Detroit-Style Pizza

Lightly coat a 13x9-inch baking pan with cooking spray. Drizzle with the olive oil. In a large bowl combine 2¼ cups + 2 Tbsp. of the flour, the salt, and yeast. Stir in the warm water until mixture is moistened (dough will be sticky and soft). Cover bowl loosely with plastic wrap. Let stand at room temperature 2 hours.

Stir remaining ¾ cup flour into dough with a fork. Using a rubber scraper coated with cooking spray, gently spread dough in the prepared baking pan (dough will be sticky). Cover with greased plastic wrap. Let rise at room temperature until puffy (1½ to 2 hours).

Place oven rack at lowest position and preheat oven to 500°F. 

In a 10-inch skillet cook sausage over medium about 10 minutes or until browned. Using a slotted spoon, remove sausage to a paper towel-lined plate. Return pan to medium and add fennel; cook 6 to 7 minutes or until crisp-tender. Add mushrooms; cook 3 to 4 minutes more or until mushrooms and fennel are tender. 

Sprinkle ½ cup each mozzarella and Provolone cheese over dough. Top with sausage and fennel-mushroom mixture. Sprinkle the remaining 1 cup each mozzarella and Provolone evenly over top all the way to the edges. Spoon sauce randomly over top or lengthwise in three strips. Do not spread sauce. (Be careful not to press down on dough when topping so crust doesn't deflate.)

Bake 12 to 15 minutes or until cheese is bubbly and dark brown on edges. Run a knife around edges of pan to loosen. Let stand 10 minutes. Using one or two large spatulas, remove pizza from pan and place on cutting board. Cut into squares.