Pan Pizza Dough (Detroit or Sicilian Style)

Directions

1. In the bowl of a stand mixer fitted with the paddle attachment, combine water and honey, then whisk until fully dissolved.

2. In a separate bowl, mix both flours and yeast until well combined.

3. Add the flour mixture to the mixing bowl and start mixing on the lowest speed for 2–3 minutes until a shaggy dough forms.

4. Increase to speed 2 and continue mixing for another 3–4 minutes until the dough begins pulling away from the bowl. If the dough climbs up the hook, stop the mixer and use a bowl scraper to push it down, ensuring all ingredients are fully incorporated.

5. Stop the mixer and switch to the dough hook attachment. Add the salt and mix at speed 2 for 2 minutes.

6. Slowly drizzle in the olive oil while continuing to mix on speed 2 for another 2 minutes.

7. Transfer the dough to a lightly oiled work surface, brush the top with a thin layer of oil, cover with plastic wrap, and let rest for 15 minutes.

8. After resting, divide the dough and shape each portion into a tight ball.

9. Lightly oil containers large enough to hold each dough ball, place one dough ball in each container, seal with a lid, and refrigerate for 24 hours.

10. Remove the dough from the refrigerator and press it into the prepared pans.

11. Cover and proof for at least 2 hours or until the dough has nearly doubled in size.

12. Add toppings and bake according to your pizza recipe.