Ooni Detroit-Style Pizza

1. Coat pan with light layer of olive oil. Transfer the dough to the pan and press into it with your fingers, creating "dimples" as well as pushing the dough to the corners. Cover and leave to rest for 30 mins. 2. After rest, dimple again using fingers, and push dough towards corners of the pan. Repeat rest stretch until completely covers the base of the pan. 3. Once dough is ready, preheat Ooni to 650°F on the stone. 4. Cover pizza dough with mozzarella and bric cheese, making sure to top it all the way to the edges. 5. Top the pizza with toppings, then add the sauce in two racing stripes (thick lines running parallel to the long sides of the pan). Sprinkle with grated parmesan. 6. Launce into the oven and turn the flame to low. Let the pie cook for 4 to 6 mins, turning occasionally to prevent any side from burning. (If pizza is getting too much color too quickly, turn ghe flames off and let the residual heat cook the pizza for a few mins). 7. Continue cooking until the sides are golden brown and dough has fully risen, for about 10-14 mins. 8. Remove pizza from oven and remove pizza right away from pan. Let it rest on a cooling rack until ready to eat. -https://ooni.com/blogs/recipes/overloaded-pepperoni-detroit-style-pizza