Detroit-style Pizza - butt.erhand

Dough: In a stand mixer with a dough hook, combine all the dough ingredients and let the mixer go for 5-7 minutes until the dough is smooth and forms into a ball. If the dough is too sticky, add in extra flour or too dry add a bit of water. You could also do this by hand with a wooden spoon then tip out onto a clean surface and knead until smooth.
Transfer the dough into an oiled bowl, cover and leave to proof for 30 minutes.
Once proofed, transfer the dough ball into a generously oiled baking tray and start stretching out the dough into the corners. The dough will pull back so you can dimple it with your fingers while stretching it out. Cover with a towel and continue to let it proof once more for 1 hour.
Garlic butter: Melt your butter and combine it with garlic, parsley, salt and pepper.
Once the dough is ready, pour the garlic butter onto the dough evenly. Then spread on the passata tomato puree and top generously with mozzarella cheese (make sure to put cheese onto the sides and corners for that classic Detroit-style pizza look). Top with salami.
Bake for 15-18 minutes or until the cheese is golden brown and the base is crispy and golden. Top with stracciatella cheese, hot honey and chilli flakes. Slice to serve