Remove the parbaked crust from the pan and let it cool upside down on the rack — this is another tip from Christy Alia, which she learned from her grandfather. Stretch the dough to the corners, cover with cling film and leave to proof for a further 30 minutes.

Using a high-hydration dough made with bread flour gives you pizza with a tender-yet-chewy, extra-crisp crust. I have mixed up the dough on a Wednesday, transferred it to its baking pan, and tucked it in the fridge until Friday!One of our newest obsessions is Detroit-style pizza, a dish born at Buddy's Rendezvous (later to become Buddy's Pizza) in that city more than 70 years ago.

Along with the Coney Island hot dog and the Boston cooler, the traditional Detroit-style is one of Detroit's iconic local foods. From there, transfer the pizza to a cutting board, and do your best not to immediately plant your face in it. Spread it as much as you can without tearing, then cover tightly in plastic and set aside for 30 minutes to allow dough to relax.Finally, to finish off the unique look, three wide stripes of sauce are skimmed across the top of the pizza before being baked to perfection. Former Buddy's employee Louis Tourtois made pizzas at Shield's before founding Loui's Pizza in Hazel Park, Michigan.