Detroit style pan pizza

Set a bowl on a scale and add 200 grams of bread flour, 50 grams of whole wheat flour, 6 grams of salt, 4 grams of yeast and 175 grams of warm water.

Mix by hand a couple of minutes, only until there is no dry flour left; it stays a sticky mass.

Cover with another bowl and rest 15 or 20 minutes while the dough hydrates.

Cut the tomatoes into large chunks and put 800 grams into a saucepan with 15 grams of butter, 15 grams of olive oil, three smashed garlic cloves, a fourth of an onion and a big pinch of salt.

Cook on the lowest heat with a lid on for about 20 minutes.

Stretch and knead the dough in the bowl by hand about five minutes, until it is a tight ball and passes the window pane test.

Let it rise another 30 minutes.

Stir the sauce and take the lid off for the rest of the cook so the excess water evaporates off.

Turn the sauce off, stir in sliced basil, transfer to a deli container and blend with an immersion blender; adjust the seasoning to taste.

Drizzle 15 grams of oil into a Detroit style pizza pan or a baking sheet, add the risen dough and stretch it as far as it goes before it springs back; rest, then stretch it the rest of the way to the pan edges.

Preheat the oven to 450F.

Shred about 175 grams of fresh mozzarella.

Top Detroit red top style: minced Calabrian chilies and a sprinkle of oregano on the dough first, then six ounces of mozzarella all the way to the edge of the pan so it crisps.

Add the sauce in three strips over the top.

Bake about 20 minutes until the crust is crispy and brown on the bottom and the cheese is melty and bubbly.

Slide onto a cooling rack about five minutes, grate a little Parmesan over the top and slice into eight pieces.