Place the flour 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. Fit the mixer with the dough hook and mix on low to medium speed for 5 minutes or until all the ingredients are fully 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. 

Cover the bowl with a damp cloth and leave the dough to proof at room temperature for 2 hours. Next, place the dough into the fridge for a cold proof of around 12 hours. 

Tip: Once your dough is in the fridge, prepare your beans to make cooking and assembly the next day even easier!

Set a large heavy-based casserole dish or pot over medium–low heat. Add the olive oil, followed by the diced onion. Season
with a bit of salt and pepper to taste. 

Cook, stirring regularly, for
10 to 12 minutes or until the onions have softened. Add the garlic, smoked paprika, coriander, rosemary and bay leaves. Cook for a further 2 to 3 minutes, then add the canned tomatoes, water, mustard, sugar, molasses and vinegar. Stir well, then bring to a simmer and cook uncovered over low heat for about 45 minutes.

Add the beans to the tomato mixture and cook for an additional 15 to 20 minutes. Remove from the heat and allow the beans to stand for 10 minutes before tasting; adjust the seasoning if necessary. Allow the beans to cool, then cover and refrigerate until needed.

Generously drizzle the bottom and sides of your baking pan with olive oil. This will help the pizza develop a nice crust and ensure your base is crunchy. 

Remove the dough from the fridge and transfer it to the oiled pan; using the pads of your fingers, gently press the surface of the dough, shaping and pushing the dough into the corners. Cover the dough and leave it to rest at room temperature for about 30 minutes.

Once the dough has relaxed and become more pliable, dimple it with your fingers again, easing it out towards the corners of the pan.

Trickle the top of the dough with 1 tablespoon of olive oil, then use your fingers to massage the oil gently onto the surface of the dough and around the edges of the pan. Scatter half of the cheddar and all of the Parmesan over the dough, making sure you pay particular attention to the edges – this will create the “frico” or cheesy, crusty crown.

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. 

Once the oven is up to temperature, give your beans a good stir. Using a spoon, arrange 4 or 5 shallow lines of beans across the surface of the dough like racing stripes. Sprinkle the cubes of mozzarella between the bean stripes. Finish with the remaining grated cheddar and a generous twist of freshly ground black pepper.

Lower the flame of your oven to a minimum. Place the pan at the front of your oven so it’s not too close to the fire. Using oven gloves, rotate the pan every 2 to 3 minutes so the bottom bakes evenly as it draws heat from the stone. Bake for roughly 18 minutes – the cheese should be bubbling and the edges of the pizza crisp and caramelised. 

Tip: If your toppings are looking a bit toasty before your base is cooked to your liking, you can pop the lid over the tray and take the heat off the top for a while.

Take the pizza out of the oven and use a spatula to ease it out of the pan and onto a plate. Cut, serve and enjoy!

Read more about Detroit-style pizza here!