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This Detroit-style pizza dough (slow fermentation method) delivers everything you want in a pan pizza: crispy, golden edges, a light and airy interior, and deep, complex flavor that only time can create.
Over the past few months, Dakota and I have started a Sunday night tradition: Pizza Night. Each week, we experiment with different techniques and toppings and yes, we critique each attempt like we’re on a cooking show, all in the name of perfecting our craft.
We’ve tried “fail-proof” dough recipes from friends and food blogs, but many ended up dense or underwhelming even if the flavor was decent. After a lot of trial and error, this recipe has become our go-to.
Why Slow Fermentation?
This dough is a labor of love, requiring about 48 hours of cold fermentation, but the payoff is absolutely worth it. Letting the dough rest and rise slowly in the fridge allows the gluten to develop naturally, giving the crust that signature light, airy texture with a crispy edge that defines Detroit-style pizza.
I originally drew inspiration from the focaccia recipe by Fig and Olive Platter, but tweaked the method to make it a bit saltier and give it even more fermentation time. The results have been incredible.
Whether you top it with classic red sauce and mozzarella or get creative with pesto, veggies, or spicy sausage, this dough provides the perfect base.
I can’t wait for you to try it. I’d love to hear how your version turns out!
Detroit Style Pizza Dough (Slow Fermentation Method)
Ingredients
- 3 3/4 cups all purpose flour
- 5 tbsp extra virgin olive oil
- 3 tsp dry active yeast
- 2 cups warm water
- 1.5 tsp salt
- 1 tsp honey
Instructions
- Activate the Yeast: Start by making sure your yeast is alive and ready to go. In a large bowl, add 1/3 cup of warm water, followed by 1 tablespoon of honey, then your yeast. Let it sit for 5–10 minutes.You're looking for a foamy, bubbly top – think the head on a beer. If nothing happens, your yeast is dead and you'll want to start over (better now than wasting two days!).
- Mix the Dough:Drizzle in 1–2 tablespoons of olive oil and pour in the remaining water. Mix everything together. Then, gradually add your flour, stirring until a sticky, shaggy dough ball forms.Give it a brief knead on the counter using the slap and fold technique for just a few minutes — don’t overdo it! Most of the gluten development will happen during the long proof.
- First Rise – Cold Ferment:Place the dough back in the bowl with a small drizzle of olive oil to prevent sticking. Cover tightly with plastic wrap and refrigerate for 48 hours.(Optional: After 24 hours, you can take it out, do a quick fold and stretch, and pop it back in — but this step is totally optional.)
- Prepare for Shaping:After 48 hours, remove the dough from the fridge. Divide it into two equal portions and place each on a well-oiled baking tray. Let the dough rest for a few minutes to take the chill off.Now gently stretch each piece with your fingers. No need to force it to the edges. Let it relax and stretch naturally.
- Final Proof: Let the stretched dough sit in a warm spot for 2–4 hours. It should rise beautifully and expand to fill the tray.
- Add Toppings:Top with your favorite ingredients – sauce, cheese, veggies, meats – go wild.
- Bake:Preheat your oven to 500°F. Bake the pizzas for 16 minutes, or until the edges are golden and crispy.
If this recipe made your day a little more delicious, follow along at Nicole Cathrine for more snack, picnic, and everyday food inspiration you’ll actually crave.
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