Adapted from bread expert Peter Reinhart's new cookbook, Perfect Pan Pizza, this recipe is a take on Detroit's famous deep-dish pie.
Five hours before baking pizza, spread 2 Tbsp olive oil in a 13-by-9-inch baking pan. Place 1 lb refrigerated pizza dough, at room temperature, in center of pan; rub surface with some oil. Use your fingertips to dimple and expand dough in all directions. Cover pan loosely with plastic wrap; let stand 20 minutes. At 20-minute intervals, dimple dough from center toward edges of pan. (By third or fourth dimpling, dough should evenly cover surface of pan.)
Meanwhile, cut 10 ozmozzarella, fontina, Muenster or provolone cheese into 1/4-inch cubes. Sprinkle half of cheese evenly over dough, gently pressing into surface of dough. Cover and let rise 4 hours.
At least 20 minutes before assembling pizza to bake, arrange