Detroit style pan pizza

Weigh 210 g warm water, add 3 g instant yeast and a spoonful of flour and leave until foam and bubbles surface; no foam means dead yeast.

Combine 300 g bread flour and 6 g salt in a large bowl, pour in the yeast mixture and mix by hand to a cohesive mass with no dry flour.

Cover and rest 15 minutes to relax the dough.

Knead in the bowl six to eight minutes and test for a gluten window by stretching a piece thin.

Cold ferment in a container in the fridge one to four days, or leave on the counter 60 minutes to rise.

For the sauce, put the canned tomatoes, butter, garlic, quarter onion, oregano, red pepper and a tiny pinch of salt in a pan over low heat and leave untouched 30 minutes.

Remove the onion, then crush the tomatoes by hand for a chunky sauce or blend smooth with an immersion blender. Taste and adjust seasoning. Refrigerate.

At least two hours before cooking, drizzle olive oil into the pan, turn the dough ball in it to grease both sides, and flatten it towards the edges.

Cover with plastic wrap and proof about 90 minutes, adjusting the dough to the edges as it relaxes.

Shred the mozzarella and cube the Monterey Jack.

With about 20 minutes of proofing left, preheat a conventional oven to 450F, or the Ooni to max flame.

Crimp the crust up the sides of the pan, sprinkle oregano and garlic powder on the dough, add the Monterey Jack cubes and dust mozzarella over the edges and into the corners.

Slather the tomato sauce over the cheese in stripes.

Bake about six minutes total, rotating the pan once at three minutes. In the Ooni, turn the flame low and place the pan in the cooler far corner so the bottom crisps without burning the cheese.

Slide out onto the counter and cut into eight slices.