Pour the yeast into the cup of water, mix it (if the mixture showing no activities of the yeast, throw it and buy new one)

Combine the flour and salt mix it first then pour the yeast mixture with the oil, start mixing until you feel something soft in your palm and just little bit remained flour (if you mixing it for about ±1 minute and look like separating, add more water if the dough feel too fluid add more flour

Let it rest for ±15 min. (Cover it with plastic wrap or if you don't have it, use a bowl to cover the dough)

Pour the dough into your work area with bench scrapper (before you knead, prepare some cup of water and dip your finger just until it cover your finger and not making it wet, it's make less stickier also carefull with it) start kneading it with a fold and slap technique (great for higher hydration)

Knead for about 10-15 min, you can wash your hand halfway before finish so it's easier to knead, if the dough start to feel like ruined you can use the bench scrapper to form it again. Form a window-gluten test, if it tearing before it can scretch until you-can-see-trough-it then knead more

Cover the mixture and let it rest for about 1-2 hour

While waiting the dough, start prepare a pan to cook the sauce, pour the oil set to medium-low heat, add garlic and shallot to sweat for about 2-3 min. Then add the tomato juice with the celery, set to high heat and let it reduce 1/4 cup, season with salt & pepper

Coat your detroit-shape pan with oil until the edges then pour the dough into your try to scretch the dough and try not to tear it (if teared just layered it), let it rest covered for 10 min so it can scretch until the edges

While waiting, preheat your oven at maximum temperature as your oven can do

After resting, pour the tomato sauce and topped with sausages then bake the dough for around 5-10 min. For a 450° F temperature

Let it rest then slice and ready to serve, don't forget to eat it:)