How To Make A Detroit Style Pizza In Your Outdoor Pizza Oven

Today’s pizza from Twelfth Avenue Cuisine was made in the Ooni Koda 16 Outdoor Pizza Oven. We cooked the pizza in a 10 by 14 inch Lloyd’s Pan. It is similar to the original carbon steel pan but comes pre-seasoned and non-stick. It is also available in 8 by 10 inches.

The recipe was developed by Kenji Lopez-Alt at Serious Eats. Find details, sauce recipe, and preparation using this link.

https://www.seriouseats.com/detroit-style-pizza-recipe

This dough can be made by hand, in a stand-mixer, or in a food processor. The food processor allows us to prepare the dough in as little as a minute because the “kneading phase” is accelerated when a food processor is used.

Add 300 grams bread flour, 1 teaspoon Instant or Rapid Rise yeast, and 9 grams of salt to the bowl of your food processor. Pulse once to mix ingredients. While the food processor is running, add 220 grams of room temperature water until the dough forms a ball–about 30 seconds. Continue to run the processor for another 30 seconds.

Add a small amount of dough to a bowl. Add your dough and form into a tight ball. Cover and set aside for two hours.

Add your dough to a Lloyd’s pan coated with about 3 tablespoons of oil, stretch it to the corners, and cook. Watch the video for details.

This is the affiliate link to the Lloyd’s Pan at Amazon.

https://amzn.to/3VD8f5l

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