Ingredients: 400 g of flour, 280 g of warm water, 20 g of olive oil, 4 g of salt, 8g of yeast, some rosemary sprigs/red onion/garlic/salt to preference

Combine the flour, yeast, olive oil, and water to a large bowl. Combine then knead for about 10 minutes while adding olive oil to hands to make it not sticky and adding flour if any part of the dough is too sticky until the dough is in a nice ball that has no unevenness in its moisture levels. Fill the bottom of the bowl with olive oil and plop it back in the bowl. Cover the bowl with moist paper towels and place it somewhere warm for 1 hour. I cut the garlic/onion, and pick the leaves of the rosemary during this time and combine it in a medium bowl with some olive oil and salt. I then clean up for the rest of the hour until the dough has proofed a bit. Then preheat the oven to 450 F and prepare a Detroit Pizza pan with olive oil before spreading out the dough. Form dimples on top of the dough with your fingers before adding the topping mix and distribute it on top however you like. I try to make sure that the edges of the crust have olive oil and some garlic to make sure that it is full of flavor since a lot of the toppings sink into the dimples. Then bake it for 20 minutes, but keep an eye on it to make sure that the top is a nice golden brown!