# What Size Dough Ball For Detroit Style Pizza?

Each dough ball should weigh 17.5 to 18 ounces. Coat the dough balls with oil and refrigerate, covered, for 24 hours. (Doing this provides more flavor and better texture. If you prefer, you can use the fresh dough right away.)

## How big should a pizza dough ball be?

For Neapolitan pizza, the weight of each ball should be between 180g – 250g. Personally, I tend to go for around 250g or just under. With this you should be able to achieve a 10 inch pizza with quite puffy crusts. The weight that you choose will depend on how you shape the pizza.

## How thick is Detroit pizza?

Randazzo says that the crust should be about 1.5 inches thick for true Detroit-style pizza. The buttery flavor of the crust results from a small quantity of oil and the melting properties of the mozzarella and Wisconsin brick cheeses.

## What size is a Detroit-style pizza pan?

The classic Detroit pizza pan is a deep, 10- by 14-inch rectangle of metal with black surfaces (for better conduction) and sides that flare gently away from the bottom. While the original pans were made from blue steel, most modern pans are made from anodized aluminum and come with a nonstick coating.

## How many ounces should a pizza dough ball be?

If you want a good starting point, go with 1-ounce of dough per inch of diameter for any size up to 16 inches. Add or subtract dough weight until you are satisfied with the finished pizza.

## How much dough do I need for a 10 inch thin crust pizza?

As an example, if we want to make a 10-inch pizza in addition to the 12-inch pizza, the correct dough weight for the 10-inch would be calculated as 3.14 X 25 = 78.5 (square inches) X 0.08849 (ounces per square inch) = 6.946 (7-ounces).

## How many ounces of dough do I need for a 16 inch pizza?

Round that off to 19.5 ounces of dough needed to make the 16-inch pizza crust.

## Is Detroit-style pizza thick or thin?

Detroit-style pizza is a thick, square-cut pizza with a crunchy, fried bottom layer of crust overflowing with delicious melted cheese. Like most rectangular pan pizzas served in America, Detroit-style pizza is a variation of the Sicilian pizza.

## What kind of cheese is used on Detroit-style pizza?

The best kind of cheese to use on a traditional Detroit style pizza is Wisconsin Brick cheese. Brick cheese is a kind of cheese native to the Midwestern USA that melts well due to its high fat content and has a somewhat buttery flavor, making it a perfect fit for Detroit style pizza.

## What’s the difference between deep dish and Detroit-style pizza?

Detroit-style pizza is fired at roughly 500°F and takes less about 12-15 minutes to bake, but deep dish takes it low and slow at 350-425°F for 30 minutes or more. The sauce of a Detroit-style pizza is as smooth and sweet with lots of aromatics.

## Which is the best Detroit style pizza pan?

Top 8 Best Deep Dish Pizza Pan Reviews

1. Chicago Metallic Deep Dish Pizza Pan.
2. LloydPans Kitchenware Detroit Style Pizza Pan.
3. Chicago Metallic Perforated Mini-Deep Dish Pizza Pan Set.
4. Nordic Ware Commercial Deep Dish Pizza Pan.
5. LloydPans 12 x 2.25, Pre-Seasoned Cast Aluminum Deep Dish Pan for Pizza Making.

## How much dough do I need for a 8×10 pan?

You can make your own pizza dough if you like, or use store-bought—either way, for an 8 x 10-inch pan, you’ll want a 10-ounce portion of dough (a little more for a slightly larger pan, or you can stretch it for a thinner pizza if absolutely necessary).

## How much dough do I need for a 13 inch pizza?

I use a thickness coefficient of 3.8. All this means is that for every 1 square inch of pizza there will be 3.8 grams of dough. So if your pan is 13 inches by 8 inches, 13×8= 104 square inches of pizza multiplied by the thickness coeffecient of 3.8, 104×3. 8 = 395 grams of dough.

## How much dough do I need for an 8 inch pizza?

Yield: Yields four balls of dough for four individual 8-inch pizzas; 1-3/4 pounds total.

## How much dough do I need for a 7 inch pizza?

For your 7-inch pan, you may want to start with a dough ball weight of 10.95 ounces. The weight of all-purpose flour for this weight of dough ball is 10.95 oz. divided by 2.05 (the sum of all baker’s percents for the recipe divided by 100), or 5.34 ounces.

## Detroit-Style Pizza: Shawn Randazzo Shares His Recipe for the Detroit Twist

• Latest news: Shawn Randazzo, one of the country’s most beloved advocates for Detroit-style pizza, died in December 2020 at the age of 44 after a long battle with cancer.
• The following story appeared in the December 2018 issue of PMQ Pizza Magazine and is reprinted with permission.
• Detroit is a thriving industrial metropolis that is well-known for its music and automobiles.

Some people, on the other hand, are still unaware that it is also famed for its pizza.In the United States, Detroit-style pizza is distinguished by its thick and airy crust, trademark rectangular form, and caramelized cheese around the edges.It is prepared in a pan that was originally used in automobile manufacturing to capture oil and trash parts.

Despite the fact that this variety of pizza has been available since 1946, it has only lately begun to gain popularity throughout the country.In light of the recent increase in the number of independents serving a form of Detroit-style pizza, I wanted to speak with someone I knew could shed some light on this delectable take on pizza.It was with great interest that I reached out to Detroit’s favorite son—and, no, I am not referring to Eminem or Robocop; rather, I am referring to Shawn Randazzo of Detroit Style Pizza Co.

In the wake of multiple competition victories with his pizza, Randazzo decided to take it upon himself to begin spreading the word about this Detroit institution.Because he learnt from the masters of the art, he has made it his duty to share his expertise of this pillowy pie with any other pizzaiolo who is ready to learn from him.And he was gracious enough to take a seat in the Chef’s Corner and provide a dish that can be easily replicated at home or in a restaurant setting.To produce an authentic Detroit-style pizza, I believe there are five fundamental guidelines to follow: The pie must have a rectangular form and be baked in a deep pan.

The hydration level should be at least 70% in order to add to the airiness and crispiness of the dish.The sauce is applied on top.Some people refer to it as a ‘upside-down pizza.’ The cheese—Brick cheese is essential for achieving the desired taste and caramelization.Thickness—approximately 112″ for authentic Detroit style.″ —Shawn Randazzo, author

### The Detroit Twist

• Ingredients for the dough: 135 c.
• 85 °F water 12 c.
• semolina flour (optional) 2 teaspoons of sugar 2 teaspoons active dry yeast 312 cup bread flour or baker’s flour 2 teaspoons of salt Instructions for making the dough: In a large mixing basin, combine the water, semolina flour, sugar, and yeast.

