Semolina-enriched pan crust with an airy custard crumb and tall caramelized frico crown
An artisan variation on the Detroit pan crust enriched with finely milled durum semolina. The semolina provides a sunny golden color and an extra-crunchy bottom crust, while a high-hydration dough produces a light, airy, custard-tender interior framed by a tall, caramelized cheese perimeter.
Light-colored metal and Pyrex glass reflect heat away from the bottom. Place your oven rack on the lowest level, preheat a baking steel or stone directly beneath the pan, and add 3–5 minutes to your bake time to crisp the bottom crust.
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 | 0.30% | ||
| Total |
Desired Dough Temperature (DDT) targets 75°F for consistent fermentation. Enter your room temperature to calculate your target water temperature.
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Detroit Tomato Sauce | 1.40 | ||
| Wisconsin Brick Cheese (or 50/50 Monterey Jack & Whole Milk Mozzarella) | 2.50 | ||
| Cup & Char Pepperoni | 0.800 |
Topping amounts are per pizza, scaled to your selected pan size.
NOTE: Always shred cheese from a whole block. Pre-shredded bagged cheese is coated in cellulose starches that inhibit melting and scorch into bitter specks.
Formulated specifically for standard home ovens (maximum 550°F) on preheated baking steel or in a pan.
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.
