Remove the chilled dough and set in a warm part of your kitchen 5-6 hours before you plan on baking the pizza.
After an hour, grease your Detroit Style Pizza Pan with olive oil and move the dough into the pan.
Start to dimple and gently spread out the dough. It will likely spring back, so don’t force it. You’ve got time.
Cover the pan.
Once an hour for 3-4 hours, dimple and gently spread the dough to the edges of the pan.
For the last hour, just let the pizza rise in the pan while you prep your ingredients.
30 minutes before baking, preheat your oven to 500°F. Also rearrange the racks in your oven if possible to have one on the bottom and one on the top.
Top your pizza with any sauce or toppings you like. I’m a fan of white sauce, Tillamook mozzarella, and pepperoni.
1 lb 1 lb mozzarella cheese, 1 cup Sauce of choice, 1 pack Pepperoni
Once the oven is heated, place the pizza on the bottom rack for 8 minutes.
Then move the pizza to the top rack for 8 minutes or until the cheese is melted, toasted, and bubbly.
Cool pizza in the pan for a few minutes and then remove it to a cutting board.
I like to cut the pizza with a bench scraper or even kitchen scissors since the dough can be pretty thick.