Detroit-Style Pizza

"The Motor City’s pizza is often described as “buttery” but actually contains no butter at all and only a small amount of oil. The crust is particularly light and airy, and the combination of mozzarella and Wisconsin brick cheese (available locally at Bowers Fancy Dairy Products at Eastern Market on Capitol Hill) helps give it that buttery flavor and crunchy caramelized crust. You can use a traditional baking pan or order your very own Detroit-style baking pan online, crafted in heavyweight aluminum to mimic the original auto-parts pans that Detroit pizza makers in the 1940s appropriated from the local auto industry. If you want to add pepperoni, it is traditional to place it on the dough before the cheese; any other toppings go on top of the cheese. Make Ahead: If you want to cold-ferment the dough, it needs to be refrigerated overnight. The dough needs 2 to 3 hours' rising time in the pan before baking. You'll have a little tomato sauce left over; it can be refrigerated for up to 3 days or frozen for up to 6 months. Where to Buy: Diastatic malt powder is available via KingArthurFlour.com...."