How One Dough Makes Grandma, Detroit, and Sicilian Pizza

Mike Pitera shows how the same DeIorios dough can be used to create Grandma, Detroit, and Sicilian pizza. The key is not changing the dough. It is changing how the dough is portioned, pressed, proofed, par-baked, pan-fried, topped, and finished. In this video, you’ll see: • how Mike prepares sauce for pan-style pizza • why Crisco helps pan dough stay stretched edge to edge • how Grandma, Detroit, and Sicilian pizza differ • why pan proofing creates the structure each style needs • how par-baking sets the crust before the final bake • why pan-frying gives the bottom a crispier texture • how Detroit-style pizza gets its caramelized frico crust • how one master dough can help shops create more variety with less complexity This is a practical look at how pizza operators can use one flexible dough system to create multiple menu styles without overcomplicating production.