Detroit

Spray a large sheet pan with olive oil spray.

Arrange the frozen dinner rolls in rows on the prepared pan.

Lightly spray the tops of the rolls with more olive oil spray.

Cover the pan with plastic wrap and set aside in a warm place to rise for a few hours, until the rolls have puffed up and merged together.

While the dough rises, prepare the sauce. In a medium saucepan, combine the tomato sauce, tomato paste, a large pinch of salt, crushed oregano, about 2 tablespoons of olive oil, and water.

Bring the sauce to a simmer over medium heat and cook for about 10 minutes. Remove from heat and allow it to cool completely.

Preheat your oven to 425°F (220°C).

Once the dough has risen, remove the plastic wrap. Drizzle the remaining 1 tablespoon of olive oil over the top.

Using your fingers, press down and dimple the dough, spreading it to fill the pan and form one large crust.

Sprinkle the crust with a pinch of salt.

Evenly top the crust with the cubed mozzarella, Monterey Jack, and provolone cheeses.

Sprinkle the chopped pepperoni over the cheese, followed by the mini pepperoni.

Ladle three distinct 'racing stripes' of the cooled tomato sauce over the toppings.

Bake for about 30 minutes, until the crust is golden brown and the cheese is melted and bubbly.

Let the pizza cool for a few minutes before slicing and serving.