Pizza bagels from scratch

Pulse 475 grams all purpose flour, 10 grams sugar and 12 grams salt in a food processor to combine.

Dissolve 6 grams instant yeast into 265 grams of 90F beer.

With the processor running pour in the yeasted beer and spin 20 to 30 seconds until the dough comes together into a single clod.

Turn out onto a cutting board and knead by hand three minutes, pushing and pulling, until the dough stands up to a firm tug without tearing.

Cover and ferment 20 minutes, until it has gassed up by about 20 percent.

Divide into 24 chunks of roughly 30 grams.

Degas each piece, roll it over itself two or three times into a cigar, roll it longer, wrap it around a pointer finger and squeeze the seam shut, then roll the ring on the surface to seal it.

Cover with a sheet tray and proof while the oven heats to 475F and a big pot of water comes to the boil, about 15 minutes; they should grow 15 to 20 percent only.

Whisk a long drizzle of molasses into the boiling water.

Boil six bagels at a time, 30 seconds a side, no longer than a minute in total; work through four batches.

Spread 12 boiled bagels to each of two parchment-lined sheet trays.

Bake at 475F for 13 to 16 minutes.

For the sauce heat olive oil in a saucier, add half a small-diced red onion, three minced garlic cloves and a strong pinch of salt and fry five minutes until sweated soft.

Season a 28 ounce can of crushed tomatoes with 7 grams salt, 10 grams sugar, a pinch of chili flakes, 1 gram oregano, 1 gram basil and 50 grams tomato paste.

Blend with an immersion blender until the herbs are broken down, then simmer over medium low 15 to 20 minutes to reduce until the sauce holds up to a spatula.

Cut six bagels in half, keeping the tops as flat as possible so the cheese cannot slide off.

Spread about two teaspoons of sauce thickly on each half, then full fat mozzarella, then 10 to 12 cubes of pepperoni, then a generous dose of grated Parmesan.

Bake at 500F for eight to ten minutes.