Top 5 Flours for the Best Detroit Style Pizza
What To Know
- A low-absorption flour absorbs less water, resulting in a dough that is easier to handle and less likely to become sticky.
- Gold Medal Bread Flour is a budget-friendly option that still delivers a good balance of protein and absorption for Detroit-style pizza.
- By using bread flour with a high protein content and low absorption, you can create a dough that is easy to work with and produces a delicious, satisfying pizza.
Detroit-style pizza is a unique and flavorful variation on the classic dish, known for its thick, focaccia-like crust with caramelized edges. The key to achieving this signature crust lies in the type of flour used. In this comprehensive guide, we’ll delve into the best flour for Detroit style pizza, exploring its characteristics, benefits, and how to use it to create the perfect pie.
Characteristics of the Best Flour
The ideal flour for Detroit-style pizza should possess the following characteristics:
- High protein content: A protein content of 12-14% provides the necessary gluten development for a strong, chewy crust.
- Bread flour: Bread flour is a high-protein flour specifically designed for making bread and pizza dough. It provides the perfect balance of strength and elasticity.
- Low absorption: A low-absorption flour absorbs less water, resulting in a dough that is easier to handle and less likely to become sticky.
Benefits of Using the Right Flour
Choosing the best flour for Detroit-style pizza offers several benefits:
- Crispy, caramelized crust: The high protein content and low absorption properties of bread flour promote the formation of a crispy, well-browned crust.
- Chewy crumb: The gluten development created by the high protein content results in a chewy, satisfying crumb that complements the crispy crust.
- Excellent handling: A low-absorption flour makes the dough easier to work with, reducing the risk of tearing or sticking.
Top Flour Recommendations
Based on the aforementioned characteristics and benefits, the following flours are highly recommended for Detroit-style pizza:
- King Arthur Bread Flour: This premium flour is known for its consistent high protein content and low absorption, making it an ideal choice for Detroit-style pizza.
- Bob’s Red Mill Bread Flour: Another excellent option, Bob’s Red Mill Bread Flour is also high in protein and low in absorption, providing a reliable performance.
- Gold Medal Bread Flour: Gold Medal Bread Flour is a budget-friendly option that still delivers a good balance of protein and absorption for Detroit-style pizza.
How to Use the Flour
To use the best flour for Detroit-style pizza, follow these steps:
1. Measure and combine: Measure out the flour and combine it with other dry ingredients (such as salt and yeast) in a large bowl.
2. Add water: Gradually add warm water to the dry ingredients while mixing until a dough forms.
3. Knead: Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Proof: Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
5. Shape and bake: Shape the dough into a rectangle and place it in a well-oiled Detroit-style pizza pan. Bake at a high temperature (500-550°F) for 15-20 minutes, or until the crust is golden brown and crispy.
Additional Considerations
- Autolyse: Allowing the flour and water to rest for 20-30 minutes before kneading helps develop gluten and improve dough handling.
- Hydration: The hydration of the dough (the ratio of water to flour) should be around 60-65% for Detroit-style pizza.
- Baking time: The baking time may vary depending on the thickness of the dough and the desired level of crispiness.
“The Perfect Crust” Conclusion
Choosing the best flour for Detroit-style pizza is crucial for achieving the signature crispy, caramelized crust. By using bread flour with a high protein content and low absorption, you can create a dough that is easy to work with and produces a delicious, satisfying pizza. Experiment with the recommended flours and techniques to find the perfect combination for your taste and preferences.
Answers to Your Most Common Questions
Q: Can I use all-purpose flour for Detroit-style pizza?
A: All-purpose flour has a lower protein content than bread flour, which may result in a less chewy and less crispy crust.
Q: How do I know if my dough is properly hydrated?
A: The dough should be firm but not dry, and it should not stick to your hands or the bowl. If it is too dry, add a little more water; if it is too wet, add a little more flour.
Q: Why is my Detroit-style pizza crust not crispy?
A: Make sure you are using the right flour and that the dough is properly hydrated. Also, bake the pizza at a high enough temperature (500-550°F) for the desired amount of time.