RECIPE: Pimento Detroit Style Pizza

Preheat your oven to 500–525°F.
Oil your pan generously with olive oil and place the pizza dough inside. Gently press it outward, allowing it to rest as needed while stretching it to the edges. Cover and let the dough rise for 1–1½ hours, until it is puffy.
Once the dough has risen, spread the mozzarella cheese evenly over the surface, pressing it all the way to the edges and slightly up the sides of the pan to create a crispy cheese crust.
Add small dollops of the pimento cheese across the pizza, distributing them evenly. Sprinkle the chopped cooked bacon and the drained pickled jalapeños over the top so they are well distributed before baking.
Bake the pizza for 7–9 minutes, until the edges are deeply golden and crispy and the cheese is bubbling. Remove it from the oven and immediately drizzle the buttermilk ranch over the hot pizza. Let the pizza cool for a few minutes, then slice and serve.