turboImma gonna photo document my homemade Detroit style pizza journey
Stage one, after a quick 1.5 min of stirring the dough ingredients to just bring them together
The dough after 4 stretch-and-fold intervals with 5 min wait between each. It’s smooth, shiny, and the gluten has developed nicely
After resting 4 hours is all bubbly and swoll…and smells amazing. I love the smell of yeast doing its thing
The dough goes into the square pan and “dimpled” to spread it out. Then it needs to rest for 20 minutes
While the dough is resting, half the cheese is cut up into 1/4” cubes. Detroit pizza traditionally uses Wisconsin Brick cheese (yes, that’s actually a thing)
Another round of dimpling and the dough almost covers the whole bottom of the pan. 20 minutes to rest and one more dimpling should do it
Last step for the night…One last dimpling and then work half the cheese and some pizza seasoning into the dough. This will rest in the fridge until tomorrow afternoon. The dough should rise up around the cheese
This is a super healthy pizza
Colonel Panic 🌻🇺🇦 
@turbo we’ll be right over!