Detroit Style Pizza

In a large mixing bowl, combine bread flour, instant yeast, and kosher salt. Gradually add warm water and olive oil, mixing with a wooden spoon until a shaggy dough forms.
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 2 hours or until doubled in size.
Pour 2 tablespoons of olive oil into a 10x14-inch Detroit-style pizza pan or similar metal pan. Press the dough evenly into the pan, stretching to reach all corners. Cover and let rise for 30 minutes.
Preheat oven to 475°F. Arrange brick cheese cubes evenly over the dough, pushing them slightly into the surface and ensuring coverage all the way to the edges.
Spoon tomato sauce in three parallel stripes over the cheese, then sprinkle with dried oregano and arrange pepperoni slices on top.
Bake for 15-18 minutes until the crust is deep golden brown around the edges and the cheese is bubbly and slightly caramelized.
Remove from oven and immediately run a spatula around the edges to loosen. Transfer the pizza to a cutting board and let rest for 5 minutes before slicing into squares.