Dough

In a breadmaker:

• To the breadmaker tin, add 355 g very strong bread flour, 1 generous teaspoon sea salt, 1 generous teaspoon sugar, 1 generous teaspoon fast action dried yeast and 250 ml water. Place the tin in the breadmaker, choose the ‘knead’ setting and set the time for 4 minutes.

  After 4 minutes, add 2 tablespoons extra virgin olive oil. Set the machine to ‘knead’ setting once again and set the timer for 15 minutes. When the machine beeps to let you know the dough is ready, wet your hands a little and pull the dough from the tin.

In a food mixer:

• To the food mixer bowl, add 355 g very strong bread flour, 1 generous teaspoon sea salt, 1 generous teaspoon sugar, 1 generous teaspoon fast action dried yeast and 250 ml water. Knead on the slowest setting for 2 minutes until the dough just comes together.

  Slowly add 2 tablespoons extra virgin olive oil and continue to mix, increasing the mixer speed gradually until the dough is kneading properly. Bring the mixer speed up to medium-high and knead for 5-6 minutes – as the mixer kneads the dough, it will appear sticky at first – persevere and with more machine mixing the dough will become smooth. Wet your hands a little and pull the dough from the mixer.

By hand:

• To a large bowl, add 355g very strong bread flour, 1 generous teaspoon sea salt, 1 generous teaspoon caster sugar, 1 generous teaspoon fast action dried yeast and 250ml water. Mix well with a wooden spoon until the dough just comes together. Knead by hand for 1 minute.

  Gradually add 2 tablespoons extra virgin olive oil and continue kneading until the dough absorbs most of the oil. Transfer to a lightly floured work surface and knead the dough well for 10 minutes, adding just a little more flour as necessary.

Resting / Proofing

• Resting / Proofing

  Stretch the prepared dough and form a ball. Transfer the dough to a non-stick bowl. Cover with a clean, damp tea towel and set aside for 30 minutes.

  Scrape the dough from the bowl, stretch and form a ball once again. Cover and rest again for another 30 minutes. Set aside in the fridge overnight.

Prepare The Dough

• Take the dough out of the fridge 2-3 hours before you want to bake your pizza. Add 1 generous tablespoon of extra virgin olive oil to a Detroit style pizza pan and spread all around the pan, including the sides. Add the prepared dough, press lightly for the dough to get a light coating of oil and then flip the dough. Cover and rest for 2 hours to come to room temperature, then begin pressing out the dough using lightly oiled hands. Take your time and let the dough rest if it's being stubborn, then press out again and it will eventually comfortably fill the pan.

Top The Pizza

• Preheat the oven to 240C - if you have a pizza stone, put that in the oven while it's heating. Once the dough has filled the pan, cover it completely with 300g mozzarella cheese. The cheese caramelises beautifully at the sides of the pan in the hot oven and is characteristic of a classic Detroit style pizza. Add 80g pepperoni and finish with 6 tablespoons easy pizza sauce, in 3 stripes across the pizza.

Bake The Pizza

• Slide the pan on to the middle shelf of the oven (on top of a pizza stone, if you have one). Bake the pizza for 6 minutes, then reduce the heat to 220C. Bake for another 6 minutes.

  Remove the pan from the oven and top the pizza with a pinch of dried oregano and black pepper. Leave to stand for 2-3 minutes, then scrape the pizza free from the sides of the pan and carefully transfer to a board or work surface. Slice into squares and serve.