Step 1

Feed Starter (Morning): In a jar, mix 10 g sourdough starter, 50 g water, and 50 g bread flour. Cover loosely and let ferment 10-12 hours at room temp. It'll make slightly more starter than needed – just add leftovers to your discard jar!

Step 2

Mix Dough (Evening): In a large bowl, combine 375 g cold water and 100 g active sourdough starter until mostly dissolved. Then, add 500 g bread flour, 10 g sea salt, 2 tbsp dried oregano, and 1 tbsp Italian seasoning. Mix until no dry flour remains. The dough will be wet and shaggy – that's normal! Cover and rest 30 minutes.

Step 3

Stretch and Folds: Complete at least one set of stretch and folds. Wet your hands, grab an edge of the dough, stretch up and fold over the rest of the dough. Rotate bowl 90° and repeat on all four sides. If you have the energy, do another set of stretch and folds 30 minutes later (totally optional).

Step 4

Overnight Fermentation: Cover and leave at room temp overnight (8-12 hours). Don't stress if it looks overproofed in the morning – that's fine!

Step 5

Pan Setup (Morning): Pour 60 g olive oil (¼ cup) into a 9x13 baking dish. Gently pour your dough into the pan without deflating too much. Cover and rest 15 minutes.

Step 6

Shaping: Oil your fingertips and gently press dough toward corners, starting from the center. If it springs back, cover and rest 10 minutes before trying again. Unlike focaccia, no dimpling needed – just get it to the edges!

Step 7

Final Proof: Cover and let proof at room temp for 5-7 hours. It's ready when: it's jiggly when you shake the pan, has doubled in size, shows bubbles throughout, and fills the corners. SCHEDULE TIP: At this point, you can refrigerate until dinnertime!

Step 8

Preheat: About 30 minutes before baking, preheat your oven to 500°F (260°C) with a rack in the middle position.

Step 9

Add Toppings: Sprinkle 10 ounces freshly shredded cheese all the way to the edges (this creates those awesome crispy corners!). Add three 1-inch strips of pizza sauce lengthwise on top of the cheese – Detroit-style traditionally has sauce on top.

Step 10

Bake: Bake at 500°F for 15-20 minutes until the cheese is bubbling and beginning to brown, edges are dark and crispy, internal temp hits 205°F, and bottom crust is golden and crisp (lift a corner with a spatula to check).

Step 11

Serve: Let cool in the pan for 10 minutes so the crust sets up. Carefully lift the pizza out with a spatula onto a cutting board. Cut into 12 squares and enjoy while warm!