Allow for around 15 minutes of resting time after mixing.In a large mixing basin, combine the bread/bakers flour and salt.For one minute, on the lowest speed, combine all of the ingredients.

Scrape the edges of the basin with a plastic dough scraper/divider to remove any excess batter.Three minutes on a low/medium pace will enough.Take the dough out of the mixing bowl and split it in half, as shown.

Each dough ball should be between 17.5 and 18 ounces in weight.Refrigerate the dough balls for 24 hours after coating them with oil and keeping them covered.(Doing so enhances the flavor and improves the texture of the dish.) It is possible to utilize the freshly made dough straight immediately if you like.Using 8 to 10 pushes, flatten the dough on a baking pan and set aside.

Allow for 15 to 20 minutes of resting time in the pan with the lid on.Fully push out the dough in the pan, all the way to the sides and corners of the pan.Allow the dough to rest at room temperature, covered, for 112 to 212 hours.You want it to rise about a third of the way up the pan, at the very least.Once the dough has doubled in size, you’re ready to start making pizza!

This recipe makes two huge 10″ by 14″ pizzas.Ingredients for a pizza: 1 teaspoon dried oregano A 24 oz.shredded cheese combination is preferred, especially a 50/50 mix of brick cheese and low-moisture mozzarella.

1 red onion, peeled and chopped 2 roma tomatoes, peeled and diced 4 ounces of freshly chopped arugula 1 teaspoon freshly grated lemon zest (optional) Dressing with Lemon Oil (also known as Lemon Vinaigrette) (see recipe below) Vinaigrette with Lemon 1 cup extra-virgin olive oil 14 cup red wine 8 tablespoons freshly squeezed lemon juice (and more to taste) 8 tsp.Dijon mustard (optional) 4 pinches of rock salt freshly ground black pepper (four teaspoons) 4 teaspoons of sugar Shake all of the ingredients together in a spray bottle until they get emulsified.This recipe makes enough to make multiple pizzas or salads.Instructions for making pizza: Dry oregano can be sprinkled straight on the dough.

12 ounces of cheese should be spread on the pan from edge to edge, making sure the cheese is equally distributed.Cut the tomatoes into slices and arrange them on top of the cheese.Save a few slices and cut them up to combine with arugula for a refreshing salad (to be added after baking).Place the red onion on top of the pizza once it has been sliced.Preheat the oven to 450 degrees Fahrenheit.

Once the oven is prepared, bake the pizzas for around 15 minutes, or until the tops are browned and the bottoms are golden brown, depending on your preference.Toss the arugula with a drizzle of lemon oil dressing in a large mixing dish.Place the pizza on a cutting board when it has been removed from the oven.Using a sharp knife, cut into 8 pieces.Place the arugula-tossed dressing on top of the pizza and serve immediately.

Garnish with lemon zest for color and taste, and then serve immediately.Finally, pizza lovers: the award-winning Detroit Twist is at your disposal.Enjoy!

## Balling pizza dough

• Balling pizza dough is an important stage in the pizza-making process, yet it is also a simple one.
• Making dough balls may be done in a variety of methods, just like kneading dough is done.
• Once we have completed the preparation of our pizza dough balls, we may allow them to proof one more time.

Once our dough balls have proven themselves, we will be able to mold and cook some delicious pizzas.If you haven’t already, be sure to read parts 1 and 2 of the series, which cover combining the dough, kneading the dough, and testing the dough.

## Pizza dough balls video

A handful of alternative simple approaches for forming pizza dough balls are demonstrated in the fourth installment of this series. I also go through the best sorts of containers to use for proving your dough balls in detail. Take a look at the video below: Making Neapolitan Pizza Dough from Scratch

## Why ball pizza dough?

• Several factors influence our decision to ball pizza dough: For the purpose of creating a spherical shape for when we stretch the pizza
• In order to increase the strength of the dough before the final proof
• In order to make certain that we have the proper amount of dough for each pizza
• To put it simply, we’re attempting to create a circular dough ball that is rather tight.
• We may also verify that each dough ball has the appropriate weight for each pizza by weighing the dough before rolling it into balls.
• As the dough ball proves, the strain that we create in it will offer strength to the dough ball.

This will assist the dough in maintaining its round shape, which will make shaping the dough much easier later on.There is no need to overtighten the dough, however, as we do not want the dough to rip when baking.

## Neapolitan pizza dough ball weight

• The weight of each ball should be between 180g and 250g for a Neapolitan pizza, according to the recipe.
• Personally, I want to stick to a weight of approximately 250g or little less.
• If you follow these instructions, you should be able to produce a 10 inch pizza with puffy crusts.

Depending on how you shape the pizza, you will need to pick a different weight than the last one.Various forms of pizza shape may be found even within the Neapolitan pizza tradition.Some individuals prefer huge, soft crusts on their pizza, while others prefer smaller, less raised crusts on their pizza.

I prefer pizzas with somewhat bigger crusts that are somewhere in the middle of the spectrum.For a 10 inch pizza with a fairly thick crust, I think that 240g-250g is the right amount of cheese.This will allow you to make the centre of the pizza extremely thin while yet maintaining a substantial thickness on the crusts.

A ball weight of 200g to 210g is recommended for a smaller crustm size preference.This will allow you to make a pizza that is around 10 inches in diameter with a very thin crust.

## When to ball pizza dough

Once the pizza dough has proofed, it should be rolled into balls.In most cases, pizza dough is proofed in a single large dough ball before being balled up.The bulk ferment, also known as the bulk prove, is the stage at which the bulk ferment is completed.

1. After the dough has been allowed to proof, it is formed into dough balls.
2. The dough balls must be allowed to prove again after being balled before being formed into pizzas, as this is critical to their success.
3. This is due to the fact that a significant amount of the air in the dough (which has been built up during the bulk prove) is lost during the balling process.
4. It is necessary to prove the dough balls a second time in order for them to expand and become airy again.
5. It is the air that has accumulated throughout the proving process that gives the crust its lovely texture.

Additionally, when the dough balls loosen throughout the proofing process.It is important that the pizza dough has time to rest after we have worked with it for a long period of time.It is critical that you do not neglect this step, even if you are only providing a brief demonstration of your product.When it comes time to make the pizzas, this will guarantee that the dough is extremely soft and simple to stretch when we get started.

## Do you knead pizza dough after it rises?

In general, once the pizza dough has risen, it should not be kneaded any further.Kneading the dough at this point will remove all of the air that has accumulated in the dough throughout the proving process.If you believe your pizza dough is lacking in strength, it can be kneaded again, but this should be done before proving it in the oven.

