In this video, I try to discover the secrets to a perfect pan pizza dough.
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🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time
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🔪 Equipment / Ingredients Used in This Video
8"x10" Aluminum Detroit-Style Pizza Pan: https://amzn.to/3OjnTRs
10"x14" Aluminum Detroit-Style Pizza Pan: https://amzn.to/3rZMNy4
8"x10" Steel Detroit-Style Pizza Pan (My Preferred Option): https://detroitstylepizza.com/product...
10"x14" Steel Detroit-Style Pizza Pan: https://detroitstylepizza.com/product...
🧀 Wisconsin Brick Cheese on Amazon: https://amzn.to/3QjswgW

🍕 MY FINAL PAN PIZZA PROCESS:
100% Bread Flour
80% Water
2% Salt
0.25% Yeast
Mix dough, and perform 4 sets of stretch and folds during bulk fermentation (one set every 30 minutes). Dough should rise by about 50% during this time.
Transfer the dough to the fridge for 24-48 hours.
On the day of baking, divide the dough into the desired number of pieces, ball each piece up, and place them into the pan (I use a 250g dough ball for a 8x10" pizza, or a 438g dough ball for a 10x14" pizza.)
Stretch the dough to the edges of the pan. If it doesn't stretch all the way, return every 30 minutes to give the dough another stretch until it reaches the edges.
Allow the dough to rise for about 2-4 more hours until it is very airy.
Top the dough with pepperoni, then cheese.
Bake at 550F for about 8-10 minutes, until the pizza is fully cooked through but not too charred around the edges.
Top the pizza with sauce, and serve.

🎥 PREVIOUS VIDEO CONTAINING MY "BUDDY'S" DETROIT-STYLE PIZZA RECIPE:    • I FIXED Adam Ragusea's Detroit-Style ...  

💻 MY DETROIT-STYLE PIZZA SAUCE RECIPE
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📃 TABLE OF CONTENTS
0:00 - A few tips for better pan pizza
1:50 - What is the best hydration level for pan pizza?
6:13 - Trying to fix the biggest issues with my pan pizza
11:27 - Trying a few more things...

Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson

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