Detroit-style Pizza with Salami & Giorgio's Burrata

Ingredients

• 7g active dried yeast
• 420g (3 ½ cups) all-purpose plain flour
• 480ml (2 cups) warm water
• 1 ½ tsp caster sugar
• 1 tsp fine salt
• 1 tbsp butter (for greasing the pan)
• 4 tbsp Extra virgin olive oil + 2 tbsp for drizzling
• 280g Passata
• 150g Hot Salami (sliced)
• 2 x 90g Giorgio's Burrata
• 50g Parmigiano Reggiano or similar
• 2 tbsp Chilli Oil (or to taste)