In a mixing bowl, whisk together 4 cups of bread flour, 2 teaspoons of salt, and 2 teaspoons of instant yeast until well combined.

Gradually add 1 ½ cups of cold water, mixing until a sticky dough forms.

Coat the dough lightly with olive oil, cover the bowl with plastic wrap, and let it sit at room temperature overnight.

Gently deflate the dough and transfer it to a greased Detroit-style pizza pan.

If refrigerating, it can be stored up to a week.

For same-day pizza, allow to rise covered loosely with a towel for 3 to 4 hours until doubled.

Use your fingertips to dimple the risen dough and stretch it to the pan edges.

Let it rise for an additional hour.

Preheat your oven to 500°F (260°C) and parbake the crust for 8 minutes.

Cool the crust upside down on a rack.

Spread sauce on the crust and layer Wisconsin brick cheese.

Lower the oven temperature to 475°F (246°C) and bake for 10 minutes.

Allow the pizza to cool for 5 minutes on a cutting board before slicing.