Vodka Detroit Pizza by Dansfoodforthought

Ingredients

• 839g bread flour
• 1g active dry yeast
• 621g water
• 25g salt
• 50g olive oil
• 1 brown onion, finely diced
• 1 clove garlic, minced
• 2 tbsp tomato paste
• 1 shot vodka
• 175ml thickened cream
• 600g passata
• 1 stem fresh basil
• 0.5 tsp chili flakes
• 2 tbsp unsalted butter
• 2 tbsp olive oil (for sauce)
• 1/2 tsp salt (for sauce)
• 150g pepperoni slices
• 200g low-moisture mozzarella
• 200g cheddar cheese
• 2 tbsp parmigiano reggiano, grated

Instructions

1. Combine flour, yeast, and salt in a bowl. Add water and olive oil, mixing until a rough dough forms.
2. Knead by hand or with a dough hook for 5 to 7 minutes until smooth and slightly tacky.
3. Cover tightly and refrigerate for 72 hours at 5°C for cold fermentation.
4. Sauté onion and garlic in butter and olive oil. Stir in tomato paste, vodka, passata, basil, chili flakes, and salt. Simmer until thickened, then stir in cream.
5. Coat the Detroit-style pan with olive oil. Press dough into the pan, letting it rest 15-20 minutes if it springs back, until it fills the corners.
6. Proof covered at room temperature for 2 hours until relaxed.
7. Parbake at 240°C for 6 to 8 minutes until the surface is set but pale, rotating halfway.
8. Layer mozzarella over the base and cheddar around the perimeter edges.
9. Top with pepperoni and bake for 12 to 15 minutes at 240°C until deeply golden and crispy, rotating halfway.
10. Spoon warm vodka sauce over the finished pizza in two stripes, top with parmigiano reggiano and fresh basil, then serve.