Day 1 - Making the Dough

• Warm the small portion of water to 80°F to 85°F and add it to your stand mixer bowl.
• Add the yeast and whisk for 30 seconds. The yeast should dissolve and bubble – if it doesn’t, the yeast is dead and you need new yeast.
  
• Add the flour and the malt (if you’re using it) to the mixing bowl and start the stand mixer with a dough hook attachment on the lowest speed setting.
  
• Slowly add almost all of the ice water while the mixer continues to spin at the slowest setting for about 1 minute. Reserve about 2 tablespoons of water for the moment.
  
• Stop the mixer, wet your hands and pull the dough off the hook and manually mix any large bits of dough stuck to the bowl into the main dough ball. You may want to use a dough scraper or spatula for this, but I generally just use my fingers.
• If the dough feels dry and isn’t staying together in one ball, rewet your hands and knead the water from your hands into the dough.
• Add the salt to the dough and restart the mixer at the slowest speed for another minute.
• Stop the mixer. Manually reform the dough ball.
• Add 1 teaspoon of oil to the dough and restart the mixer for 2 minutes. You’ll likely stop the mixer a couple of times to make sure the dough ball is actually being mixed and not just “going for a ride” on the dough hook.
• Transfer the dough from the mixing bowl to a clean, unfloured work area. The dough should not be overly dry so it stays together while kneading (otherwise wet your hands and work the moisture into the dough) but it is also not pulling itself apart by sticking to the work surface (in which case you’ll need to dust the dough with a little more flour and work it in).
• Knead by hand for 2-3 minutes until the dough is smooth.
  
• Cover with a damp cloth or tea towel for 1 hour.
• This dough ball will be the right size for a Detroit or American-Sicilian style pizza in a 13" x 9" pan.
• Place the dough ball into the oiled pan and store in the fridge for 24 hours.

Day 2:

Transfer the Dough to your Work Surface: Tony Gemignani's Method

• Remove the pizza from the fridge and let warm in the sealed container at room temperature until ~60°F (about 1 hour)
• Using the cold butter in your fingers, rub it over the entire surface of the cake pan. It will melt as you work it and use your fingers to make sure that it completely covers the bottom and the sides of the pan all the way to the top.
  
• Drizzle 1/2 tablespoon of olive oil into the center of the pan on top of the butter.
  
• Invert the container with the dough and allow the dough to gently fall into the center of the pan. The dough will be a bit sticky, so use a wetted spatula or dough scraper if it does not completely come away by itself.
• Gently flip the dough over so both sides are oiled.

First Stretch

• Gently using the fingers of both hands, press the dough outward (not pulling) to stretch the dough towards the edges of the baking sheet. The dough won’t likely get all the way to the edges this first time. Don’t tear the dough trying to get to the edges, but try to get it about the right shape of the pan.
  
• Let the dough rest uncovered in a warm space away from any draft for 30 minutes. The dough will contract initially but it will also start expanding.

Second Stretch

• Oil your fingers and gently “pillow” (press like you’re playing the piano) the dough to cover the entire pan. Try to preserve the airy texture but also trying to get the dough evenly distributed across the pan. It will still likely not reach the corners completely.
  
• Let the dough rest uncovered again in a warm space, away from any draft for 90 minutes. The dough should rise to the edge of the pan and fill the bottom entirely now. Even if it doesn't, do not stretch or press the dough again.
• Preheat your oven to 500°F, which will take 30 minutes. If you have a pizza stone big enough, you can cook the pizza in the pan on top of the pizza stone, but preheating the oven will take 60 minutes.
• Prepare your toppings.

Cooking Your Pizza

• Place the pizza pan in the oven. If you have a pizza stone, place the pan on the stone. Cook for 7 minutes.
• Remove the pizza pan from the oven and place on top of the stove or on a large wooden cutting board.
• Top the pizza now that it is partially baked.
  
• Sprinkle the cheddar cheese around the outside of the pizza and the other cheese (mozzarella, Wisconsin brick, or muenster) in the center.
  
• Rotate the pan 180° and return it to the oven. Do not place it on the pizza stone. Cook for 7 minutes.
• Remove the pizza from the oven. The cheese will be nicely golden brown already.
  
• Put on the racing stripes of tikka masala.
  
• Add the cream garnish (paneer too, if you are using it).
  
• Rotate the pizza pan 180° and return it to the oven back on the pizza stone. Bake for another 5 minutes and turn off the oven.
• Remove the pan and quickly use a plastic spatula to separate the pizza from the pan.

  Once the spatula can go around the entire pizza, use the spatula to lift and slide it out of the pan onto a large cutting board.
  
• Allow the pizza to rest for about 3-5 minutes before cutting.
• Cut and serve immediately.