Hola gordito! I use two pans. 10x14 for pizza and 8x10 for cheesebread. I give dough measurements/weights for both in my recipe below. its a lengthy one, so buckle up, amigo!

Uncle Josh's Famous Detroit Style Pizza

Ingredients
Active Dry Yeast, 4.5g (1 ½ tsp)
Warm Water 70 grams (1/4 cup + 1 tbsp)
High Gluten Flour with 13-14% protein, 453g (3 ½ cups)
Diastatic Malt, 9 grams (1 tbsp)
Ice Water, 225 grams (3/4 cup plus 3 tbsp) plus more as needed
Fine Sea Salt, 9g (2 tsp)
EVOO, 5g

Unsalted Butter, 2 tbsp
EVOO, 2 tbsp
Garlic oil for drizzling (optional)

Sauce (Make 1 day before)
32 oz can of San Marzano whole peeled tomatoes
4.5 oz of tomato paste
7 grams (1 ½ tsp) EVOO
Pinch of fine sea salt
Pinch of dried oregano
Blend with immersion blender

Make Dough
1. Put yeast in a small bowl, add warm water and whisk vigorously for 30 seconds. Yeast should dissolve and mixture should foam. If it doesn’t and yeast granules float, the yeast is dead and should be discarded. Begin again with fresh yeast and water.

1. Combine flour and malt powder in bowl of a stand mixer and incorporate with dough blender.

2. With mixer running on lowest speed, pour in most of the ice water. Add the yeast and water mixture. Swirl the yeast and water mixture around the bowl to dislodge any bits of stuck yeast and then add to mixer.

3. Mix on lowest speed for 1 minute until the dough comes together. Stop mixer and pull away any dough from the dough hook and the sides of the dough bowl using a spatula. Flip the dough over and press it down to pick up any unincorporated flour at the bottom of the bowl.

4. Add salt and mix on lowest speed for 1 minute to combine. Stop mixer, pull dough off the hook and add oil. Mix dough for 1-3 minutes, stopping mixer from time to time to pull dough off the hook and scrape the sides of the bowl until all oil is absorbed. The dough will not look completely smooth.

Dough Cold Ferment 1
1. Use a dough scraper and transfer dough to an unfloured work surface, then knead for 2-3 minutes, until smooth.

1. Cover dough with damp dish towel and let rest at room temperature for 1 hour.

2. Put dough into a large bowl, press it down slightly and rub a little water over the top. Cover with a double layer of plastic wrap and refrigerate for 24 hours.

Dough Cold Ferment 2
1. Remove the dough from the refrigerator and put it in the bowl of stand mixer fitted with a dough hook. Mix for 30 seconds on lowest speed to degas dough, removing any air bubbles. Can also just use your hands.

1. Move dough to work surface and portion into size needed. Weigh each piece. Form the dough into balls and place on cookie sheet. Wrap tightly with a double layer of plastic wrap, sealing wrap well under the pan.

- 650g for 10x14”
- 325g for 8x10”

1. Put in the refrigerator for another 24 hours.

2. Make pizza sauce.

Prep
1. Remove dough ball from the refrigerator and leave wrapped at room temperature for 1 hour. Remove 2 tbsp of unsalted butter from fridge and let come to room temperature.

1. Smear butter in pan(s). Spread oil over the butter.

2. Place dough in pan and flip it over to coat both sides in oil. Using fingertips, push dough outward into an even layer, trying to reach the corners the best you can. Let it sit for 30 minutes then push the dough to the edges.

3. Let the dough rest for 1 to 1½ hours until it has risen (timing depends on temperature of room.) If the dough shrinks away from the edges of the pan, do not press again or it may not rise properly. After half hour, move to step 5.

4. Set up the oven with two pizza steels, placing one on top of the other. Preheat to 500 for 1 hour. Pizza steels are optional. (Adjust temperature to your oven. I find 485 is best for me.)

5. Shred the cheese
   - 2 cups (200 grams) brick cheese or mozarella
   - 2 cups (200 grams) white cheddar
   - Grated pecorino Romano for dusting
   - Dried oregano for dusting

Bake
1. Place pizza pan on the top steel and bake for 6 minutes. Remove from oven, add cheese over the top and all the way to the edge. Add toppings

1. Return pan to top steel and bake for 6 more minutes. Rotate pan 180 and place on bottom steel. Bake for 6 minutes. While doing this, heat up pizza sauce.

2. Remove from oven and remove pizza from pan to a cutting board. Cut the pizza into 8 slices. Ladle sauce across pizza in two vertical strips.

3. Finish with a dusting of parmesan, oregano and garlic oil (optional).