1. If you need to refer back to Part 2 of this series on kneading, you may do so by visiting this link.
2. True, the pizza would prove itself once again, but we should restrict the number of times this occurs.
3. The more times we have to proof our dough, the denser the dough grows as a result of this.

## Proofing pizza dough balls

Especially if you are doing a long prove, as I recommend, it is critical to shape your dough balls after a bulk prove has been completed.If we form our dough balls as soon as we have done kneading them, they will lose all of their power by the time the lengthy prove is completed (24 hours).In order to get a 24 hour prove, I recommend proving your dough for around 18 hours (for a 48 hour prove).

1. After that, we can shape our dough balls and set them aside to proof for the remaining 6 hours.
2. This will ensure that the dough balls are properly proofed without any loss of strength as a result of the lengthy proofing period.
3. If you are only proving your dough for a short period of time (up to 6 hours), you can shape your dough balls immediately after kneading.

## Proofing dough balls at room temperature

It is critical that your dough balls be proofed at room temperature before using them.This is necessary because when it comes time to stretch the pizza, we want the dough to be as soft as possible.It is important to remove the dough balls for their final proofing, even if you are using a cold proofing method.

1. I actually recommend removing them a couple of hours before you plan to go ballistic.
2. This will make the process of forming the dough balls as simple as it possibly can be.

## Container for proofing pizza dough

• If you’re making pizza dough, there are a plethora of various containers you may use to prove it. No worries if you don’t have an appropriate lid. Simply cover the container with cling film to keep the food fresh (plastic wrap). Here’s a list of containers that you may use to store your items: Cling film for the bowl
• Cling film for the large dish or roasting tray
• Cling film for the chopping board
• Tupperware containers
• Pizza proving box

### Proving pizza in a bowl

A bowl is a popular choice for many individuals. Everyone has one, and it is used to keep the dough balls separated from one another. The drawback is that the dough is difficult to remove from the bowl without degassing it, which is undesirable. We want to keep as much air as possible in the dough when baking.

### Proving pizza in a large dish

A big dish works well for proving pizza dough since it has plenty of space. Cling film is a simple solution for this problem. In order to remove the balls for shape, we may simply insert our hands into the dough or use a dough scraper/wall scraper to assist us. This guarantees that when it comes time to shape the pizza, we can maintain as much air in the dough as we possibly can.

### Proofing on a chopping board

A chopping board is another wonderful tool for making your point. The dough may be removed off a chopping board with relative ease; however, the cling film may adhere to the tops of the dough balls, requiring a little extra time to set up. It is critical to ensure that the balls are sealed tightly to prevent them from drying out.

### Proofing pizza dough in a tupperware box

Tupperware containers in small sizes are a fantastic choice. 2 dough balls may be accommodated in each container, and the lid can be used to keep them airtight. The dough scraper/wall scraper should be sufficient to remove them at the beginning of the process.

### Using a pizza proving box

Last but not least, you may get a pizza proving box.They are reasonably priced, and they are excellent quality.I’ve had mine for quite some time, and I’ve used it to prove 12 dough balls at the same time!

1. The dough balls may be removed with relative ease, and the cover prevents them from drying out.
2. They are also a fantastic space saver and make it simple to move dough while working with huge quantities of ingredients.
3. Whatever method you use, make certain that the dough does not dry out too much.
4. Don’t be concerned about it; I’ve successfully created excellent pizza crust using all of the containers listed above.

## Dough Ball Weights

If you’re just getting started in the pizza industry, you might be curious about how to establish the proper dough weight for each of the pizza sizes you’ll be serving.Choose a size (any size will do).Working with a 12-inch pizza or something similar is my preferred method of expressing myself creatively.

1. Then, using Pi X R squared as our method for calculating surface area, we can figure out how much surface area there is.
2. Let’s assume our pizzas are available in three different sizes: 10-inch, 12-inch, and 16-inch.
3. Here’s how the math works: 3.14 x 25 = 78.5 square inches for a ten-inch square.
4. Inches 12 inches: 3.14 x 36 = 113.44 square inches 3.14 x 64 = 200.96 square inches for a 16-inch screen.
5. Test different dough weights to see which one produces the pizza you desire.

In order to have a suitable beginning point, use one ounce of dough per inch of diameter for any size up to and including sixteen inches.Continue to increase or decrease the dough weight until you are pleased with the completed product.We’re ready to get the calculator out of the drawer once more.Calculate the weight of the dough by multiplying it by the surface area of the pan, disk, or screen that you used to make your pizza(s).

1. This will provide you with the amount of dough to be loaded per square inch of pan surface.
2. Consider the following scenario: you were constructing a thin crust pizza and discovered that 10 ounces of dough yielded the 12-inch pie you desired.
3. Here’s how the math works: In this case, 0.0884642 ounce of dough per square inch of pan surface area is 10 ounces divided by 113.04 ounces.
4. All you have to do to figure out how much dough you’ll need for each of your other pan sizes is multiply this quantity (0.0884642) by the surface area of each of your other pan sizes.
5. Here’s how the math works: 10-inch: 78.5 square inches multiplied by 0.0884642 equals 6.9444-ounces (7-ounces) 160 square inches times 0.0884642 Equals 17.777 ounces for the 16-inch (17.75-ounces).

You may use this to figure out the size and type of pizza you want to make.The biggest advantage of following this technique is that all of your pizzas will now have a comparable quantity of dough under them; the only difference will be in the size (diameter) of the pizzas themselves.Using an air impingement oven or any other sort of conveyor oven, this implies that all of your pizzas with comparable toppings will bake at around the same time, regardless of their size (within reason).This will make the process of setting up your conveyor oven(s) much simpler.

## Dough Math – Delco Foods

Tom Lehmann has written a piece for Bellissimo Foods.Trying to figure out how much dough to use while making different size pizzas has always been a bit of a mystery to me.This riddle, on the other hand, can be simply answered with a little elementary mathematics.

1. Try out different sizes of pizza until you find one that suits your tastes and preferences.
2. Make many batches of dough and experiment with different weights to find which weight produces the crust you desire.
3. Take, for example, a 12-inch diameter pizza that you’ve been experimenting with, and you’ve discovered that 10-ounces of dough produces the desired crust thickness.
4. To find out how much space is on the surface of the 12-inch pizza (Pi X R squared or 3.14 X R squared), multiply 3.14 by 36 to get 3.14 x 36 = 113 square inches.
5. We get 0.08849-ounces of dough per square inch of surface area when we divide the weight of the dough by the size of the pan.

