Add all of your dry ingredients to a large bowl and mix.

Then add your wet ingredients and mix with a spatula until no dry bits are remaining. Should only take a couple minutes to bring together. It will look like a literal paste.

Generously oil your Detroit pan on the bottom and all sides.

Scrape your dough into the pan.

Lightly oil or spray oil on top of the dough. Then use your spatula to evenly spread it out in the pan across the entire bottom surface.

Cover with plastic wrap and leave on the counter for at least 8 hours. The dough will double if not more. If it starts sinking after it rises, it's getting past it's peak and try to bake it ASAP.

Preheat your oven to 500 degrees and hour before you plan to bake.

Bake (par-bake) the dough for 10 minutes or until light browning on the top.

Remove from pan and let rest upside down on a rack for a least 20 minutes.

Once cooled, this is the point where you wrap and save for later. I typically store in the freezer for up to 2 weeks! Then take out about 30 minutes before you plan to make your pizza.

After the pan and par baked dough has cooled, generously butter your pan. You can also use olive oil.

Place your dough back in the pan and start building your pizza.

I like lacing the edges with part skim mozzarella because they crisp up better. Press them into the sides if you want a little height on the fried cheese (aka Frico).

Top with your pizza sauce. I prefer my 'herby' version which is attached as a sub recipe. Traditional Detroit Pizza has sauce on after you bake the pizza. Or on top before you bake the pizza. I just do whatever I want.

I always like sprinkling a layer of grated pecorino on top.

Spread the whole milk mozzarella and white cheddar in the middle.

Bake at 500 degrees for another 8 minutes. Broil for one to crisp up the cheese.

Remove from oven and let sit for five minutes.

I like grating the parmigiana reggiano while the pizza is still hot so it can melt.

Carefully remove from the pan. Slice it and Enjoy!