Step 1

Begin by preparing the Detroit-style dough 2 days before making this pizza. Remove your dough from the fridge and allow to come to room temperature for 3 hours.

Step 2

When ready to bake, carefully add your dough to your oiled Detroit-style pan and press to even out. Allow to sit for 1/2 hour.

Step 3

Meanwhile, add the ricotta and cream cheese to the blender with a little salt. Pulse until well-incorporated. Set aside.

Step 4

Preheat your pizza oven to 700-800 degrees F for about 20 minutes so it gets nice and hot. If using a home oven, preheat it to 550 degrees F.

Step 5

Place the dough in the oven to par-bake for 3-5 minutes, then remove.

Step 6

Top the dough with the mozzarella cheese and return to the oven for 4-5 minutes in a pizza oven (lowering the flame or covering the pizza to avoid burning toppings) or 7 minutes in your home oven.

Step 7

Once crisp and cooked through, remove the pizza. Top with dollops of the cream cheese/ricotta mix, then capers, then folds of lox, followed by the dill and pickled red onion.

Step 8

Serve hot and enjoy!