A leaner, lower-hydration Detroit-style dough (about 63% water) made with instant yeast and a little sugar, given a full one-to-two-day cold ferment plus a two-hour proof in the pan; scaled here to roughly 300 g of flour.
A leaner, lower-hydration Detroit-style dough (about 63% water) made with instant yeast and a little sugar, given a full one-to-two-day cold ferment plus a two-hour proof in the pan; scaled here to roughly 300 g of flour.
Stir the yeast into the flour. Separately, dissolve the salt and sugar in the water.
On low speed, gradually add the flour to the water; once it forms a rough ball, add the oil and knead it in.
Continue kneading on low until the dough is smooth, elastic and just slightly tacky, about 5 minutes, adjusting with a little more flour or water if needed, then finish with a brief hand knead.
Place in an oiled container and cold ferment in the refrigerator 24 to 48 hours.
Let the dough rest at room temperature for an hour, then stretch it into a pan coated with a tablespoon or two of olive oil, pushing it to the edges without forming a rim; cover and proof about 2 hours until nearly doubled.
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See the family treeDollop on sauce, add cheese out to the edges and top, then bake on a stone preheated at 500F on the lowest rack for about 10 to 11 minutes.