High-hydration 75% semolina-blend pan pizza with crispy frico crown
An advanced Detroit style pan pizza featuring a 70/30 All-Purpose and Semolina flour blend, 75% high hydration, and an extended cold proof followed by a 6-8 hour pan proof. Yields an exceptionally light, airy, custard-like crumb surrounded by a towering Wisconsin brick cheese frico crown.
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| All Purpose Flour | 70% | ||
| Semolina Flour | 30% | ||
| Water | 75.0% | ||
| Fine Sea Salt | 2.0% | ||
| Diastatic Malt Powder | 1.0% | ||
| IDY | 1.5% | ||
| Total |
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Detroit Tomato Sauce | 1.40 | ||
| Wisconsin Brick Cheese | 2.50 | ||
| Cup & Char Pepperoni | 0.800 |
Topping amounts are per pizza, scaled to your selected pan size.
Bake in lightly oiled Lloyd 10x14 pan directly on 550°F preheated steel for 12 to 15 minutes until frico crown is dark mahogany and bottom is caramelized. De-pan immediately with metal spatula to wire cooling rack.
Flour blending, yeast inoculation, hydration rest & kneading
Ambient bulk rise, portioning, cold proof & room temper
Bench dredge, hand stretch or pan press & topping layering
High-heat baking surface, broiler assist, de-pan & wire rack rest
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
2-hour ambient bulk rest, 18-24h overnight cold proof in fridge. Dimple into oiled 10x14 pan and proof at room temperature for 6 to 8 hours before topping.
