NO KNEAD DETROIT STYLE PIZZA DOUGH

1. In a large bowl, combine the yeast, sugar, salt, and bread flour. Add the olive oil and water, and mix until a shaggy dough forms. Cover the bowl with a lid or plastic wrap and leave to stand for 5 minutes. 
2. Perform a set of stretch and folds on the dough. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself. Rotate the bowl 90° and repeat the process. Repeat this two more times until you have gone around the bowl, then do two more sets of stretch and folds around the bowl (a total of 16 stretch and folds). Cover the bowl with the tea towel and leave to sit for 2 minutes. 
3. Repeat the stretch and folding and resting process two more times, for a total of three sets of stretch and folds, each two minutes apart. The dough will start to strengthen as you do the turns.
4. Turn the dough out onto a work surface and shape into a ball. Place into an oiled bowl and turn the dough over in the bowl to coat. Cover the bowl with plastic wrap or a lid (to make sure it doesn't dry out), then place in the fridge overnight, a minimum of 12 hours but up to 2 days.

ASSEMBLY

1. Cut half the cheese you are using into small cubes. Grate the rest and place in a covered container in the fridge.
2. About five hours before you want to serve your garlic bread, generously drizzle a 9"x13" (23cmx33cm) non stick baking pan with olive oil.  Turn the risen dough out into the pan and turn it to fully coat it in the oil. Shape into a rough rectangle shape by pressing it down with your oiled fingers and tucking edges and corners in if needed. Cover and leave to sit for 10 minutes to relax.
3. Gently spread the dough toward the edges of the pan using your oiled fingers. Cover and leave to sit for 15 minutes, then dimple again. Leave for a further 15 minutes and then repeat the dimpling process.
4. Dot the surface of the dough with the cubes of cheese, arranging them so they are evenly spread out.
5. Cover the pan with plastic wrap or a lid. If using plastic wrap stretch it tight so it does not touch the dough. Leave the dough to rise for 3-4 hours, until very puffy and jiggly. The dough will surround the cubes of cheese. If at any point you are worried about the dough rising too fast and you are not ready to bake, you can slow down the rising time by putting the pan of dough into the fridge.
6. About 20 minutes before you are ready to bake, preheat the oven to 425°f / 220°c (conventional, not fan), and arrange a rack in the middle of the oven. 
7. Uncover the pan. drizzle the risen dough with a little olive oil and dimple gently with oiled fingers. If bubbles form just let them be - do not pop them.
8. Bake the bread for 18-20 minutes, until deep golden brown. While the bread is baking, make the garlic butter and have ready alongside the grated cheese. 
9. Place the butter and garlic in a small saucepan. Place over medium low heat.
10. Heat until the butter is melted, and then continue to heat for a further 1-2 minutes, stirring often, to help infuse the butter with the garlic and take the raw bite out of the garlic.
11. Remove from the heat and add a big pinch of flaky sea salt (or kosher salt) and set aside until ready to use.
12. When the bread is baked, remove from the oven and immediately brush with half of the garlic butter. Scatter the grated cheese over the surface of the bread, and return it to the oven for 2-3 minutes until the cheese has fully melted and started to bubble. 
13. Remove the bread from the oven and brush on the rest of the garlic butter. Finish with flaky sea salt. 
14. Transfer from the pan to a wire rack soon after baking to ensure that the bottom of the bread does not go soggy. 
15. Allow to cool slightly before slicing. Best served warm.
16. Store leftovers lightly covered at room temperature. Re-warm before eating if desired.