Detroit Style Help

I tried making Detroit style pizza for the first time yesterday and had serious issues. No rise in the pan proof and no rise in the oven. The dough was dense. I think the issue was that it was still a little cold when it went in the oven, does that sound right? It had been out for like 4 hours so I didn’t want to wait any longer

I’ve previously made New York style pizza plenty of times and it’s come out great. See third photo for one of my New York style white pizzas.

Anyway I really thought this would be a thick fluffy pizza and fill the pans I bought specifically for it. Lol. Please help I’m really devastated about this.

Here’s the recipe I used. It’s an adaptation of my New York style recipe with higher hydration and less bulk ferment time.

Dough Formula (Total ~1440 g)

• Bread flour: 790 g

• Water (72–73%): 570 g

• Salt (iodized OK, 3%): 24 g

• Sugar (2%): 16 g

• Olive oil (3%): 24 g

• Active dry yeast: 2.8 g

Mixing (Straight Dough)

1 Combine flour, yeast, salt, and sugar.

2 Combine water and olive oil.

3 Add wet to dry; mix just until no dry flour remains.

4 Rest 10–15 minutes.

5 Mix gently 20–30 seconds until cohesive but loose.

Fermentation

1 Bulk ferment 2–2½ hours at room temp (60–70% rise).

2 One gentle fold halfway through bulk.

3 Divide into two ~720 g portions; lightly fold once to contain.

4 Cold ferment 24–72 hours in oiled containers or zip bags.

5 Warm at room temp 2–3 hours before baking.

Pan Prep (Oil Only)

1 Per pan: use 2 tbsp frying olive oil.

2 Coat bottom thoroughly.

3 Brush or wipe oil fully up the side walls.

4 Pan should be evenly coated with no deep puddles.

Final Proof & Bake

1 Place dough in pan center; press outward gently.

2 Rest 10 minutes if dough resists.

3 Final proof uncovered 30–45 minutes.

4 Bake at 500°F on lower rack 15–18 minutes, rotating once.

5 Optional: depan and finish on rack 1–2 minutes.