In a mixing bowl, combine flour, warm water, active dry yeast, sugar, and salt. Mix until cohesive, then knead for about 5 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a cloth, and let rise in a warm spot until doubled in size, about 1 hour.

Generously oil a Detroit-style pizza pan with olive oil and set it aside.

Once the dough has risen, punch it down and transfer it to the oiled pizza pan, stretching it to fit the corners.

Cover the dough and let it rest for an additional 30-45 minutes while preheating your oven to 500°F.

After the second rise, sprinkle brick cheese over the dough and add tomato sauce in stripes.

Bake the pizza in the preheated oven for 15-20 minutes until golden and bubbly.

Let the pizza cool for about 5 minutes before slicing and serving.