Ooni Detroit-Style Pizza Dough using Halo Pro

Detroit-style pizza is a rectangular pan pizza with a thick, crisp, chewy crust – where cheese is the first ingredient and the tomato goes on top last. Instead of using a direct method for this recipe, we make this dough with a pre-ferment that will help to make it light and tasty. 

Chef's hat icon Difficulté

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Makes approx 2120 g of Detroit-style dough – 4x525g dough balls

Time icon Temps de préparation

26 hours total 1 hour creating pre-ferment and actual dough 24 hour proving time 1 hour baking time for 4 trays

(15 mins each)
Fuel type icon Temps de cuisson

15 minutes

Par Marco Fuso

Ooni Detroit-Style Pizza Dough using Halo Pro
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Note

  • Dough Hydration: 70%
  • Flour: For best results, use a flour with a high protein content – ideally 12.5% or higher, or one with a W rating of at least 280, with 300+ being ideal for long ferments like biga.
  • Diastatic malt: Diastatic malt contains enzymes that break down starches in flour into simple sugars, providing a food source for yeast during long ferments like biga. This helps maintain an active fermentation, enhancing dough rise and structure. While honey or granulated sugar can be used as an alternative, these will feed yeast by directly supplying sugars, but they lack the enzymatic activity of diastatic malt. As a result, they won't support yeast as effectively in extended ferments or contribute to the dough's overall development in the same way.
  • Dough temperature: Our recommended target temperature for finished dough is typically 21–26ºC (70–79ºF) to promote proper fermentation. The ideal range may vary based on the season and your climate:
  • Cooler months: 23-26ºC / 73-79ºF  
  • Warmer months: 21-23ºC / 70-73ºF
  • Biga storage: As the biga ferments, place it in a covered container that’s not airtight. A loose-fitting lid or plastic wrap with a few small holes will allow gases to escape, preventing pressure buildup and supporting a slow, steady rise.
  • Water temperature: One day 2, use cold water for best results. In the summer, chill your water in the fridge for up to 2 hours before use.  Alternatively, substitute about 25% to 50% water with ice cubes (by weight) to prevent your dough from overheating. 
  • Preparation: Measure all your ingredients ahead of time.
  • Handling: Once the dough is mixed, if it feels sticky to the touch, keep a small bowl of water nearby to lightly wet your hands and stop the dough from sticking to them.
Day 1: Make the pre-ferment/biga
  1. Attach the Spiral Dough Hook & Breaker Bar to your Ooni Halo Pro and switch the mixer on.
  2. Add all of the flour into the Halo Pro stainless steel bowl. If needed, place the bowl on the Ooni Dual Platform Scales to weigh the flour before attaching it to the mixer. 
  3. In a separate bowl or jug, dissolve the yeast into the water. Once mixed, add this to the Halo Pro stainless steel bowl with the flour.
  4. Set Ooni Halo Pro to 20% speed (100 RPM) and mix for 2 minutes 30 seconds. The biga should be very rough in texture, but with no visible raw flour. Mix for an additional 30 seconds, then check again and repeat if needed (but avoid overmixing or adding extra water). 
  5. Once combined, transfer the biga to a clean container and cover it loosely. Let it rest at room temperature for 1 hour, then refrigerate for 20 to 24 hours.
Day 2: Make the dough
  1. Remove the biga from the fridge and let it rest at room temperature for 1 hour. Once rested, cut it into small pieces to make it easier to incorporate during mixing.
  2. Add the biga pieces, 100g water, yeast and malt/sugar/honey to the Halo Pro mixing bowl. Mix for 8 minutes at 15% speed (90 RPM). 
  3. Increase the speed to 20% (100 RPM) and mix for 1 minute.
  4. Gradually add half of the remaining water (approx 45g) and mix for 2 minutes at 20% speed (100 RPM).
  5. Sprinkle in the salt and continue mixing for 1 minute.
  6. Gradually add the remaining water (approx 45g) and mix for 1 minute.
  7. Increase the speed to 45% (180 RPM) and mix for 3 minutes, gradually pouring in the oil.
  8. Turn off the mixer. Wet your hands, remove the dough, and place it on a clean surface. Let it rest for 10 minutes. 
  9. After the rest, stretch and fold the dough, then lightly oil the surface. Cover it with clingfilm, or place it in a suitably sized container, and let it rest for about 20 minutes.
  10. Divide the dough into four equal portions (approx 525g each). Shape into balls and place them into lightly oiled large Detroit-style pizza pans. Cover with the stainless steel lids and allow to prove at room temperature for 90 minutes.
  11. After proving, use your fingertips to gently press and stretch the dough to evenly fill each tray. Cover and let the dough rest for an additional 30 minutes.
  12. Pre-bake the dough in an oven at 280 °C (536 °F) for approximately 6 minutes. Remove from the oven and carefully transfer the base to a cooling rack to rest for 5 minutes. To finish the pizza, return the base to the Ooni Detroit-style Pizza Pan, add your favorite toppings, and bake for an additional 6–8 minutes at 280 °C (536 °F).  Note: Par-baked bases can be frozen and used at a later date.

Marco Fuso

My name is Marco Fuso, an Italian pizza chef with 26 years of experience. Baking runs in my blood – my mother’s side of the family are all bakers, inspiring my passion for the white art of dough-making. I’m proud to have developed this recipe by using the Ooni's Halo Pro Spiral Mixer. Follow me and my art of pizza on Instagram @marco_fuso_pizza.