1: In a medium bowl, combine the flour, water and yeast.

Using a fork, quickly mix all the ingredients. Store the mixture in a sealed container for 1 hour at room temperature.

2: Place the biga in the fridge for a 20-hour cold proof.

3: Take the biga out of the fridge and put it into the bowl of a stand mixer.

Add the honey and ½ of the water. Run the machine at minimum speed, and after 5 to 7 minutes, gradually add 20 grams of salt. Mix until the water is absorbed. Increase the speed of the mixer to medium and add the olive oil; gradually add the remaining water a little at a time. You’ll know the dough is ready when it is smooth and homogeneous.

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.

4: With lightly oiled hands, move the dough to a table and let it rest for 10 minutes.

Make 2 to 3 folds. Rest another 10 minutes, then make 2 to 3 additional folds. Store the dough in a sealed container or covered with cling film for 2 hours at room temperature.

5: After 2 hours, transfer the dough back to the table.

Using your dough scraper and a digital scale, divide it into four 350-gram balls.

Tip: Lightly grease the inside of the pan, the sides, and the top of the lid with oil before placing the dough inside.

6: Place the first ball into your pizza pan, cover it with the lid, and let it rise for 3 hours at room temperature.

7: Fire up your oven and allow it to preheat for 15 to 20 minutes.

Aim for 175 °C (350 °F) on your pizza stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.

8: Place the capsicums on a baking tray and cook them for 15 to 20 minutes.

Using your oven gloves, remove them from the oven. Once cooled, remove the external peel, stem and seeds and blend the capsicums with the grated cheese.

Tip: You’re aiming for a thick, creamy consistency. If your capsicum cream isn't thick enough, add more Parmigiano Reggiano to the mixture. 

9: Spoon the capsicums cream into a piping bag and store it in the fridge.

10: Increase the oven temperature from 250 to 275 °C.

Use an infrared thermometer to check the temperature in the centre of the pizza stone.

11: Trickle the top of the dough with about 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.

12: Once your oven is up to temperature, place the pan into the oven, uncovered, and bake for 12 to 15 minutes.

Using oven gloves, rotate the pan every 2 to 3 minutes so the bottom bakes evenly as it draws heat from the stone.

13: Remove the pan from the oven.

If needed, increase the heat to 275 °C. While the oven comes to temperature, scatter 100 grams of the provola Silana and 100 grams of the Pecorino Romano over the dough, making sure you pay particular attention to the edges.

Tip: Placing a generous amount of cheese along the edges of the dough will give you the caramelised cheese crown or “frico” that Detroit-style pizzas are known for.

14: Place the pan back into the oven and cook for approximately 5 to 7 minutes.

15: Remove the pan from the oven.

Using a spatula, release the edges of the pizza from the pan. Let it rest for a couple of minutes before removing it – this gives the cheese a chance to firm up a little and prevents collapsing.

16: Take your capsicum cream from the fridge and pipe about 14 “peperoni” circles over the cheese.

Add a few fresh basil leaves and a drizzle of extra virgin olive oil. Slice, serve and enjoy! Repeat the steps for the remaining pizzas.