T here is no one way to make a great Detroit style pizza. Even the original pizzerias in Detroit cannot decide on whose version is the " right way " of doing it. Pizza is so personal that everyone is going to have an opinion, but what matters most is....is it delicious and well cooked? Below you will find a recipe that is similar to the way the old school shops are still making it to this day. Certain things may vary seeing as most of the details at these pizzerias are closely guarded secrets and proprietary information. But with our knowledge of the basic principles of fermentation and what information we do know.....here we go. Using a 10-x14-inch pan this recipe will yield 3 18-ounce/510gram dough balls: 1000g Mid-range protein like Power flour (13% protein) 580g water (58%) 10g fresh yeast (1%) (If using dry yeast opt for 5g of instant yeast) 20g kosher salt (2%) Process: In the bowl of a mixer with the hook attachment add the flour. In a separate bowl, add the water and yeast. Break up the yeast into small pieces by crumbling it in your hand. Turn the mixer on and rain in the water and yeast mixture. Mix on low speed until it forms a shaggy mass. This should take about a minute or two. Increase the speed and let mix for about three minutes. Stop the mixer and peel the dough away from the hook using your hand. Sprinkle the salt on top and towards the center of the dough. Turn the mixer back on slow speed just to ensure the salt does not fly out of the bowl. Increase the speed to medium and let mix for about three minutes. Stop the mixer and touch the dough. You should be looking for if you can still feel any salt that hasn't been incorporated. If you can still feel salt, continue mixing, stopping every 30 seconds to a minute to check. The dough will be done mixing when it is no longer shaggy and no longer sticks to the side of the bowl. It should be smooth in texture and when you do a window pane test it does not break and has formed gluten and elasticity. Remove the dough from the mixing bowl and place it into a container where it can double in size, covered with a lid or damp towel. Let rest for 1 hour at room temperature. If you are familiar with different styles of pizza this may strike you as odd as it is extremely close to what a Neapolitan dough recipe might lookhttp://WWW.UNIVEXCORP.COM http://WWW.UNIVEXCORP.COM