Then, to figure out how much dough you’ll need for different sizes of pizza, all you have to do is figure out how much surface area you’ll need for each size of pizza you’re making and multiply that number by your dough loading per square inch figure (0.08849) to come up with the correct dough weight you’ll need for that size of pizza.In the case of making a 10-inch pizza in addition to a 12-inch pizza, the right dough weight for the 10-inch would be calculated as 3.14 X 25 = 78.5 (square inches) X 0.08849 (ounces per square inch) = 6.946 (ounces per square inch) (7-ounces).Additionally, if you bake your pizza in one of the conveyor ovens, you will have a greater chance of having both sizes bake at the same time and temperature, which will result in a more consistent product.Return to the Tips and Articles page.

1. For more than 50 years, we’ve been bringing something unique to the world of specialized foods.

## How to calculate how much dough you need for ANY size of pizza

Do you want to know how to calculate the amount of dough required to produce any size pizza?It’s not an issue!Simply use the mathematical constant ″pi″ to compute the surface area of a circle, and then utilize that amount to produce a dough density value.

1. It may appear to be difficult to understand, but it isn’t.
2. Here’s how it’s done in the proper manner.
3. Tom Lehmann is a well-known author.
4. Pizza Today’s Dough Expert on the Spot Consider the following scenario: you want to manufacture pizzas with diameters of 12, 14, and 16 inches, and you want to know what the appropriate dough weight will be for each size.
5. Choose a size that you are comfortable working with as a starting point (any size at all will work).

We’ll presume that we choose the 12-inch size for our project.The first step is to prepare our dough, after which we will scale and ball a number of dough balls using a variety of scaling weights.The aim here is to construct pizzas out of various dough ball weights and then, depending on the features of the final pizza, choose the dough ball weight that produces the pizza that we want in terms of crust look, texture, and thickness, among other things.Make a mental note of how much weight you have.

1. To illustrate, let us suppose that 11 ounces of dough provides us with the result we were aiming for.
2. Next, we’ll figure out how to calculate the dough density, which is critical in establishing the dough weights for the other sizes.
3. To begin, determine the surface area of the size of pizza for which you want to determine the dough weight by calculating the surface area of the pizza.
4. In this instance, the pizza is 12 inches in diameter.
5. To get the surface area of a circle, multiply pi x R squared by the radius of the circle.

Pi is equal to 3.14, and R is half the circumference of the circle.To square it, we just multiply it by itself many times.Here’s how the math works out in practice: 3.14 x 6 x 6 (or 36) Equals 113.04 square inches (in metric units).It will be necessary to divide the dough weight by the number of square inches in order to arrive at the density of the dough number.We have 11 ounces of dough per square inch of surface area on our 12-inch pizza, which is 0.0973106 ounces of dough per square inch of surface area.The ″dough density number″ is the number that represents the density of the dough.

• Following that, we’ll need to figure out how many square inches of surface area we’ll need for each of the other sizes we’d like to construct.
• Along with the 12-inch pizza, we’d want to bake two additional 14- and 16-inch pizzas to serve as appetizers.
• It has a surface area of 3.14 x 49 (seven times seven equals fifty-seven) = 153.86 square inches for a pizza that is 14 inches in diameter.

All that remains is to multiply the surface area of the 14-inch pizza by the dough density number (0.0973106) in order to determine the dough scaling weight for the 14-inch pizza — 153.86 x 0.0973106 = 14.972208 ounces of dough — to obtain the dough scaling weight.To produce a 14-inch pizza crust, you’ll need 15 ounces of dough, or 15 ounces of dough total.For the 16-inch pizza, multiply 3.14 times 64 (8 x 64 = 200.96 square inches) to get a total surface area of 200.96 square inches.

1. To calculate the dough weight necessary to manufacture our 16-inch crusts, multiply the above figure by the dough density factor.
2. — 200.96 multiplied by 0.0973106 is 19.555538 ounces of dough This comes out to 19.5 ounces of dough, which is the amount needed to produce the 16-inch pizza crust.
3. Summary: For our 12-, 14-, and 16-inch pizza crusts, the following dough weights will be required: 12-, 14-, and 16-inch dough weights The following sizes are available: 12-inch (11 ounces), 14-inch (15 ounces), and 16-inch (19.5 ounces).
1. Apart from being used to calculate the weights of dough for various pizza sizes, this technique may also be used to determine the weights of sauce and cheese, depending on the type of sauce and cheese used.
2. Simply substituting the dough weight with the sauce or cheese weight that you have determined would result in the finest pizza for you is all that is required in these situations.
3. This will supply you with a specific sauce or cheese weight, which can then be used in precisely the same way to calculate the amount of sauce or cheese necessary for every other size pizza you choose to build using the same method as previously described.
4. Let’s assume we really like the pizza when it has five ounces of sauce on it, so let’s use the 12-inch pizza as an example.

Assuming we already know that a 12-inch pizza has a surface area of 113.04 square inches, we can divide five ounces by 113.04 to get 0.0442321 ounces of sauce per square inch of surface area on the pizza.Our sauce density is 0.0442321, which is a very small value.Knowing that the 14-inch pizza has a surface area of 153.86 square inches, we may estimate its weight.

• To discover the exact quantity of sauce to use on our 14-inch pizza, we just multiply the sauce density figure by 153.86 in order to obtain the correct amount of sauce to use on our 14-inch pizza — 153.86 x 0.0442321 = 6.80 ounces of sauce to be used on our 14-inch pizza We know that the 16-inch pizza has a surface area of 200.96 square inches since it is 16 inches in diameter.
• In order to determine how much sauce to put on our 16-inch pizza, we just multiply the number of slices by the sauce density factor (200.96 divided by 0.0442321 = 8.88 ounces of sauce).
• Again, we will use the 12-inch pizza to determine the quantity of cheese to use, and we will experiment with different quantities of cheese until we discover the amount that works best for our needs.

To get the surface area of our test pizza, multiply this number by its height (a 12-inch, which has 113.04 inches of surface area).Take, for example, the case where we discovered that six ounces of cheese worked effectively in our application.A six-ounce portion of cheese divided by 113.04 is 0.0530785 ounce of cheese per square inch of surface area of the cheese.Our cheese density is 0.0530785 grams per cubic meter of cheese.

• The total surface area of a 14-inch pizza is 153.86 square inches.
• To calculate the amount of cheese to use on our 14-inch pizza, multiply the amount of cheese by the cheese density figure.
• For example, 153.86 x 0.0530785 = 8.16 ounces of cheese to be used on our 14-inch pizza.
• The total surface area of a 16-inch pizza is 200.96 square inches.
• To determine the amount of cheese to use on our 16-inch pizza, multiply this figure by the cheese density number.

