Place the flour and sugar in a large bowl (or the bowl of a stand mixer). In a separate bowl, add the water, followed by the yeast, salt and olive oil. Mix and pour over the flour and sugar mixture. Fit the mixer with the dough hook and mix on low to medium speed for 5 minutes or until all the ingredients are thoroughly combined and you have a smooth, silky dough with good elasticity.

Tip: If you don't have a stand mixer, mix the ingredients with a wooden spoon or your hands, then knead by hand until a smooth dough forms, about 15 minutes. 

Remove the dough and place it in a large, lightly oiled bowl. Cover with a kitchen towel and let rest for 1 hour. After 1 hour, lightly wet your hands and gently pull the dough from the edges over the centre of the dough. Repeat with the remaining corners, then cover and let rest for 1 hour at room temperature. Repeat this process two more times. After the third fold and rest, the dough should be ready for the next step.

Generously drizzle your baking pan's bottom, sides and lid with olive oil. The dough rises as it bakes and may hit the top of the pan, so this ensures that the dough won’t stick to the metal. Place the dough ball on the pan, cover it with the lid and refrigerate it overnight for a cold proof.

Once the cold proof is complete, remove the dough from the refrigerator about 3 hours before you plan to eat. Once the dough reaches room temperature, gently press the dough out into the edges of the pan — this may take multiple tries. If it’s resisting, let it rest for 30 more minutes, then try again.

After the dough has rested and become more pliable, dimple it again using your fingers, pushing it towards the corners of the pan. (You might need to repeat this step a few times to get the dough to completely cover the base of the pan.). 

Once your dough is ready, carefully remove it from the pan and set it aside. The dough will go on top of the tarte Tatin as the final step.

Fire up your oven and allow it to preheat for 15 to 20 minutes. Aim for 350 °C (660 °F) on your pizza stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer. 

While the oven is heating, peel, quarter and remove the core from the apples. Slice each quarter into 2-centimetre-thick slices. Set aside.

When the oven reaches temperature, pour the sugar into a small saucepan and cook over low heat on your hob without stirring for about 2 minutes. When the sugar begins to liquefy, gently stir it with a wooden spatula. Take your time so as not to create lumps that will be hard to melt. Remove it from the hob once it is golden brown and smells of caramel, about 10 minutes. Carefully pour the caramel into your pan, spreading it evenly over the bottom.

If you want a simpler approach, pour the sugar and 45 grams of water into a small saucepan. Stir together until slightly dissolved. Place the saucepan over medium heat on your hob and leave the mixture to dissolve without stirring. Keep your eye on it, as it could burn if unattended. Over the next 10 minutes, the mixture will turn from light in colour to light brown and then golden brown. Once it reaches this final colour, remove it from the heat. Carefully pour the caramel into your pan, spreading it evenly over the bottom.

Evenly spread the apple slices on their sides over the caramel in your pan. 

Cover the apples with the dough, touching up the shape if needed so that it covers all of the apples and reaches the sides and edges of the pan. 

Cover the pan with the lid and place it in the oven. Cook for 9 minutes at 370 °C (700 °F).

Using oven gloves, carefully remove the pan from the oven and take off the lid. Remove the tarte Tatin pizza from the pan by turning the pan upside down or with the help of a metal spatula. 

Let the tarte Tatin rest on a cooling rack for 3 minutes. Dust with an extra sprinkling of cinnamon, then slice, serve and enjoy!

Read more about Detroit-style pizza here