Sourdough Discard Detroit Style Pizza Dough
A thick, airy Detroit-style pizza dough made with sourdough discard. This recipe creates a light interior crumb, crispy cheese edges, and a beautifully caramelized crust.
Equipment
- 1 9x13 Detroit-style pizza pan
- 1 Large mixing bowl
- 1 Bench scraper
- 1 Kitchen scale
Ingredients
- 500 g bread flour
- 350 g water
- 150 g sourdough discard
- 12 g fine sea salt
- 15 g olive oil
Instructions
- Combine water and sourdough discard in a large bowl.
- Add flour and mix until no dry flour remains.
- Rest 20 minutes.
- Add salt and olive oil.
- Mix until fully incorporated.
- Perform 3 stretch-and-fold sessions spaced 30 minutes apart.
- Cover and refrigerate for 18–24 hours.
- Transfer dough to an oiled Detroit-style pan.
- Allow dough to rest 2–3 hours until puffy.
- Gently press dough toward the corners.
- Add cheese to the edges of the pan.
- Bake at 500°F for 12–15 minutes until deeply golden.
Notes
Brick cheese is traditional but low-moisture mozzarella works well.
Do not force the dough into the corners immediately.
Allow adequate bench rest for best oven spring.