Detroit Style Pan Pizza

Step 3: Proofing (2nd ferment)

  • Toppings

    • olive oil
      for the pan

  • 70% hydration dough

    • rested dough

    • 10x14 detroit style pan or 9x13 baking pan

Drizzle olive oil into a 10x14 Detroit-style pizza pan (or any 9x13 pan) until the bottom is lightly covered. Turn the ball of dough into the pan, grease both sides of it, and lightly flatten the dough out to the edges.

Cover the pan and let the dough proof for about 60-90 minutes, during which the dough will relax to the edges of the pan.

At the end of proofing, the dough should be slightly puffy. Spread the dough out to the edges of the pan with your fingers and pop any really large air bubbles that may leave a thin spot in the dough.

During this time, make your sauce and prepare any toppings you want. Near the end of the proofing time, preheat your oven to 450°F/232°C.

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