Detroit-style beef on weck pizza with horseradish bechamel

Whisk 600 g bread flour, 4 tablespoons dry yeast and 14 g kosher salt together for about 30 seconds so the salt is evenly spread.

Drizzle in 2 tablespoons olive oil and some water and mix, adding water as necessary; the dough should be gloopy and sloppy.

Pull the wet dough up and plop it down repeatedly by hand to develop gluten.

Put the dough in an oiled bowl and refrigerate, basically all day; the flour absorbs the extra liquid and the dough becomes much less wet.

For the bechamel, melt butter in a pan at about the low end of medium-high and whisk until foamy but not burning; if it browns, start over.

Add the flour and whisk briskly; take off the heat and stir.

Whisk in milk very slowly, one splash at a time, until smooth; strain if lumpy.

Stir horseradish into the bechamel.

Cut half a pound of provolone into rectangles and then cubes; for Detroit-style the cheese is cubed, not shredded.

Generously oil a baking pan and push the cold dough into the corners; if it springs back, cover and wait 15 minutes, or let it warm up out of the fridge first.

Top with caraway seeds, lay thinly sliced roast beef in the middle, and scatter the provolone all over, lining the edges of the pan for a crusty edge.

Glaze the top with the horseradish bechamel in three even lines.

Bake 20 to 25 minutes, until the cheese is crisp and lightly blackened around the edges.

Heat beef broth for an au jus and serve the cut pizza with it for dipping.