UPDATE: Sharing Joel’s rad Sourdough Detroit-style pizza recipe!
Joel made the pizza with a Levain pizza dough with 75% hydration, which is not for beginners. But you can follow our more explanatory, step-by-step recipe here. Or simply substitute it with store-bought dough.
enough dough for a full sheet:
~100g mature levain (sourdough) sweet stage
495g AP flour
5g rye flour
350g warm H2O (+ 50g after autolyse)
10g salt (after autolyse)
5g EVOO (after autolyse)
For the dough: after autolyse (check the “Feeding your starter” section here) and incorporating salt and oil, fold at least twice every hour. When the dough has doubled in size, divide if making a half sheet, and fold. Bench rest for 30-45 min and fold again. Add dough ball to a Detroit pan that has been heavily coated with butter and olive oil. 45 min to an hour later, gently de-gas the dough and push to the corners of the pan. In an hour, push the dough again if needed but do not de-gas. After an hour or so, it is time to bake!
Par-bake the dough for 7 min in a 500F oven.
Bake the pie for 7 minutes, then rotate and bake for an additional 8+ minutes until the top is golden brown and the sides and corners look crunchy.
Start your bottle hunt and see you on Jenny&Francois Insta account, Sunday night!
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