cold ferment and proof at room temp for 1.5–2 hours after pressing.⏱ Cold ferment720:00 - 7
Warm up
Pull from fridge 1 hour before topping and baking.
⏱ Warm-up60:00
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