Cheater Detroit-Style Pizza — Brooke’s Real Version

1. Oil the pan: Pour about ¼ cup olive oil into your sheet pan and tilt it around so every corner is glossy and ready.
2. Drop the dough straight into the oil: No rolling — she’s not that girl today.
3. Push it into the corners: Use fingertips, knuckles, karate chops, emotional support — whatever works. It may take a little time to get it fully stretched (mine took about 15 minutes), so just stretch → rest → stretch again until it finally stays put.
4. Lightly oil the top: Just a quick spritz or brush so the dough doesn’t dry out.
5. Season the crust: Hit the top with Kinder’s Buttery Garlic & Herb and Zarlengo’s Italian Seasoning so the crust tastes like garlic bread with an attitude.
6. Spread a thin layer of sauce: Just enough to kiss the dough — not enough to get messy or hideous. This keeps it flavorful without ruining the aesthetic.
7. Cheese goes on next — all the way to the edges: This is how you get those caramelized, crunchy corners that make you feel like a food genius.
8. Add your toppings: Pepperoni, jalapeños, canned mushrooms, more Zarlengo’s if you’re wild.
9. Bake at 500°F until the edges look toasted and the cheese is bubbling — usually 12–18 minutes depending on your oven’s mood swing.
10. Let it rest 3–5 minutes, then slice. Serve extra sauce on the side for dipping, because yes, we’re saucy but we’re not unhinged.