The D has kept its signature-style of pizza a regional secret for long enough. With its thick focaccia-like crust and caramelized cheesy edges, Detroit-style pizza (DSP) has become a national trend, even inspiring regional takes on this Motor City classic. The deep dish pie takes its shape from the blue steel automotive drip pan in which the original pizza was developed. This recipe, created with a standard metal rectangular baking pan, produces a pizza that pays proper homage to DSP with its toppings and cheese below the “racing stripes” of tomato sauce. If you can find Wisconsin brick cheese, use it in place of the mozzarella and jack cheese. Regardless of which cheese you use, spread it to the pan's edges to ensure its transformation into a delectably crispy border. If you want to make the crust in advance, after step 8, cover and refrigerate up to 24 hours. Then allow the dough to proof for a little longer--about 45 minutes total, until doubled in size.