Detroit-Style Dough: Add the flour, yeast, and salt to a stand mixer and combine on the stir setting. With the stand mixer on medium-low (speed 4) add the warm water and let mix for 7 minutes. Stop the mixer and let the dough rest for 10 minutes (exactly) before proceeding. Turn the mixer back on to medium-low (speed 4) and continue to mix the dough for an additional 10 minutes. While the dough mixes, grab a large bowl, spray with cooking spray and set aside. When the dough is mixed, use a dough scraper to aid in dumping the dough into the oiled bowl. Cover with plastic wrap (spray with cooking spray so it doesn't stick) and set aside in a warm place for at least 2 hours.

Shape the dough: When the dough has doubled in size, drizzle the olive oil in a 9x13 inch pan and using a brush or your fingers, cover the bottom and sides with the oil evenly. Dump the dough directly into the baking dish (it's super sticky.) Grab a tablespoon of bread flour between your fingers and use it to spread the dough so it doesn't stick to your fingers. Spread the dough as much as you can without tearing it. If the dough doesn't reach the edges, let it relax (covered with plastic wrap) for another 30-40 minutes before trying to spread it again to the edges. Depending on how much you needed to stretch it the second time, you may want to let it rest for 10-15 minutes again (that's if you stretched it a whole lot the second time too.)

Bake: Position a rack in the center of the oven and preheat the oven to 550ºF (or as high as your oven will go.) Sprinkle the dough with dried oregano followed by your favorite toppings. Next top with cheese and finally drizzle the sauce in three straight lines. Bake the pizza uncovered for 12-16 minutes or until the crust is golden-brown and crispy. Let cool for a minute or two before using a sharp knife to loosen the pizza. Place the pizza carefully on a cutting board and slice into 12 pieces. Serve immediately!