Take your dough ball out of the fridge and give it 1-2 hours to reach room temperature.

Once it reaches room temperature, take the dough ball and gently hand stretch it on a clean counter until it's relatively flat.

Grease your baking pan with a generous amount of olive oil (or other vegetable oil), including around the edges.

Place your partially stretched pizza dough into the pan and continue to shape it until it reaches the edges of the pan without springing back. If you have trouble with this step, cover the pan with plastic wrap for 10 minutes and try again once the gluten has relaxed.

Poke the dough 3-4 times with a fork and cover it with plastic wrap. Let the dough proof again for about 1 hour.

Place 1-2 ladles full of sauce on the pizza dough and spread right to the edges of the pan. There should be no exposed dough.

Sprinkle 2 pinches of dried oregano on the sauce. Crush it between your fingers to release extra flavor.

Mix a blend of shredded low-moisture mozzarella and white cheddar cheese and spread it all over the pizza, making sure to cover everything right up to the edge of the pan. How much cheese is up to you but generally bar pizza is loaded with cheese until you can't see much of the sauce peaking through.

Bake the pizza in a preheated over at 500F (or whatever the maximum temperature us) for approximately 15 minutes. I bake mine on the bottom rack for an extra crispy bottom, but your oven might be different.

The pizza is ready when the cheese reaches a golden or slightly orange color. There may be some brown bubbles, but it shouldn't be to the point where all the cheese is brown and crusted over completely.

Use a fork or a spatula to unstick the cheese from around the edges and lift up the pizza to check it. It should be a light golden brown color and feel crispy to the touch.

If the bottom is still very pale in color, you can leave it in the oven longer. But if the cheese is done, you can always place the pizza in a hot frying pan for a few minutes to crisp the bottom while not cooking the toppings any further.

Remove the pizza from the pan and let it sit on a cooling rack for 2-3 minutes before cutting. Enjoy!