Dough:

• In a large mixing bowl, add the water, yeast, olive oil, and salt.
• Add the flour and then, with a dough hook on an electric mixer, mix for 5 minutes. The dough should be smooth and elastic, and it will be pretty sticky.
• Cover with plastic wrap or a towel and let it proof on the countertop for 4 hours, or until doubled in size.
• After the dough has doubled in size, drizzle 2-3 tablespoons of olive oil on the bottom of your Detroit style pizza pan. It might seem like a lot but it's necessary for a crispy crust!
• Add the dough to the pan and, using your fingertips, press the dough out to the edges. It won't stay out at first, and that's okay.
• Cover and let the dough rest for 30 minutes.
• Repeat the process of pressing the dough out to the edges 2 more times, letting the dough rest 30 minutes in between each session.
• Preheat your Ooni and let it heat up for 15 minutes.
• Once the dough has been pressed towards the edges and is ready, sprinkle it with the cheese, being sure to get the cheese all the way to the edge of the pizza. This is traditional Detroit style!
• Top with pepperoni and jalapeños and then spoon 2-3 strips of pizza sauce along the pizza.
• Add the the preheated Ooni and cook for 12-15 minutes, rotating the pan every 3 minutes to ensure it isn't burning.
• Let it rest for a couple of minutes and then remove it from the pan. Cut into squares. Enjoy!