Dough for Detroit Style Pizza

Makes enough for one pizza*.

Ingredients

300g bread flour

6g instant yeast 

8g salt 

220g water

Extra-virgin olive oil, as needed

Directions

To Make the Dough in a Stand Mixer: Combine flour, yeast, and salt in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add water. Mix on low speed until dough comes together into a rough ball, then shut off mixer and let rest for 10 minutes. Continue mixing at medium-low speed until dough forms a smooth, silky ball, about 10 minutes longer. (It should stick to the bottom of the bowl as it kneads rather than riding around the edges.) 

Same day: Remove dough hook, form dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap, and set aside in a warm place until dough has roughly doubled in volume, about 2 hours.

Make ahead: Remove dough hook, form dough into a tight ball, set in the bottom of a greased bowl, cover tightly with plastic wrap, and set in the refrigerator for at least two days. It will rise in the refrigerator.

Shaping the Dough: Preheat oven to 500. Take the dough out of the fridge. Pour a couple tablespoons olive oil in the bottom of a 13x9 pan. Transfer dough to pan and turn to coat in oil. Press down on dough and spread it toward the edges. You won't be able to get it all the way to the edges; this is okay. Spread it as much as you can without tearing, then cover tightly in plastic and set aside for 30 minutes to allow dough to relax. Return to dough and stretch it out again. It should be able to reach the edges this time. If not, let it rest a little more and try again. To get the dough to stay in the corners, stretch it up beyond the corners so that it pulls back into place.

Top the pizza however you want and then bake on the bottom oven rack for 12-15 minutes.

*If you want to make a double batch and equally split the dough in half, the stand mixer bowl weighs 1 lb, 11.7 ozs or 786 grams.