For example, 200.96 x 0.0530785 = 10.66 ounces of cheese should be used on our 16-inch pizza if the cheese density value is 0.Calculating the weights of your dough, sauce, and cheese for each of your pizza sizes will help to ensure that your pizzas bake in a consistent manner, regardless of size.This is especially important if you are baking in one of the conveyor ovens, where the baking time is fixed and you want to be able to bake all of your pizza sizes at the same baking time.Most of the time, this enables us to bake pizzas with one to three toppings on one conveyor, regardless of their size, and pizzas with four or more toppings on another conveyor, also regardless of their size.Tom Lehmann is a former director of the American Institute of Baking in Manhattan, Kansas, and Pizza Today’s resident dough expert.

He formerly served as director of the American Institute of Baking.

• Is there anything that distinguishes Detroit-style pizza from other types of pizza?
• What is the process of making Detroit-style pizza?
• What Is the Difference Between Detroit-Style Pizza and Other Types of Pizza?

Detroit is a powerful city that is well-known for a variety of things, including automobiles, music, and pizza.Detroit’s pizza, which is known as the ″Detroit-style square,″ has garnered a reputation as one of the greatest slices in the country.In fact, Detroit-style pizza was made for savoring, thanks to its unusual rectangular form, light and airy dough, crispy caramelized cheese edge, and wonderful crunch that distinguishes it from other styles of pizza.

1. But what precisely distinguishes a Detroit-style pan pizza from a regular one, and why is a substantial Detroit slice so widely sought after?
2. In this post, we’ll cover all you need to know about this delectable Detroit cuisine, from the characteristics that distinguish a Detroit-style pizza to the process of making a Detroit-style pizza to the differences between a Detroit-style pie and other forms of deep-dish pizza.

## What Are the Defining Characteristics of Detroit-Style Pizza?

Detroit-style pizza is a thick, square-cut pizza with a crispy, fried bottom layer of dough that is oozing with luscious melted cheese on the top and bottom.Detroit-style pizza, like the majority of rectangular pan pizzas offered in the United States, is a derivation of the Sicilian pizza.Sicilian pizza, formerly known as ″sfincione,″ which translates as ″small sponge,″ has a fluffier bread foundation than most other types of pizza in the United States.

1. When compared to traditional Sicilian pizza, Detroit-style pizza is distinguished by its cheese-covered crust, which is generally so crispy that the cheese is somewhat scorched, and its long, vertical streaks of sauce running through it on top of the cheese.
2. Because of this unusual pizza technique, the core of the pizza has a gooey, doughy center with a crispy outer crust and caramelized cheese wrapping around the edges.
3. Even though pepperoni is a common topping for a Detroit-style pizza, not just any pepperoni is used in the creation of this form of pizza.
4. The pepperoni on Detroit-style pizza is smaller and thicker, and as they cook, they curl up into little cups, as opposed to the wide, flat circular pepperoni that appears on most other pizzas.
5. During the baking process, these adorable miniature pepperoni cups retain their fat and improve the flavor of the pizza.

## How Is Detroit-Style Pizza Made?

The dough is the first step in making Detroit-style pizza.Given that Detroit-style pizza is noted for its lighter center and crispier crust, it is essential that the dough is perfectly hydrated.This requires finding the ideal ratio of water to flour.

1. Detroit-style pizza is made using a drier dough in order to get the crust’s famed open, fluffy, and chewy interior with a crisp outside crust.
2. The pan is the second most critical consideration when attempting to make a faultless Detroit-style pizza.
3. Detroit-style pizza, which is a deep-dish rectangular pizza, is best cooked in a steel industrial pan with edges that are slanted outwards so that the area at the top of the pan is bigger than the area at the bottom of the pan.
4. In order to ensure that the dough fills the whole pan and that the sides are nicely crisped, a 10-by-14-inch baking dish with black surfaces is excellent.
5. Detroit-style pizza, in contrast to most other pizza varieties, stacks the dough with cheese and toppings underneath the sauce before adding the sauce.

In contrast to the more common mozzarella, traditional Detroit-style pizza makes use of Wisconsin brick cheese, a softly flavored semi-soft cheese with a high fat content that is minimally flavored.This pie’s crust is flavored with buttery taste thanks to the fat from Wisconsin brick cheese used in its preparation, but the cheese itself remains gooey in the middle while spreading outward to form a golden cheesy crust on its borders and edges of the pie.Although the cheese is occasionally put first and the toppings are sometimes placed directly on the dough, the sauce is usually ladled onto the pizza last as a last layer of taste to complete the dish.It is traditional to serve a Detroit-style pizza with a tomato-based sauce that is a perfect compliment to the milder brick cheese, which has a flavor comparable to cheddar.

1. The sauce can be spread in blotchy dollops or in thick lines, known as ″racing stripes,″ to create a unique look.
2. It is customary in certain recipes to add the sauce after the pizza has been baked, which is referred to as ″red topping″ because the sauce is the last topping on a baked pizza.
3. By adding the sauce at the very end of the cooking process, the crust is kept from ever becoming soggy.
4. Regardless of whether the sauce is poured before or after the pizza is placed in the oven, a Detroit-style pizza should be baked at around 440 degrees Fahrenheit for approximately 13 minutes to achieve a perfectly cooked pie.
5. When the pizza is finished cooking, it is chopped into squares to give it a distinct Detroit flavor and appearance.

Because these square slices of pizza are served sizzling hot, many customers prefer to eat Detroit-style pizza with a fork and knife, however some diehard Detroit pizza aficionados are willing to withstand the heat and eat their pizza without utensils if the opportunity presents itself.

## How Is Detroit-Style Pizza Different From Other Types of Pizza?

In most cases, when someone mentions ″pizza,″ the image that springs to mind is a circular, thin-crust pie with stringy melted mozzarella cheese dripping off of thin triangular pieces.Detroit-style pizza, with its rectangular form, sauce-topped cheese, and a dough that is so thick that it would be difficult to fold, deviates completely from these traditions of pizza making.In spite of the fact that Detroit-style pizza is radically different from traditional thin-crust pizzas such as a New York slice, it does have some characteristics in common with other pan pizzas.

