Enjoy pizza at home with chef Sean Coyle of the Goat’s Beard.

Detroit Style Pizza


38 degree water

  • 798g Cold water (3192g)
  • 7g yeast (always refrigerated) (28g)
  • 13 white sugar (52g)
  • 1135g flour (4540g)
  • 42 olive oil (½ evoo, ½ canola) (168g)
  • 25g Kosher Salt (100g)


~ Mix water, sugar, ½ of oil with dough hook on lowest setting for 30 seconds

  • Add flour and yeast and mix … then a minutes later, add salt and rest of oil
  • Mix for 2 minutes on higher speed
  • Pull dough when ready and work/kneed for 3 minutes
  • Cover and let sit for 10 minutes
  • Work it for 2 minutes then cover and let sit for 5 minutes
  • Work it for a minute then cover for 5 and then see where it stands

If its good to go (you can tell when there’s a kind of sheen on the dough),

~ Portion dough into 4-17.25 oz balls

~ Form into dough ball using the right touches and place in the center of our pans, oiled and saraned and then covered to rest for 24-48 hours

~ After 24 – 48 hours, check your dough and then press it to get to the pan’s edges

  • Once it gets close to the edges, oil your hands and press from the center to the sides always making sure there is plenty of oil on the sheet
  • Oregano and place in an oven for 11 minutes at 480 F
  • Pull, let cool and wrap


Red Pizza Sauce (yield 10 Q):


  • 1 #10 Can 6:1 peeled tomatoes
  • 1 #10 Can: pizza Sauce
  • 1 #10 Can: water
  • 5 tablespoons garlic powder, salt, dried oregano and dried basil
  • 2 tsp sugar
  • 4oz extra virgin olive oil
  • 1 bunch chopped basil

Add all ingredients to a crock pot and cook for 4 hours on low


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