Detroit-style pepperoni personal pan pizza

Pizza dough: add flour, salt, and yeast to a medium-sized bowl and stir all dry ingredients until thoroughly combined.

Measure and add 6 grams of olive oil (1.5 teaspoons) and water, and stir for 2 minutes to ensure that all dough components are combined and there are no dry flour spots. The dough will be very sticky and probably difficult to handle with your hands, so keep using the spoon.

Spray the inside of an 8x4-inch loaf pan with non-stick cooking spray and then add 2 teaspoons or 8 grams of olive oil to the pan and tilt the pan a few times to allow the olive oil to spread out some.

Add the sticky dough on top of the olive oil in the pan and moisten your fingertips with some of the olive oil to prevent sticking. Using your olive-oiled fingertips, press the dough to flatten it and try to get the dough to reach close to all four corners of the pan. Flipping the dough after you've flattened it will help to coat the dough thoroughly with olive oil and make it easier to handle with your fingers. 

Once the dough is flattened and stretching close to the corners of the pan, cover the pan and allow it to rise for 1.5 to 2 hours or until it is really puffy and at least doubled in size.

Near the end of the rise time, preheat your oven to 500 degrees F (260 C).

Toppings: scatter your 1/2 inch cubes of cheese all over the top of the dough. Make special effort to ensure some of the cheese is against the side of the pan and in the corners because that cheese will melt to the pan and become crispy from caramelization. Top the cheese with spoonfuls of pizza sauce and then finally add pepperoni. You should fully cover the pizza top with pepperoni, until it looks like you might have used too many. But don't worry, they will shrink when cooked.

Once topped with toppings, bake the pizza for 18 to 20 minutes. 

Remove from the pan to a cooling rack to cool before serving.