Dough recipe· 6 ingredientsno ratings yet

Detroit Pan Dough

Focaccia-style dough pressed into an oiled steel pan and cold-fermented in place. High hydration drives the airy crumb.

byVinny C.

⏱ Total

8-24h

✋ Active

25 min

◆ Difficulty

Easy

◆ How many 10x14 pan?

10x14 pan

Ingredients

For 1 10X14 PAN

Bread flour350 g

Water245 g

Fine sea salt7 g

Instant dry yeast3.5 g

Olive oil (in dough)10 g

Olive oil (for the pan)20 g

1
Mix
Mix flour, salt, yeast. Add water and the 10g of in-dough oil. Mix on low until combined.
2
Knead
Knead on speed 2 for 5 minutes.
⏱ Knead05:00
3
Bulk ferment
Cover, ferment at room temp 1 hour.
⏱ Bulk60:00
4
Oil the pan & drop
Oil the Detroit pan with 20g olive oil. Drop the dough in, flip to coat, press toward edges. It will resist.
5
Bench-press in stages
Cover, rest 30 minutes. Press again. Rest again. The dough should now reach the corners.
⏱ Press rests60:00
6
Cold ferment
Cover and cold ferment 8-24 hours in the fridge.
⏱ Cold ferment720:00
7
Warm up
Pull out 1 hour before topping and baking.
⏱ Warm-up60:00