1 Prerheat the oven to 500°F (260°C). If you have a baking steel or pizza stone, place it in the oven to heat while you prepare the pizza.

2 Generously oil a 10×14-inch (25×35 cm) Detroit-style rectangular pan with 1 tbsp olive oil 🫒 and sprinkle the cornmeal 🌽 over the bottom to prevent sticking.

3 Stretch the pizza dough to roughly the size of the pan and press it into the oiled pan, making sure it reaches the corners. If dough resists, let it rest 10 minutes and try again 🍞.

4 Drizzle the remaining 1 tbsp olive oil over the dough and gently spread it so the surface is slightly glossy 🫒.

5 Layer the cheeses: first the shredded brick/provolone 🧀 across the entire dough, pushing some cheese to the edges so it caramelizes and creates the signature crispy edge.

6 Scatter the shredded mozzarella and grated Parmesan evenly on top 🧀.

7 Spoon the pizza sauce in three stripes across the top (typical Detroit ‘racing stripes’), leaving cheese visible between them 🍅.

8 Bake in the preheated oven for 12–16 minutes, until the cheese is bubbly and the edges are deeply golden and crispy.

9 While the pizza bakes, combine the chopped fresh dill 🌿, garlic powder 🧄, a pinch of salt and pepper 🧂, and the pickle brine 🥒 in a small bowl to make a tangy drizzle.

10 Remove the pizza from the oven and immediately top with sliced dill pickles, reserving a few crunchy slices for garnish 🥒. Drizzle a couple of tablespoons of the pickle-brine mixture over the hot pizza for brightness.

11 Let the pizza rest 2–3 minutes, then use a spatula to loosen the edges and transfer to a cutting board. Garnish with the reserved pickles and a little extra fresh dill if desired 🌿.

12 Slice into 6–8 squares and serve hot. Enjoy the contrast of the crunchy, cheesy edge with bright dill-pickle tang!