Result
This dough bakes into three distinct styles, from a crisp thin crust to a fluffy pan pie and a crisp-edged Detroit-style square.
Attachment role
The dough hook develops the gluten structure while keeping the workflow hands-light during the mixing and kneading stage.
Ingredients
- Yield: two 12-inch pizzas, one 9-by-13-inch pan pizza, or one Detroit-style pan pizza
- 4 cups bread flour, 1 1/2 teaspoons instant yeast, 2 teaspoons kosher salt
- 1 1/2 cups water at about 90 F, 2 tablespoons olive oil, 1 teaspoon honey
Mixer workflow
Mix on low speed until the dough comes together, then knead on low to medium-low for 6 to 8 minutes as a starting point, stopping once the dough wraps the hook and clears most of the bowl.
Texture checkpoints
The dough should feel smooth, elastic, and only lightly tacky, and it should stretch without tearing when lifted gently.
Method
- Combine the flour, yeast, and salt in the mixer bowl.
- Add the water, oil, and honey and mix with the dough hook on low speed until a shaggy mass forms.
- Knead until the dough looks smooth, then cover and let it rise until doubled, about 60 to 90 minutes.
- For thin crust, divide in two, rest 15 minutes, stretch thin, and bake on a preheated stone at 500 F.
- For pan pizza, press one half into an oiled 9-inch pan, proof until puffy, then top and bake at 475 F.
- For Detroit style, spread the full batch into a well-oiled 9-by-13-inch pan, proof, top to the edges, and bake at 500 F.
Troubleshooting
- If the dough snaps back, cover it and rest it for 10 minutes before stretching again.
- If the crust bakes pale, extend the preheat and make sure the pan or stone is fully heated.
Substitutions
All-purpose flour works for a softer chew, while a tablespoon of sugar can replace the honey with a similar balance.
Storage
Refrigerate the dough for up to 48 hours after the first rise, or freeze oiled dough balls for up to 1 month.
Related attachments
See the Shop Attachments overview and the Bake collection for more dough-centered prep ideas.