Add flour and salt into a bowl, mix.

Add yeast, mix thoroughly.

Add in water a bit at a time and mix until a somewhat shaggy dough forms. Let dough rest for 15 minutes.

In the bowl of a stand mixer with a dough hook attachment, knead the dough on low speed for 2 minutes and bump the speed up one notch and knead for 3 minutes more.

Grease the bowl and add the kneaded dough. Cover lightly and let rise in a warm place until doubled in size (1-2 hours).

Grease a Detroit-Style pizza pan with about 1 1/2 Tablespoons olive oil.

Add dough and dimpling stretch into the pan. Let the dough rest for 15 minutes and stretch once again until the dough reaches the edges of the pan.

Let stretched dough rest for an additional 30 minutes covered.

Preheat the oven to 500 degrees F.

Add shredded cheese to the dough all the way to the edges of the pan. Make sure the cheese touches the pan to allow for a crispy crust.

Add pizza sauce in strips over the cheese. Top with desired toppings, in this case, pepperoni.

Bake for 13-15 minutes, watch it closely. Take out when the crust is bubbling around the edges and the edges are becoming very dark and the toppings are golden brown.

Run a knife around the edges to loosen the pizza crust. Transfer it to a cutting board to cut and serve.