Detroit with Semolina (the 'Servius')

Mix the bread flour, semola, sugar, salt and yeast, then add the water and oil and bring to a shaggy dough.

Knead to a smooth dough at a finished temperature around 86°F, then bulk and cold-ferment.

Press the dough into a well-oiled 10×10-inch Detroit pan, working it to the corners as it relaxes, and proof until puffy.

Lay brick cheese all the way to the edges, add toppings, and finish with sauce in stripes.