This is the recipe for Kenji Lopez-Alt's Detroit style pizza dough,
which honestly also makes for a great pseudo focaccia.

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INGREDIENTS:

	- 300g bread flour
	- 1 tsp active dry yeast
	- 1.5 tsp table salt (or 1tbps kosher salt)
		-> yes it's tsp vs tbsp
	- 220g lukewarm water
	- Olive oil as required

METHOD:

	- Mix the dry ingredients
	- Pour in the water
	- Mix
	- If using a stand mixer, mix on low speed til combined
	- Mix on medium speed for ~10 mins
	- This is where I differ from Kenji's method
	- Leave the dough to rise overnight in an olive oil coated bowl
	- Next day -> Spread/Stretch dough into rectangular pan
	- Let rise minimum 2 hours
	- Drench in olive oil + salt to taste
	- Bake at 550F for 12-15 mins but use your judgement here

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