Outdoor Detroit Pizza with Gozney Oven

Summary by Krater

Martin demonstrates how to make a Detroit-style pizza in an outdoor pizza oven, covering dough mixing, multiple folding stages, layering mozzarella and pizza sauce, parbaking, and the final bake.

From the video

Answers: How do you make Detroit-style pizza in an outdoor pizza oven?

• Detroit-style pizza dough
• Pizza dough folding techniques
• Baking Detroit-style pizza in an outdoor pizza oven
• Cheese wall technique for Detroit pizza

Ingredients

• 2 cups (240 g) bread flour
• 1 teaspoon (6 g) salt
• 1/2 teaspoon instant yeast
• 3/4 cup (170 g) water
• 48 g (divided: 24 g in dough, 24 g in pan) olive oil
• 1 1/3 cups (150 g) whole or part-skim mozzarella
• 1/2 cup (113 g) pizza sauce
• parmesan

What it concludes

• Using bread flour provides a firm, strong, and powered base that helps achieve a high rise and pillowy aspect in the dough.
• Doing bowl folds over multiple intervals of 15 minutes provides organizational steps to support and strengthen the dough's elastic structure.
• Parbaking the dough in the oven for about two minutes without toppings gives the dough a chance to rise before adding cheese and sauce.
• Baking the pizza in the low to medium zone of the oven (around 550°F to 650°F) prevents the crust from burning while allowing the cheese wall to get crispy.