We made ours in a food processor, which is way easier than kneading or using a stand mixer. Just combine flour, yeast, and salt in the bowl, pulse to combine, and then slowly pour in your water. Let your food processor run until it forms a ball, which should take 30 seconds, and then let it go another 30 seconds.

Just note, the dough will be super sticky. Pour a little oil over the top of the dough, cover with a piece of plastic wrap, and let the dough cold ferment in the fridge for at least overnight, but ideally for 3 days.

Oil your pizza pan, and then transfer your dough into it. Oil your fingers, and pat/stretch the dough until it fills the entire pan, all the way to the corners. This will likely take 2-3 instances of patting and stretching. When you get it as far as you can, let it rest for 30 minutes, and then repeat. Make sure to stretch from the middle to ensure that the dough has an even thickness.

Place cubed cheese evenly on the dough, being sure to place pieces around the edge. Sprinkle the mozzarella around the cubed cheese, making sure to go all the way to the edges. The cheese will brown against the edge of the pan, creating the pizza's signature cheese "crown".

On top of the cheese in 3 lines, then top with pepperoni. I know this sounds weird, but the sauce goes on top of the cheese on a Detroit-style pizza!

On the bottom rack of your oven, until cheese is starting to brown and the pepperoni is starting to char. Let cool slightly before removing from the pan. Slice and serve drizzled with hot honey and red pepper flakes.