Making a Dozen Detroits! When I make pizza at home, I tend to make them in bunches! I keep accumulating @lloydpans so I can make more volume! This is what my dough process looks like from beginning to end. I start by using @capopizza method to activate the yeast by taking 10% of my total water at 95 degrees and whisk it. I then use the 90% remaining water as ice cold. I add sugar or malt next (when necessary) then the flour and mix until we have a wet shaggy looking dough. I then add the salt and mix again. Lastly I’ll add the olive oil and finish mixing until smooth. The proofing you see in this video is 1 hour at room temperature 72f degrees. I then divide up the dough into 18 oz (510 g) portions which is the weight I like for a 10 x 14 pan. I roll into balls and place into the pan and cover. From there I like to refrigerate for 24 hours. Then I pull out the dough and let rest at room temp for 1 hour. Then I press out evenly into the pan and allow to rise for 2-4 hours until the dough is about 1.5 inches thick. I then parbake for 5-6 minutes at 450 or until the crust starts to turn slightly tan. After the parbake I like to let the crust cool on a baking rack before putting back in the pan and adding cheese to bake until cheese is caramelized and starts to pull back away from the pan. I prefer to ladle on sauce warm or apply it cold toward the end of the bake. ⁣ .⁣ .⁣ .⁣ .⁣ .⁣ #cheese #deepdishpizza #detroitstylepizza #foodblogger #foodgasm #foodlover #homemadepizza #instapizza #panpizza #pizza #pizzaday #pizzadough #pizzaforever #pizzaholic #pizzahut #pizzanapoletana #pizzanight #pizzaporn #pizzas #pizzaslice #pizzatime #portraitmode #sourdough #teampixel #tripping #yum