Crispy-Edge Detroit-Style Cheddar Pan Pizzas

Steps

1. Make the dough: in a large bowl, stir the bread flour, instant yeast and 9 g of the salt. Add the lukewarm water and 15 g of the olive oil and mix until no dry flour remains, a shaggy, sticky dough. This is about 75% hydration and 2% salt.
2. Cover the bowl and let the dough rise at about 75°F (24°C) for 2 hours, giving it one round of stretch-and-folds with wet hands after 30 minutes, until doubled in size and bubbly.
3. While the dough rises, make the sauce: warm 10 g of the olive oil in a small saucepan over medium heat, add the garlic and cook 1 minute until fragrant. Stir in the tomato paste, canned diced tomatoes, oregano and the remaining 2 g of salt, simmer 15 minutes until thick, then blend or mash smooth and let cool.
4. Coat two 8-by-10-inch (or 9-by-9-inch) metal pans with the remaining 30 g of olive oil, half in each pan.
5. Divide the dough in half and place one piece in each pan. Gently press and stretch it toward the corners; if it springs back, rest it 15 minutes and press again.
6. Cover the pans and proof at about 75°F (24°C) for 1 hour, until the dough is puffy, fills the pans and springs back slowly when poked. Near the end of the proof, heat the oven with a rack in the lowest position to 500°F (260°C).
7. Dimple the dough lightly with your fingertips. Scatter the mozzarella and cheddar cubes evenly over each pan, half per pan, pushing plenty right up against the pan edges so they melt down the sides and crisp.
8. Bake on the lowest rack for 13 to 16 minutes, until the cheese is bubbling, the edges are deep brown and lacy, and the crust reads about 200°F (93°C) in the center.
9. Run a thin spatula around the edges, slide the pizzas onto a rack and spoon two or three stripes of the warm tomato sauce down each one, half the sauce per pizza.
10. Cool on the rack for 5 minutes before cutting each pizza into 6 squares.