Detroit-Style Crispy Pan Sourdough Pizza with Cashew Mozzarella
A cloud-light, 78%-hydration sourdough pan crust baked in a dark anodized 10x14-inch Detroit steel pan with cubed plant-based mozzarella and cheddar pressed all the way against the metal walls for a caramelized, lacy "frico" cheese crown and warm garlic-oregano marinara racing stripes.