Detroit Style Pizza with Crispy Cheese Edges

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I’m making a proper Detroit-style pepperoni pizza in the traditional rectangular tray. The dough is soft and highly hydrated; the pepperoni goes underneath the cheese, and the cheese is pushed right against the sides to create that characteristic caramelised crust.
Spoon the tomato sauce over the top in racing stripes, then bake until bubbling, golden, and crisp. You don’t need a specialist pizza oven—just a suitable rectangular pan and a regular oven.
The result is somewhere between pizza and focaccia: crisp underneath, soft and airy through the centre, with those deeply browned cheese corners everyone wants.

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