Buffalo-style pizza

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

Cook a few minutes until the paste starts to caramelise onto the bottom of the pan.

Stir in a couple cups of cold water, bring to a simmer, and whisk smooth.

Lower to medium and reduce until thickened but still relatively thin; check seasoning, turn off the heat and let cool.

Press and stretch a batch of Detroit pizza dough into a well-oiled heavy half sheet pan with oiled fingers; when it pulls back, let it rest 5 minutes and resume, about twice, until it fills the corners.

Spread the cooled sauce evenly all the way to the edge.

Scatter 14 to 16 ounces of low-moisture mozzarella all the way to the edge, then pepperoni in almost full coverage.

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

Bake in the lower centre of a 500F oven for 20 to 25 minutes, until the cheese is browned and the pepperoni cup and char.

Transfer to a cutting board and slice with a pizza wheel.