Detroit-style pepperoni pizza

Stir a packet of yeast and a teaspoon of sugar into warm water; with old yeast, wait about 15 minutes to see it foam.

Add olive oil, salt and bread flour; knead with a dough hook a few minutes to a very smooth, soft, fairly elastic, fairly sticky dough.

Oil a 10 by 14 inch Detroit pan, spreading it with the fingers; stretch the dough in it to a rough rectangle, cover and let rise in the pan an hour to an hour and a half until doubled.

Make a pizza sauce with tomato sauce, dry oregano, chili flakes, fresh garlic and garlic powder; simmer on medium-low at least 15 minutes to hydrate the oregano and garlic.

Dice two parts Monterey Jack and one part mild cheddar into small cubes, which melt more slowly and give the crust a head start; toss together.

With oiled fingertips press out the air and stretch the dough into the corners and about half an inch up the sides.

Lay the pepperoni on the dough, then scatter the cheese cubes evenly, making sure cheese covers every place the dough meets the pan, so the rendered fat fries the edge.

Lay the sauce over in three strips; add a few more pepperoni slices on top.

Bake in the centre of a 500-plus degree oven, or the highest setting, about 15 minutes until golden brown to golden black.

Cool about five minutes, slide out with a spatula and cut into nine rectangles along the sauce strips.