1. In other words, what distinguishes a piece of Detroit-style pizza from any other Sicilian pizza descendant?
2. Detroit-style pizza’s biggest distinguishing characteristic as compared to other pan pizzas is its use of mozzarella cheese.
3. A Detroit-style pie has cheese strewn all over the top, which results in a characteristic crispy coating of burnt cheese around the edges that gives it its distinctive flavor.
4. During the cooking of the pizza, the fat drippings from the Wisconsin brick cheese that is used to top the pie also aid to sear the sides and bottom of the dough.
5. While other styles of pizza may be classified as deep dish, Detroit-style pizza distinguishes itself by having a soft center and a crispy crust on the exterior.

While Chicago-style pizza has a flakier, thinner deep crust, similar to that of a regular pie, Detroit-style pizza has a thick crust that is more similar to focaccia in appearance.Due to its airier texture, fluffy chew, and crispy underbelly, the Detroit-style crust distinguishes itself from the more traditional Sicilian crust.A Detroit-style pizza is similar to a Chicago deep-dish pizza in that the sauce is scooped over the top of the cheese.A Detroit-style pizza, on the other hand, does not use nearly as much sauce as a Chicago-style pizza and is distinguished by its spotted dollops of sauce and sleek red racing stripes.

1. In fact, the distinctive look of Detroit-style pizza, with its tomato sauce beautifully contrasted with its scorched cheese edges, has helped to make the cuisine a social media sensation.

You’ve found the spot to go if you’re seeking for the best Detroit-style pizza in the Metro Detroit region; Green Lantern Pizza has the pizza you’ve been looking for.Since the early 1950s, Green Lantern Pizza has been meticulously hand-cutting each of its ingredients and creating its delectable dough and sauce from scratch each and every day.Every single slice of Green Lantern Pizza is a testament to the impact that high-quality ingredients can make in the final product.

1. When it comes to pepperoni pizza, Green Lantern Pizza is recognized as the ″King of Pepperoni″ for its excellent pepperoni-topped deep-dish pies.
2. Check out the full menu to see all of the different toppings available.
3. In order to sample the greatest Detroit-style pizza in the Metro-Detroit region, locate the Green Lantern Pizza restaurant nearest you or place an online order for a Green Lantern pie.
4. Green Lantern Pizza is owned and operated by the Green Lantern Pizza Company.
5. Please get in touch with Green Lantern Pizza right away if you have any inquiries regarding the menu or Detroit-style pizza in general.

## Best Cheese Blends For Detroit Style Pizza

The cheese on Detroit style pizza is one of its distinguishing characteristics.Detroit style pizza, in contrast to most other types of pizza, does not rely on standard low-moisture or fresh mozzarella cheese to generate its distinctive flavor.Wisconsin Brick cheese is the greatest type of cheese to use on a typical Detroit style pizza, according to experts.

1. Due to its high fat content and buttery flavor, brick cheese is a type of cheese specific to the Midwestern United States that melts nicely and is a perfect match for the style of pizza popular in the city of Detroit.
2. When it comes to making their pizza, many Detroit-style pizzerias employ a combination of Brick cheese and low-moisture mozzarella.
3. However, this does not imply that you must always use Brick cheese while making a Detroit style pizza, especially when you consider that Brick cheese is quite difficult to come by outside of the Midwestern United States.
4. Let’s clear up some misunderstandings and discuss why Brick cheese is so delicious on Detroit style pizza, as well as several common options if you don’t have access to Brick cheese.

## What Kind Of Cheese Is Used On Detroit Style Pizza?

Wisconsin In the United States, brick cheese is a sort of cheese that is particularly popular in the Midwestern region of the country.It is often created in the shape of a giant brick, hence the name.A medium-soft cheese with a rich, buttery taste that develops as it matures, this cheese is a favorite among cheese lovers.

1. The increased fat level of Brick cheese is the secret to its success on Detroit-style pizza, and it is also the reason for its popularity.
2. This additional fat is a result of the higher temperatures at which the cheese is cultured, and it is this fat that gives the cheese its distinctive buttery flavor and ideal melting characteristics.

## Brick Cheese & Low-Moisture Mozzarella Are A Great Combo

Brick cheese is ideal for Detroit style pizza for all of the reasons we’ve discussed thus far, but it’s even better when combined with whole-milk low-moisture mozzarella, as we’ve demonstrated.The use of a combination of low-moisture mozzarella and Wisconsin Brick cheese results in the best of both worlds when it comes to Detroit style pizza.The mozzarella cheese provides it the classic pizza flavor that we all know and love, while the fatty Brick cheese adds a delicious, buttery flavor and excellent melting properties.

1. Many well-known Detroit-style pizzerias build their pizza by combining brick with whole-milk low-moisture mozzarella cheese and baking it at a high temperature.

## Brick Cheese Substitutes For Detroit Style Pizza

If you reside outside of the Midwestern United States, or even just outside of Wisconsin, you’ve undoubtedly noticed that Brick cheese isn’t commonly accessible on the shelves of your local grocery store or market.If you live in the United States, you may always purchase some from Amazon, although this option may not be suitable for everyone.Fortunately, there are several really acceptable substitutes to classic Brick cheese that will provide you with many of the same characteristics on your pizza as the original.

1. Shawn Randazzo, owner of the highly popular Detroit Style Pizza Company in Detroit, suggests using Muenster or Monterrey Jack cheese for the Brick cheese in this recipe.
2. Both of these cheeses are readily accessible in practically any store and have fat content and melting properties that are comparable to Brick cheese.
3. As with mozzarella, you may use nearly any type of cheese and combine it with mozzarella, so long as it meets the requirements of having a little acidic flavor and a larger fat content than regular mozzarella.
4. A list of common cheeses that may be used as a Brick cheese alternative on Detroit style pizza can be found below the recipe (in no particular order).
5. All of these cheeses have a greater fat content than others and a pleasant taste.

Please keep in mind that these cheese substitutes will not necessarily have the same flavor as Brick cheese.For the sake of this article, I’m just presenting them as common cheeses that have many of the same characteristics as Brick cheese, particularly their melting ability and greater fat content.Finally, the finest Brick cheese replacement will be determined by which cheese you prefer the flavor of the most and which is most affordable.Are you looking for a recipe for Detroit-style pizza?

1. Take a look at my detailed instructions here.
2. Are you looking for a decent Detroit style pizza sauce?
3. You’re going to enjoy my recipe right here.
4. Look no farther than this recipe for no-knead Detroit style pizza dough if you’re looking for one.
5. Looking for a high-quality pan to bake your Detroit-style pizza in?

## Chicago Deep Dish vs. Detroit-Style Pizza – Slice Pizza Blog

All right, let’s get this party started.Choose to sit on the sofa, or any other position that is more comfortable for you.Soldier Field will host a matchup between the Lions and the Bears on Sunday in a matchup of two long-time divisional rivals.

