Full disclosure: this pizza is not truly authentic Detroit-style pizza. Because that pizza requires a dough fermentation process that can take upwards of three days. So, we’re speeding things up a bit for a delicious and easy weekend dinner that doesn’t suck up all your fun time. You do need time for the crust, so start it in the morning.

I add the tomatoes toward the end of baking and trust me when I say this is the way to go. A few minutes in the oven softens them just enough but not so much that they’re leaking juice everywhere and ruining the rest of your toppings.