• Make the Detroit pizza sauce ahead of time, or you can make it while your dough rises.

Make the Dough

• Mix the dough: In a large bowl, stir together the water, yeast, sugar, and olive oil. Let it sit for 10 minutes to activate the yeast (skip the rest period if you are using instant dry yeast, but do not skip if you are using active dry yeast).
• Add flour and rest: Mix in the flour until just combined—it’s okay if it looks a little lumpy. Cover and let rest for 20–30 minutes.
• Add salt and knead: Sprinkle in the salt, then knead (by hand or mixer) for 3–5 minutes until the dough becomes a little smoother.
• Stretch and ferment: Let the dough rise at room temperature for 1 hour, doing two stretch-and-folds during that time. To do a stretch and fold, slide your hand underneath one side of the dough, gently stretch it upward, then fold it over to the opposite side—repeat on all four sides. Let it rest, covered, for about another hour at room temperature, or if you want to bake it the next day, skip to the next step for cold proofing overnight.
• Optional cold proof: Transfer dough to an airtight container with room to expand and refrigerate overnight.

Stretch the Dough into the Pan

• To Prepare for Baking: About 3 to 4 hours before baking, oil your Detroit-style pan and press the dough into it. Since the dough will resist, press it in three rounds, resting 10 to 15 minutes between each. Keep it covered between pressings.
• Final rise: After the last press, let the dough rise uncovered at room temperature until it’s puffy - this can take about 2 to 3 hours.

Baking the Pizza

• Make sure you have one rack near the bottom of the oven and one rack in the center of the oven and preheat the oven to 500°F during the latter part of the dough rise.
• Bake the dough (without toppings) on the bottom rack of the oven for 6–8 minutes until the bottom is lightly golden (check with a spatula). Reduce the oven temperature to 475°F.
• Spread cheese all the way to the edges of the pan (this creates those crispy, caramelized corners). If the dough has pulled back from the edges, let some cheese fall into those gaps. Add any other toppings you like.
• Reduce oven temperature and bake at 475°F in the center of the oven until the edges are browned and the cheese is bubbling—this can take 10 to 15 minutes total. IMPORTANT: Once cheese melts (check after 5 minutes), loosely tent the pizza with foil to prevent overbrowning while you wait for the cheesy edges to crisp and brown. Keep foil loose or spray with oil to prevent sticking.
• Add sauce after baking: Warm your pizza sauce and spoon it over the top after baking. Racing stripes are optional but highly encouraged! Run a small sharp knife around the edges to loosen the pizza before sliding it onto a cutting board or large flat pizza pan to cut.