1. Both clubs have endured a difficult season thus far.
2. As a result, we’ve decided to devote our attention to more vital matters.
3. Specifically, the extremely wonderful pizza served in Chicago and Detroit.
4. Remember, it’s not about whether or not they win; it’s about how you consume the game.
5. Deep dish pizza has been the preferred form of pizza in the Midwest for many years.

Mountains of sauce, cheese, and ″toppings″ on the inside create a mouthwatering gut rush of delight.As a surprise, it has gained popularity outside of Da Bears’ home zone as well as within.However, in recent years, Detroit-style pizza has risen to the top of the pizza rankings.The gospel of its burned cheesy edges, which was once exclusive for Motown, has now traveled from coast to coast.

1. Both pies are out of this world.
2. While both are deserving of being included on your ordering list, they are not the same thing at the same time.
3. In this week’s Styles Spotlight: Pizza, we’ll tell you everything you need to know about these thick, cheesy, and wonderful pies.
4. The Crust is a kind of crust.
5. A thick and solid castle of dough might seem like the most logical way to keep deep dish pizza contained at first appearance.

However, this is not the case.According to the structural integrity of the deep dish, the crust is remarkably shallow, indicating a weakening of the structure.Although it is a stark contrast to the abundance of kindness contained within, it is a magnificent contrast nonetheless.In my opinion, the extra effort required to use a fork and knife is more than worthwhile.When it comes to deep dish pizza, attempting to palm a sizzling hot slice is a sure-fire way to end up on the injured reserve list.Please make use of the utensils provided.

• After all, you’ll need those hands to pick up the delicious squares of Detroit-style pizza that you’ll be eating.
• When the Detroit crust is finished, it looks similar to a foccacia or a Sicilian slice, but the end result is somewhere in the middle – it has smaller air bubbles than the foccaccia and a bite that is crispier than a typical Sicilian slice.
• Because they are the offensive linemen of pizza, no regular pan would suffice in this situation.
See also:  How To Make Pizza On The Grill With A Stone?

Deep dish and Detroit-style pizzas, on the other hand, are baked in heavy steel pans that are more akin to dessert cookware than pizza pans in their appearance.The Spectator’s Cheese A lot of cheese is used in Detroit-style pizza.The deep dish in Chicago weighs a ****ton.

1. Michigan’s Brick cheese, a cross between white cheddar and limburger, is used to make Detroit-style pizza.
2. While well-aged brick cheeses may carry a strong fragrance and taste that can quickly clear a room, don’t worry: the Brick cheese that tops Detroit-style pizza is on the younger side, making it nearly as mild as mozzarella in flavor and aroma.
3. At the same time, it retains a strong taste, giving it an excellent complement to the buttery foundation underneath.
1. Meanwhile, cheese is seeping out of each and every piece of deep dish pizza.
2. Typically, this refers to mozzarella made using whole milk.
3. What’s in the Sauce We can see some similarities between Detroit-style and Chicago deep dish pies here, since both pies have a sauce layer on top of the cheese.
4. It is common for melty cheese to blend delightfully with the dough on Detroit-style pizza, which gives the dish its distinctive texture and flavor.

When making a deep dish pie, the order of operations is reversed for a different reason: the sauce is placed on top of the pie to protect the rest of the pie from burning during the extended cooking phase.Deep dish pizza is baked at 350-425°F for 30 minutes or longer, but Detroit-style pizza is baked at 500°F for 12-15 minutes and is fired at around 500°F for fewer than 12-15 minutes.An authentic Detroit-style pizza has a sauce that is silky and sweet with plenty of aromatics.

• When it comes to deep dish, thick and chunky tomatoes are used, which explode with every mouthful.
• A Brief Overview of the Past According to Chicago-based culinary writer Jeff Ruby, the history of deep dish pizza is a ″enigma wrapped in a pie crust.″ Ike Sewell, the founder of Pizzeria Uno, is credited with being the originator of deep dish pizza, according to some.
• His goal, according to that version of the story, was for him to develop a more filling type of pizza that was thicker, denser, and cheesier than the typical pie.

Others believe that Rudy Malnati, Lou Malnati’s father, was the true creator of the deep dish pizza.The stories of Sewell and Malnati are intertwined in the same way that the layers of a pizza are hard to separate.The Malnati family claims that Rudy worked as an employee of Ike’s and was an active participant in the operation of the restaurant.Rudy died in a car accident on the way to work.

• Rudy’s descendants claim that he invented the pizza, despite the fact that he never sought credit or recognition for it.
• The question of who developed deep dish pizza will likely never be resolved (″Every day, it feels a bit more lost to history,″ Ruby says), but things turned out rather nicely for both families in the end.
• When Sewell sold the franchise rights to Pizzeria Uno, it was the latter that was responsible for introducing the Monster Of The Midway to people all over the world.
• Lou Malnati’s pizza, on the other hand, has more than 50 locations around the country and is still acknowledged to be one of Chicagoland’s top suppliers of deep dish.
• In Detroit, there is no such disagreement.

After borrowing a set of blue steel industrial pan from a buddy working at an automobile plant in 1946, Gus Guerra was credited for inventing Detroit-style pizza.Those with a lip on them were the ideal vessel for his Sicilian-style crust, which was made even better by the heavy metal, which made it soft on the inside and crispy on the outside.After that, Gus’ restaurant, Buddy’s Rendezvous, went from 0 to 60 in a matter of minutes.Can you tell me where I can get Deep Dish and Detroit-Style Pizza near me?You can now buy true Chicago deep dish and Detroit-style pizza from fantastic local shops just about everywhere these days, which is a welcome development.

With the Slice app, you can place an order for football Sunday or any other day of the week.

## Detroit-Style Pizza: Description, Tips, and Recipe

We feature goods that we believe will be of interest to our readers.If you make a purchase after clicking on one of the links on this page, we may receive a small commission.Here’s how we went about it.

1. Pizza made in the way of Detroit is a lovely thing.
2. Fortunately, you are no longer need to be in the Motor City in order to sample it (nor do you have to pay a premium to order it online).
3. A Detroit-style pizza recipe from Matt Hyland of Emmy Squared was provided, along with professional suggestions and information on the gear you’ll need to make the crispy crust to your liking.
4. The good news is that neither a wood-fired oven nor a convection oven is required.
5. It’s all going to waste.

