Buffalo-style pepperoni pizza

Heat a saucepan over medium-high with a little olive oil; add a can of tomato paste, garlic powder, onion powder, red pepper flakes, dried basil and oregano, salt and a couple spoons of sugar.

Toast the paste mixture a few minutes until it starts to caramelize onto the bottom of the pan.

Stir in a couple cups of cold water, bring to a simmer, whisk smooth, then reduce over medium until thickened but not super thick; cool.

Stretch one batch of the Detroit dough over a very well oiled heavy half sheet pan with oiled fingers, resting it about five minutes whenever it pulls back, usually twice.

Spread the cooled sauce all the way to the edge, then 14 to 16 ounces of low-moisture mozzarella to the edge, then pepperoni in near-full coverage.

Move the pan over a high flame about a minute until the oil sizzles, to start the bottom crust.

Bake in the lower centre of a 500F oven 20 to 25 minutes until the cheese is browned and the pepperoni cups and chars.

Cut on a cutting board with a pizza wheel.