Add the yeast to the warm water along with a spoonful of the flour. Stir until dissolved. Let stand for 5-10 minutes until light foam surfaces and little bubbles are visible.

• Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.

Meanwhile, add the flour, and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms.

Cover with plastic wrap and let rest for 15 minutes which will allow the dough to relax before kneading.

After resting, knead the dough in the bowl for 6-8 minutes.

Cut off a piece of the dough and stretch the dough thin to test for a gluten window.

• 2 hour: Cover the bowl with plastic wrap and let rise on the counter until roughly doubled in size, about 1-2 hours.
• 24 hour (or more): Add the dough to a large container (or keep covered in the bowl) and place it in the fridge. Let the dough cold ferment for up to 4 days. On the day of making pizza, set the dough on the counter at room temp for 1-2 hours in advance of proceeding to step 3.

Drizzle olive oil into a 10x14 Detroit-style pizza pan (or any 9x13 pan) until the bottom is lightly covered. Turn the ball of dough into the pan, grease both sides of it, and lightly flatten the dough out to the edges.

Cover the pan and let the dough proof for about 60-90 minutes, during which the dough will relax to the edges of the pan.

At the end of proofing, the dough should be slightly puffy. Spread the dough out to the edges of the pan with your fingers and pop any really large air bubbles that may leave a thin spot in the dough.

During this time, make your sauce and prepare any toppings you want. Near the end of the proofing time, preheat your oven to 450°F/232°C.

While the dough is proofing, make the pizza sauce.

Add the can of tomatoes, butter, garlic, onion, oregano, red pepper, and a small pinch of salt to a saucepan. Stir to combine. Set heat to medium-low and let it simmer undisturbed for 15 minutes. Stir once and let it cook for another 15 minutes, during which it will reduce and thicken slightly.

Remove the onion chunk (you can use it as a topping), then crush or blend the sauce:

• For a chunkier sauce, lightly crush everything together. For a smoother sauce, blend it up.

Taste the sauce and add salt as needed. Store any extra in the fridge for up to a week.

Once the dough is proofed and spread to the edges of the pan, you can start to layer the toppings.

Sprinkle a little oregano and garlic powder evenly over the bottom of the pie. Add your toppings of choice next and spread the grated low-moisture mozzarella all over the pizza ensuring it touches the edges of the pizza so we get the crispy edges when it bakes.

• Note: Some places put the toppings over the cheese (like crispy pepperoni), so do it how you want it!

Finish the pizza with a couple of spoonfuls of the sauce. I like doing it in 3 to 4 straight lines across the pizza.

To a 450°F/232°C preheated oven, add the pizza pan to the middle rack, uncovered. Bake until the top is starting to brown and the edges are crispy, which should take about 15-20 minutes.

Remove, let the pie cool slightly, then slice. Optionally garnish with additional toppings, then enjoy.