For the dough;
Mix the yeast in the water. Put the flour and salt in a stand mixer with the dough hook attachment and gradually add the liquid. Mix for 3 minutes.
Turn the mixer off and leave the dough to rest for 10 minutes.
Mix for a final 5 minutes. Transfer the dough to an oiled bowl, cover with cling film and leave to proof at room temp for 2 hours.
Oil a traditional Detroit pan and gently pop the dough into the pan. Stretch the dough to the corners, cover with cling film and leave to proof for a further 30 minutes.
For the tomato sauce;
Melt the butter and oil in a saucepan and cook the garlic over a low heat for 3-5 minutes- be careful not to let it colour.
Add the dried herbs, basil sprigs and onion quarters and cook for a further 3-5 minutes.
Add the blitzed tomatoes and leave to blip away for an hour.
Remove and discard the onion and basil and set the sauce to one side until required.
Once the dough has had its final proof, top carefully with 12 pieces of pepperoni. Add the diced cheese, ensuring you get plenty of cheese at the edges of the pan to achieve that dark crispy crust.
Top with the remaining pepperoni and two ‘racing stripes’ of tomato sauce.
Pop the pan into the front third of Roccbox widthways and cook for 4-5 minutes. Rotate and cook for a further 5 minutes.
Allow to rest in the pan for 1-2 minutes before transferring to a cutting board and serving.