Detroit style pizza dough | Stand mixer technique

Learn how to make Detroit-style pizza dough at home with Chef Leo Spizzirri. In this video, Leo breaks down every step of making a high-hydration Detroit pizza dough, from choosing the right flour to mixing, resting, folding, dividing, and cold fermenting the dough for the perfect pan pizza. This Detroit-style pizza dough recipe is designed for a crispy bottom, light and airy interior, and that signature cheese crown around the edges. You’ll learn why bread flour works best, how semolina helps absorb water, why 70% hydration matters, and how to handle a wet dough without adding too much extra flour. Perfect for anyone who wants to make Detroit pizza at home using a 10x14 pan or 8x10 pan. Tools from the video: LloydPans 10 x 14 - https://amzn.to/4wiB49r LloydPans 8 x 10 - https://amzn.to/4eUNWvk KitchenAid Stand Mixer - https://amzn.to/3Rg8sPg Plastic Bench Scraper - https://amzn.to/4eQWCmy Pizza Cutter - https://amzn.to/3SvHALF Triangular Spatula - https://amzn.to/44bk60P Ingredients covered in this video: 540g KA Bread flour - https://amzn.to/4azfogV 60g Semolina flour - https://amzn.to/4eGj96Q 420g Water 3.5g Instant dry yeast - https://amzn.to/44KG8Yk 11g Sea salt 3g Non-diastatic malt 12g Extra virgin olive oil Order a copy of my new book Pizza Love: https://geni.us/7UgbEd Video Chapters: 0:00 Introduction 1:30 Dough overview 2:15 Flour choice 3:15 Semolina 4:00 Hydration 5:00 Ingredients 6:00 Malt 7:00 Yeast 8:30 Salt & oil 9:30 Stand mixer setup 10:30 Mixing starts 13:30 Adding flour 16:30 Dough development 18:00 Adding olive oil 20:30 Stretch & folds 23:30 Resting the dough 25:30 Detroit pizza pans 27:00 Dividing the dough 28:00 Shaping 30:00 Cold fermentation 31:00 Final tips