Derrick Tung’s Detroit-Style Pizza Dough
Derrick Tung

Derrick Tung

Derrick Tung’s Detroit-Style Pizza Dough

A simple beginner approach to Detroit-style pizza dough, utilizing a direct method that is efficient on time for speed. This dough recipe can be taken to the next level using indirect methods to improve flavor and structure!
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

6 hrs total time

10 mins active time


Makes 1 pizza



  • high gluten flour icon
    300 g high gluten flour
  • water icon
    225 g water

    room temp 75°F or less

  • active dry or instant yeast icon
    1.25 g active dry or instant yeast
  • sugar icon
    3 g sugar
  • salt icon
    9 g salt
  • Crisco shortening icon
    ½ tbsp Crisco shortening

    melted, for greasing

  • extra-virgin olive oil icon
    Extra-virgin olive oil

    as needed


  • 1Place the flour and room temperature (75°F or less) water into a bowl. Mix together gently until flour is just incorporated. Cover bowl and allow the mixture to sit for 30 minutes so that the flour can begin absorbing the water and autolyse.
  • 2Add the yeast and with a wet hand, perform 3 to 4 stretches and folds to incorporate yeast and build gluten strength. Rest for 30 minutes.
  • 3Add sugar and salt, perform 3 to 4 stretches and folds to build and incorporate ingredients and continue to build gluten strength. Perform a windowpane test on the dough. If it doesn’t pass, continue to stretch and fold to build gluten strength, then retest. When it passes, ball the dough into a tight round. You can prepare to use the dough immediately by resting covered for 30 minutes. Alternatively, refrigerate your dough overnight (for more flavor, more strength!).
    Tip: Windowpane test is when you can stretch a piece of the dough thin enough to see light through (without ripping).
  • 4While you’re waiting during the 30 minute rest period, spread the Crisco shortening across the interior of the Breville pizza pan with a paper towel.
  • 5Apply a little olive oil to your fingers and gently press out the dough so that it is spread evenly across the pan. Don’t stretch or pull the dough, just press with your fingers. Once even, seal the pan with plastic wrap. If it’s not spread to the edges, allow dough to rest another 5 minutes before pressing out again.
  • 6Allow dough to rise until it nearly reaches the top of the pan. This can be done at room temperature, anywhere between 65°F to 85°F. A lower temperature can be done overnight, while a warmer temperature may finish as quickly as 4 hours. If you really need a fast rise, turn your oven to warm for 2 minutes, turn off and set pan in the oven, sealed. Aim for between 80°F and 90°F.
    Tip: Ensure that your oven temperature isn’t above 100°F for cake yeast, 120°F for active dry yeast, 130°F for instant yeast, or else your yeast will die out.
  • 7On the Smart Oven® Pizzaiolo with the interface magnet in place, press and hold the deck temp dial and turn the top temp dial from off to 350°F, then release the deck temp dial. The manual mode light will flash 3 times, then stay on to indicate it is in Manual mode. Turn the Deck Temp to 550°F, the Top Temp to 350°F and the Top Control to Even Heat. This can take up to 20 minutes.
  • 8Once preheated, place pan in oven for 10 minutes, or until the top is barely beginning to brown.
  • 9Remove from oven. If not using right away, remove dough from the pan and put on cooling rack. Wrap the dough in plastic wrap after completely cooled to use up to 5 days later. If using immediately, allow dough to cool in pan.
Main course

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