According to Hyland, Detroit-style pizza may be distinguished by its rectangular form and intensely crispy, caramelized edges (which he compares to ″when a mozzarella stick bursts in a deep fryer″).Fortunately, the toppings cover the dough from one lovely edge to another, which means there are no exposed crusts to be eaten or (depending upon your preferences) to become pizza bones dumped on the dish.You’ll also notice that the sauce is normally placed on top of the cheese, however depending on the other elements in the dish, it may be difficult to distinguish the inverted order of ingredients.While the sauce and dough are created in the traditional way, the mild and creamy Wisconsin brick cheese that is used as a topping is believed to be the right dairy topper for this dish.

1. However, because it might be difficult to get in some areas, a low-moisture mozzarella can suffice in this situation.
2. Some individuals recommend a combination of shredded mozzarella and muenster or Monterey Jack cheese to more precisely resemble the flavor of the original.
3. The pan, on the other hand, is non-negotiable.
4. An auto worker is said to have carried home a tray frequently used to house spare parts at the plant and repurposed it as a pizza pan, thereby giving birth to the Detroit-style pizza tradition.
5. While the narrative is frustratingly lacking in facts, it is a truth that using the proper pan is essential to obtaining those crispy edges.

A deep, rectangular, blue steel pan (8 x 10 or 10 x 14 inches) produced in Michigan is suitable for this recipe.You may prepare your own pizza dough if you like, or you can use store-bought; in any case, you’ll need a 10-ounce amount of dough for an 8 × 10-inch pan of pizza (a little more for a slightly larger pan, or you can stretch it for a thinner pizza if absolutely necessary).Lightly oil a baking pan and lay the dough in it to rest at room temperature until it begins to soften; use your hands to nudge the dough into the borders of the pan until it is evenly distributed (and appreciate the lack of pressure of trying to stretch the perfect circle).Once the dough has rested for approximately half an hour in the pan, spread the entire thing with shredded cheese, being careful to go all the way to the edges so that they crisp up on the hot metal of the baking pan.Spread two racing stripes of sauce down the length of the pizza using the bottom of a ladle to make them a bit more even in appearance.After that, top with anything you want—Emmy Squared’s Colony2 pie (as seen in the video above) includes pickled jalapenos, thick pepperoni* that cooks up into crispy cups full of fatty delight, and a sprinkling of pecorino cheese to finish it off.

• As soon as it comes out of the oven, it is smothered with a sweet honey glaze, which pairs perfectly with the fiery ingredients of the pie.
• On Detroit-style pizza, pepperoni is frequently placed beneath the cheese and sauce, but for the crispiest edges, it should be placed on top.
• Preheat the oven to 500 degrees Fahrenheit and allow plenty of time for it to reach that temperature (at least 20 minutes).

To assist conduct the heat, you may place the pan on top of a pizza stone that has been preheated as well.The pizza should be baked for 8-11 minutes, or until the edges are well caramelized, before removing it from the oven and lifting it onto a cooling rack to prevent the bottom from becoming too hot and mushy.You may transfer it to a chopping board to slice it up, but you should return it to the rack to maintain its crispness afterward.

1. Pro tip: Using clamps to remove a pan from the oven is not only more entertaining than using kitchen towels or pot holders, but it also makes clean-up easier in the future (no greasy silicone or oily fabric to deal with).
2. Furthermore, you have a lower risk of burning yourself.
3. More recipes and professional insights may be found in the cookbook Matt and his wife Emily authored, which is available here: Also, check out this video to understand more about the exact technologies that Emmy Squared employs:

## Easy Pizza Dough – Recipe

The recipe makes four balls of dough that may be used to make four individual 8-inch pizzas, for a total weight of 1-3/4 pounds.You may get a head start on supper by making homemade pizza dough the day before or a couple of weeks in advance.Place the individual balls in zip-top bags and place them in the refrigerator overnight or freeze them for extended periods of time.

1. Browse our slideshow for pizza topping ideas, or use our Recipe Maker to build your own pizza recipe (thick- or thin-crusted) using your favorite ingredients.

## Ingredients

• Active-dry yeast (1 package, 2-1/4 tsp. )
• 1-1/2 cups very warm water (110°F)
• 18 oz. (4 cups) all-purpose flour
• More flour for dusting
• 1-1/2 tsp. salt
• 2 tbsp. olive oil
• 530 calories (kcal)
• 70 calories (kcal) from fat
• 8 grams of fat
• 1 gram of saturated fat
• 1 gram of polyunsaturated fat
• 5 grams of monounsaturated fat
• 0 mg cholesterol
• 880 mg sodium

## Preparation

### Making and dividing the dough

• Using a Pyrex 2-cup measure, dissolve the yeast in the warm water and set it aside (make sure the cup isn’t too cold or it will be difficult to pour). In the meantime, combine the flour and salt in a food processor equipped with a steel blade and pulse quickly to incorporate. Continue to feed the machine the water-yeast combination in a constant stream while the machine is operating. Remove the processor from the machine and pour in the oil. Pulse a couple of times to incorporate the oil
• To make it easier to work with, scrape the soft dough out of the machine and onto a lightly floured work surface. Knead the dough rapidly using lightly dusted hands until it becomes a smooth mass, being sure to include any flour or dough from the processor bowl that didn’t get incorporated in earlier. Using a knife or a dough scraper, divide the dough into four equal pieces and set aside. Make a tight, smooth ball out of each piece, kneading it to get all of the air out.

### Rising and storing the dough

• Which method you choose to use will depend on whether you want to cook pizza the traditional manner or at a later time.
• For quickest results, place the dough balls on a gently floured board, cover them with a clean dishtowel, and allow them to rise until they have about doubled in size, about 45 minutes. In the meantime, preheat your oven, with the baking stone inside, to ensure that the stone is completely heated. The dough can be proofed in as little as 45 minutes. These dough balls are ready to be formed into various shapes.
• Prepare a baking sheet with a floured dishtowel and place the dough balls on it. Cover the dough balls with plastic wrap, allowing them to expand (they’ll practically double in size), and set aside in the refrigerated overnight if you want to make the pizzas tomorrow.
• In order to use dough that has been refrigerated overnight, simply remove it from the refrigerator 15 minutes before forming the dough into a pizza.
• As soon as you finish making the dough balls, dust each one thoroughly with flour and place each one in a separate zip-top bag until you are ready to use them. For optimal results, freeze dough overnight (or at least 10-12 hours before you plan to use it). Transfer frozen dough to the refrigerator the night before (or at least 10-12 hours before you plan to use it). However, I’ve discovered that dough balls that are withdrawn directly from the freezer and allowed to warm up on the counter will be totally defrosted in around 1-1/2 hours. Unlike other doughs, this one is virtually unbreakable.