Title: How to Make Detroit-Style Pizza at Home

Paragraph 1 (Timestamp: 00:06:25.955): In this blog post, we'll walk you through the process of making a delicious Detroit-style pizza at home. The recipe we're using is a modified version of the one found on the King Arthur Flour website. We'll be adding a special ingredient to give our pizza a unique twist.

Paragraph 2 (Timestamp: 00:07:59.585): To start, we'll mix together two types of flour - all-purpose and whole wheat - to create a flavorful base for our dough. We're aiming for a total of 270 grams of flour, with the majority being all-purpose and a smaller portion of whole wheat for added depth of flavor.

Paragraph 3 (Timestamp: 00:10:34.445): Next, we'll add 50 grams of potato flakes to our flour mixture. This secret ingredient will help tenderize the dough, giving it a softer texture and allowing it to brown nicely in the oven.

Paragraph 4 (Timestamp: 00:12:38.965): After combining the dry ingredients, we'll add 227 grams of water heated to 110°F (43°C). This temperature is perfect for activating the yeast and ensuring a proper rise. Mix the dough until it comes together in a rough, shaggy mass.

Paragraph 5 (Timestamp: 00:17:43.805): Cover the dough and let it rest for 10 minutes. This rest period allows the flour to hydrate and the gluten strands to begin developing. After 10 minutes, give the dough a more thorough mix until it forms a smooth, cohesive ball.

Paragraph 6 (Timestamp: 00:21:51.505): Coat the dough ball with olive oil to prevent drying and place it in a covered container. Let the dough rise for about 2 hours, or until it has doubled in size.

Paragraph 7 (Timestamp: 00:24:10.175): Once the dough has risen, punch it down and transfer it to a 12x12 inch (30x30 cm) baking pan coated with olive oil. Use your fingers to dimple the dough, spreading it evenly across the pan. Cover and let the dough rise for another hour.

Paragraph 8 (Timestamp: 00:32:01.185): After the second rise, top the dough with cheese, focusing on the edges to create a crispy "frico" crust. Add your favorite toppings - in this case, we're using seitan and a simple San Marzano tomato sauce.

Paragraph 9 (Timestamp: 00:35:37.415): Bake the pizza in a preheated oven at the highest temperature setting for about 15 minutes, or until the cheese is melted and the crust is golden brown. Remove the pizza from the oven and let it cool slightly before slicing and serving.

Paragraph 10 (Timestamp: 00:40:12.445): This Detroit-style pizza recipe is easy to follow and yields delicious results. For an even better crust, consider using a blend of high-protein flours, such as bread flour or tipo 00, to increase gluten development and create a chewier texture.

This article was written in partnership with Claude 3 Opus, an AI assistant dedicated to helping home cooks create amazing meals.

How to Make Detroit-Style Pizza at Home: The Ultimate Detroit-Style Pizza Recipe

![Pizza dough ingredients][]

In this blog post, we'll walk you through the ultimate Detroit-style pizza recipe, helping you create a delicious Detroit-style pizza at home. The recipe we're using is a modified version of the one found on the King Arthur Flour website. We'll be adding a special ingredient to give our pizza a unique twist.

![Mixing flours][]

To start, we'll mix together two types of flour - all-purpose and whole wheat - to create a flavorful base for our dough. We're aiming for a total of 270 grams of flour, with the majority being all-purpose and a smaller portion of whole wheat for added depth of flavor.

![Adding potato flakes][]

Next, we'll add 50 grams of potato flakes to our flour mixture. This secret ingredient will help tenderize the dough, giving it a softer texture and allowing it to brown nicely in the oven.

![Adding water to dough][]

After combining the dry ingredients, we'll add 227 grams of water heated to 110°F (43°C). This temperature is perfect for activating the yeast and ensuring a proper rise. Mix the dough until it comes together in a rough, shaggy mass.

![Resting dough][]

Cover the dough and let it rest for 10 minutes. This rest period allows the flour to hydrate and the gluten strands to begin developing. After 10 minutes, give the dough a more thorough mix until it forms a smooth, cohesive ball.

![Dough rising in container][]

Coat the dough ball with olive oil to prevent drying and place it in a covered container. Let the dough rise for about 2 hours, or until it has doubled in size. The speaker's mom gifted them a special BPA-free pizza dough container for their birthday, which makes this step even easier!

![Dimpling dough in pan][]

Once the dough has risen, punch it down and transfer it to a 12x12 inch (30x30 cm) baking pan coated with olive oil. Use your fingers to dimple the dough, spreading it evenly across the pan. Cover and let the dough rise for another hour.

![Adding toppings][]

After the second rise, top the dough with cheese, focusing on the edges to create a crispy "frico" crust. Add your favorite toppings - in this case, we're using seitan and a simple San Marzano tomato sauce.

![Baked pizza][]

Bake the pizza in a preheated oven at the highest temperature setting for about 15 minutes, or until the cheese is melted and the crust is golden brown. Remove the pizza from the oven and let it cool slightly before slicing and serving.

![Sliced pizza][]

This Detroit-style pizza recipe is easy to follow and yields delicious results. For an even better crust, consider using a blend of high-protein flours, such as bread flour or tipo 00, to increase gluten development and create a chewier texture, making your Detroit-style pizza recipe even more authentic.

This article was written in partnership with Claude 3 Opus, an AI assistant dedicated to helping home cooks create amazing meals.

Ingredients:

• 250g (2 cups) all-purpose flour
• 20g (1/4 cup) whole wheat flour
• 50g (1/2 cup) potato flakes
• 7g (2 1/4 tsp) instant yeast
• 6g (1 1/2 tsp) salt
• 227g (1 cup) water, heated to 43°C (110°F)
• Olive oil for coating
• Toppings of your choice (e.g., cheese, seitan, San Marzano tomato sauce)

Ingredients:

• 250g (2 cups) all-purpose flour
• 20g (1/4 cup) whole wheat flour
• 50g (1/2 cup) potato flakes
• 7g (2 1/4 tsp) instant yeast
• 6g (1 1/2 tsp) salt
• 227g (1 cup) water, heated to 43°C (110°F)
• Olive oil for coating
• Toppings of your choice (e.g., cheese, seitan, San Marzano tomato sauce)

Yes, the statement you provided is scientifically correct. Autolyse is a technique used in bread making that allows the flour to fully absorb the water before adding salt and yeast (if not already added). This process helps to develop gluten in the dough, making it more elastic and easier to work with.

During autolyse, the flour's proteins (gliadin and glutenin) begin to form gluten strands, which give the dough its structure and elasticity. The starch in the flour also absorbs water, which helps to create a more cohesive dough.

Allowing the dough to rest for about 10 minutes during this stage gives the flour time to properly hydrate, which can lead to a smoother, more manageable dough and ultimately a better final product with improved texture and flavor.

It's important to note that while salt is sometimes added during the initial mixing stage before autolyse, yeast is typically added after this resting period to prevent it from competing with the flour for water absorption.