Detroit Style Pizza Dough (thick boi style)

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Amount for 1 dough (for 8"x10" pan)

• 264g of 00 flour
• 198g water
• 2.6g Diastatic Malt Powder
• 5.2g Salt
• 1.32g dry yeast

Steps:

1. Add the water into a large mixing bowl followed by the dry yeast. If you're using old yeast that has been sitting in your cupboard for a while, let it bloom in the water for 10 minutes before you continue. If no foaming or bubbling after 10 minutes your yeast is likely dead and you'll need to get new yeast. 
2. Add flour and malt powder to the yeasty water mixture. 
3. Mix until it all comes together, then add the salt. Mix again.
4. Once mixed, cover and let sit for at least 10 minutes. 
5. The dough will be incredibly sticky at this point so oiling your hands can help with handling. Transfer the dough to the centre of your 8"x10" pan and cover again. Let sit overnight at room temperature. 
6. The next day your dough should have filled out the pan and be touching on all sides. It is now ready to bake.
7. Put a light amount of cheese on top of the pizza and bake at the highest temperature for 7-8 minutes. 
8. Remove the pizza from the oven and add more chesee around the edges for caramelisation. 
9. Put the pizza back in the oven for another 4-5 minutes.
10. Remove the pizza from the tray as soon as it is done and then sit on a wire rack to cool for a couple of minutes before slicing.