Preheat your oven to 475 degrees, let it preheat for about an hour.

Generously oil your pizza pan. If you don't have a dedicated Detroit-style pizza pan, a tall-sided 9x13 or 10x14-inch pan will work for this pan pizza.

Place your dough ball in the pan and turn to coat it in the oil. press it down to flatten the dough into the pan, then cover it and let it sit for about 20 minutes. Repeat this pressing of the dough to stretch it to fit the pan, cover and let it sit another 20 minutes.

Meanwhile, sauté the sliced onion in over medium heat with a tablespoon of olive oil. Cook the onion slices, while stirring occasionally, just until the slices go translucent. Remove from heat and set aside.

Stretch the dough to reach the edges of the pan, then top the dough with meatballs, reserving the sauce for the top.

Then top with the onions.

Cover the entire pizza with the two cheeses.

Top the pizza with dollops of tomato sauce.

Bake the pizza on the center rack for about 15-20 minutes. Until the pizza is puffed up in the pan a bit, the cheese in the center is melted, and the cheese along the edges is brown, verging on burnt.

Use a fish turner or other rigid spatula to loosen the pizza from the sides of the pan and slide the spatula under the pizza and slide the whole pizza out of the pan onto a cutting board. Sprinkle with chopped fresh parsley if you like, for a little color and slice into squares.