In a medium bowl, combine the water, salt and oil. Add the sourdough starter and mix until the water turns milky in colour. Add the flour and mix until just combined (until you can’t see any dry flour). Cover the dough with a damp kitchen towel and let it rest somewhere warm for 1 hour.

After 1 hour, perform a series of stretch-and-folds on the dough. This will build structure in the dough and establish a "smooth" side and a "seam" side. Dump the bowl on a clean table. Using slightly wet hands, pinch the edge of the dough in the 1 o’clock position between your thumb, index, and middle fingertips down to your second knuckle, then pull the edge a bit (stretch) and fold over the top of the dough (past the centre) and release. Give the bowl about a ¼ turn and repeat. Do this about 10 times until the dough starts to take shape. Flip the dough over so that the seam side is down and the smooth side is up; return the dough to the bowl. Cover and rest for 1 hour. 

Coil fold the dough. With wet hands, gently pull the dough up from the middle underneath the dough, allowing one side of it to unstick from the bowl and fold onto itself. Give the bowl a ¼ turn and repeat. Keep turning and rotating for a total of 4 folds. Repeat the whole process 2 more times until the dough comes together, but before it tears. Cover the bowl with a damp kitchen towel and leave it somewhere warm for 1 hour. Set a timer for 4 hours. Repeat this coil fold process at the end of every hour, and leave the dough covered somewhere warm between sets.

After the last fold, use your dough scraper and a digital scale to divide the dough into 2 equal 450-gram portions. Form each portion into a ball and place each into a separate oiled bowl or dough container. Cover each bowl and put them into the fridge to rest for at least 8 hours (and up to 24). After the cold proof is finished, remove the dough from the fridge and place one ball in the centre of a well-oiled Detroit-style pizza pan. Let it rest, covered, for 45 minutes.

Uncover and dimple the dough with your fingers, shaping and pushing the dough towards the corners of the pan. Resist the urge to stretch the dough with your fingers. Just dimple it by pushing it down and not out. Cover the dough and leave it to rest for another 30 to 45 minutes.

Once the dough has relaxed, warmed up a bit and become more pliable, dimple the dough again using your fingers, pushing it down and towards the corners of the pan. You might need to repeat this rest and dimple step a few times to get the dough to cover the base of the pan completely. When the dough has been pressed into all the corners of the pan and is fully relaxed, cover the pan with a damp towel and allow it to proof on the worktop for 4 to 6 hours, or until it has roughly doubled in size.

Fire up your oven and allow it to preheat for 15 to 20 minutes. Aim for 275 °C (525 °F) on your pizza stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer. Parbake the dough for 5 to 6 minutes until it shows signs of browning. Remove from the oven and let the dough cool in the pan on a wire rack.

Tip: You can cook your pizza immediately after the parbake or store it in the fridge and leave it overnight if you want pizza the next day.

Strain the can of tomatoes through a fine mesh sieve or colander; discard the juices. Purée the tomatoes using a food processor, immersion blender, or food mill. Add the tomatoes and the remaining ingredients to a large bowl and stir until combined. Refrigerate until ready to use.

Tip: If you have leftovers, this sauce freezes well for quick and easy future use. Just place the sauce in sealable freezer-safe bags, remove the air, and lay them flat in the freezer. They’ll be great for up to 6 months. To use, defrost overnight in the fridge or use your microwave. If you find that the sauce has thinned out at all, give it a quick reheat on your hob until warmed through!

If you left your dough in the fridge, remove it. Fire up your oven and allow it to preheat for 15 to 20 minutes. Aim for 275 °C (525 °F) on your pizza stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.

Put half of the cheese into the middle of the dough and push it outward to the edges. You want maximum coverage on the edges and minimum coverage on the top. 

Tip: Placing a generous amount of cheese along the edges of the dough will give you the caramelised cheese crown or “frico” that Detroit-style pizzas are known for.

Ladle about 100 grams of sauce onto the dough, making sure not to get any sauce on the edges of the pan or between the dough and the pan. Distribute half the bacon and half the olives evenly over the dough. 

Bake the pizza for 10 to 12 minutes (depending on your level of doneness).

Tip: While the pizza bakes, use a vegetable peeler to cut twelve ½ inch (1.5 centimetre) wide celery ribbons from the stalks. Set aside for garnishing.

Using oven gloves, remove the pizza from the oven. Remove it from the pan using a pizza spatula. Let the pizza rest on a wire rack for up to 5 minutes, then place it on a cutting board and cut it into 6 slices.

Garnish the pizza with half of the diced pepperoncini, a pinch of celery salt, celery leaves and 6 ribbons (1 per slice), fresh cracked black pepper and a small grating of horseradish if desired. Repeat the steps with the remaining pizza, and cheers from Canada!