Pick your pan pizza (Detroit-style version)

Combine the bread flour, instant yeast and salt; add the slightly warm water and olive oil and stir just to combine. No kneading, no mixer; add a little water if it seems dry.

Scrape the bowl down, press a couple of times and rest 15 minutes.

Bowl fold: work around the bowl picking up, stretching and pressing, then invert and smooth. Rest 15 minutes.

Give a second bowl fold the same way and turn the dough over in the bowl.

Let rise 60 to 90 minutes; two hours is fine.

Spread about a tablespoon of oil in the pan and up the sides.

Let the dough fall gently into the pan to keep its air; do not roll it. Flip it to oil both sides.

Dimple with the fingers in several passes to stretch it out; if it resists, rest it 10 to 20 minutes and come back.

Cover and proof 45 to 60 minutes, or longer, until bubbly and lighter.

Par-bake the crust (no time or temperature stated).

Put shredded mozzarella around the edge first for a fried-cheese edge crust, then sauce, jalapenos and pepperoni.

Bake another 8 minutes or so, until the edge crust is deep and crisp, the cheese melted and the toppings cooked.

Run a sharp knife around the edge at once so the cheese does not stick, and get the pizza out of the pan within the first few minutes for the crispest crust.

Garnish with Parmesan and hot honey.