Detroit Red Top, continued

Ingredientes

1 (22-ounce/625-gram) ball Master Dough Without Starter (page 48)

2 tablespoons (28 grams) unsalted butter, at room temperature

2 tablespoons (28 grams) extra virgin olive oil

TOMATO SAUCE

13 ounces (360 grams/generous. 1½/ cups) ground tomatoes, preferably Tomato Magic or DiNapoli

4.5 ounces (125 grams/1/2 cup) tomato paste, preferably Bontá or Saporito Super Heavy Pizza Sauce

1½ teaspoons (7 grams) extra virgin olive oil

Pinch of fine sea salt

Pinch of dried oregano

7 ounces (200 grams) brick cheese, shredded (2 cups)

7 ounces (200 grams) white Cheddar cheese, preferably Cabot, shredded (2 cups)

Grated Pecorino Romano cheese, for dusting

Dried oregano, for dusting

Garlic Oil (page 29), for drizzling

Instruções

Remove the dough ball from the refrigerator and leave wrapped at roo, temperature until the dough warms to 50°F to 55°F. This should take about 1 hour.

Smear the butter in a 10 by 14-inch seasoned black-steel Detroit pan. Spread the oil over the butter.

Transfer the dough to the pan and flip the dough to coat both sides with the oil. Using your fingertips, push the dough outward into an even layer.

Try to reach the corners, but don't worry if the dough does not fill the pan. Put the pan in a warm spot for 30 minutes, then push the dough again to fill the corners and to degas it.

Let the dough rest for 1 to 1½/2 hours, until it has risen (the timing depenc on the temperature of the room). It will not have doubled. If the dough shrinks away from the edges of the pan, do not press on the dough agai or it may not rise properly.

Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour (see Getting Started, page 29).

To make the sauce, combine all of the ingredients in a saucepan and puree with an immersion blender. Set aside.

Place the pizza pan on the top stone and bake for 6 minutes (the dough will set and be lightly colored). Remove from the oven, sprinkle the brick cheese evenly over the dough, covering to the edges. Stack 13/4 cups (170 grams) of the Cheddar cheese around the edges of the dough; you want it to rise slightly up the sides of the pan. Sprinkle the remaining Cheddar evenly over the top.

Return the pan to the top stone to bake for about 7 minutes. The pizza will be lightly colored and the cheese will be bubbling on the sides.

Rotate the pan 180 degrees and transfer it to the bottom stone. Continu to bake for another 8 to 9 minutes, until the cheese around the edges of the pan is charred. Meanwhile, heat the tomato sauce over medium-lou heat until hot.

Remove the pan from the oven. Use a long metal spa loosen the sides of the pizza, then remove the pizza from the pan and place it on a cutting board.

Cut the pizza into quarters. Ladle 2 vertical racing strip down the length of the pizza and spread it out slightly of the ladle. Finish with a dusting of pecorino and ores of garlic oil.