Go Back

Naturally Leavened Sourdough Detroit Style Pizza

Yields one 14x10” pizza - 8 slices
Course Main Course
Cuisine American
Keyword Detroit Style Pizza, Pizza
Prep Time 2 hours
Cook Time 16 minutes
Resting/Rising Time 6 hours
Total Time 8 hours 16 minutes
Servings 4 people
Author Candice Zablan


  • 14x10" Detroit Style Pizza Pan
  • KitchenAid Mixer with Dough Hook Optional
  • Bowl
  • Towel
  • Pizza Cutter


Stiffish Starter

  • 22 g ripe 100% hydration starter
  • 42 g bread flour
  • 34 g water


  • 85 g stiffish starter see above
  • 206 g water about 60°F
  • 330 g bread flour
  • 7 g salt
  • 1 Tbsp olive oil for bowl


  • 1 lb 1 lb mozzarella cheese
  • 1 cup Sauce of choice
  • 1 pack Pepperoni or any other toppings


Instructions - Day 1:

  • Make your stiffish starter by mixing your ripe 100% hydration starter, bread flour, and water together in a container. Set aside for about 4 hours or until it’s almost doubled in volume.
    22 g ripe 100% hydration starter, 42 g bread flour, 34 g water
  • When it’s ready, mix 85g of the stiffish starter along with the 206g of water until the starter dissolves.
    85 g stiffish starter, 206 g water
  • Add in the 330g of bread flour and mix until you get a shaggy dough.
    330 g bread flour
  • Sprinkle the 7g of salt over the dough, cover, and leave alone for 30 minutes.
    7 g salt
  • After 30 minutes, knead the dough until you get a soft dough. If you’re using a KitchenAid mixer, follow these instructions:
  • Mix on 2 for 5 minutes
  • Mix on 4 for 3 minutes
  • Once your dough is kneaded, cover and let it rest for 5 minutes and then pull a windowpane test. If it doesn’t pass the test, keep kneading until it does.
  • Prep a bowl by greasing with olive oil then move the dough into the prepared bowl and cover.
    1 Tbsp olive oil
  • Rest the dough for 30 minutes and then perform a coil fold.
  • Let the dough rise on your counter until it’s grown about 1/3 of the way. Depending on the heat in your kitchen, this could happen in 2-3 hours or 5-6 hours. Try to catch it before it doubles since it will continue to rise in the fridge over night.

Instructions - Day 2:

  • Remove the chilled dough and set in a warm part of your kitchen 5-6 hours before you plan on baking the pizza.
  • After an hour, grease your Detroit Style Pizza Pan with olive oil and move the dough into the pan.
  • Start to dimple and gently spread out the dough. It will likely spring back, so don’t force it. You’ve got time.
  • Cover the pan.
  • Once an hour for 3-4 hours, dimple and gently spread the dough to the edges of the pan.
  • For the last hour, just let the pizza rise in the pan while you prep your ingredients.
  • 30 minutes before baking, preheat your oven to 500°F. Also rearrange the racks in your oven if possible to have one on the bottom and one on the top.
  • Top your pizza with any sauce or toppings you like. I’m a fan of white sauce, Tillamook mozzarella, and pepperoni.
    1 lb 1 lb mozzarella cheese, 1 cup Sauce of choice, 1 pack Pepperoni
  • Once the oven is heated, place the pizza on the bottom rack for 8 minutes.
  • Then move the pizza to the top rack for 8 minutes or until the cheese is melted, toasted, and bubbly.
  • Cool pizza in the pan for a few minutes and then remove it to a cutting board.
  • I like to cut the pizza with a bench scraper or even kitchen scissors since the dough can be pretty thick.