Detroit Pizza

Add poolish to 200ml water and mix until fully combined

Add 430g 00 flour and 15g sea salt and mix until combined

Add 30g olive oil

Dump onto the work surface, fold and press until smooth

Cover and rest 15 minutes in the bowl

Oil your hands and the counter and stretch slightly into a circle

Split the dough in 3 and make balls

Cover and rest 3 hours

Spread olive oil all over the pan, put the dough in and oil the top

Spread the dough out without stretching it too much

Top with 1/2in cubes of mozzarella, pecorino, basil and olive oil

Put big dollops of sauce for each slice

Bake at 527°F for 15-20 minutes until the mozzarella is bubbling