Detroit-style pizza in an outdoor pizza oven

In a two-quart container on the scale, mix the bread flour, salt and instant yeast until homogeneous.

Add the lukewarm water and 24 g olive oil and stir with a wooden spoon just to combine; scrape down and cover.

After 15 minutes, give a bowl fold, stretching and pressing to the center around the dough; cover.

After another 15 minutes, fold again (the dough now windowpanes), turn it over and cover.

Rise 60 to 90 minutes until puffy and slightly domed but not doubled.

Rub 24 g olive oil into a 9 by 9 dark anodized pan, coax the dough in, flip it oiled side up, and stretch the corners past the pan so it settles about 90% into the corners; rest 30 minutes first if it resists.

Cover and rise 90 to 120 minutes until it puffs and fills the pan; meanwhile shred cheese, make the sauce and heat the oven.

Par-bake untopped about two minutes, rotate, and continue to about four minutes with the oven turned off, until set and golden in spots.

Push the edge up, build a wall of low-moisture mozzarella around the outside, sprinkle more over the middle, and add lines of sauce.

Return to the oven's low zone (five to six hundred, 650 degrees for pans), rotating and checking every 30 seconds or so; finish with a burst of heat for the top.

Run a paring knife around the edge, slide a fish spatula under and lift the pizza out; cool briefly, cut, and finish with parm or another hard cheese.