1: After the dough has rested and become more pliable, dimple it again using your fingers, continuing to push it towards the corners of the pan.

You might need to repeat this rest-and-dimple step a few times to get the dough to completely cover the base of the pan.

2: Once your dough is ready, preheat the Ooni oven to 650°F (400°C).

Use an infrared thermometer to quickly and accurately check the temperature of the stone.

3: While your oven is coming to temperature, cover the pizza dough with mozzarella, making sure to top it all the way to the edges.

Tip: Placing a generous amount of cheese along the edges of the dough is what will give you the caramelized cheese crown or “frico” that Detroit-style pizzas are known for.

4: Top the pizza with the deli pepperoni, then add the sauce in two racing stripes (thick lines running parallel to the long sides of the pan).

5: Top with the cupping pepperoni and sprinkle with grated Parmesan.

6: Launch into the oven and turn the flame to low.

Let the pie cook for 4 to 6 minutes, turning occasionally to prevent any side from burning.

Tip: If the pizza is getting too much color too quickly, turn the flames off and let the residual heat cook the pizza for a few minutes.

7: Continue cooking until the sides are golden brown and the dough has fully risen, for about 10 - 14 minutes.

Tip: Removing the pizza from the pan quickly will ensure a crunchy bottom.

8: Take the pizza out of the pan with the help of a spatula; let it rest on a cooling rack or serving board until you’re ready to eat.

9: Slice into square pieces, serve and enjoy!

10: We love it dipped in ranch dressing!