Weekly Pan Pizza

• 200 g bread flour
• 50 g whole wheat flour
• 6 g salt
• 4 g instant yeast
• 175 g warm water
• 800 g fresh tomatoes
• 15 g butter
• 15 g olive oil
• 3 cloves garlic cloves, smashed
• ¼ onion, chunked
• salt
• fresh basil, sliced
• calabrian chilies, minced
• dried oregano
• 170 g fresh mozzarella cheese
• 15 g olive oil
• parmesan cheese, grated

Preparation

1. Step 1

   0:37
   Set a bowl over a scale and add the bread flour, whole wheat flour, salt, instant yeast, and warm water. Mix the dough with your hands for a couple of minutes until there is no dry flour left but it is still a sticky mass.
2. Step 2

   0:57
   Cover the bowl and let the dough rest for 15-20 minutes to hydrate.
3. Step 3

   1:45
   Cut the tomatoes into large chunks and add them to a saucepan along with the butter, olive oil, smashed garlic cloves, chunked onion, and a big pinch of salt. Shake to combine, cover with a lid, and cook on the lowest heat for about 20 minutes.
4. Step 4

   2:17
   After the initial rest, stretch and knead the dough in the bowl with your hands for about 5 minutes until it forms a tight ball and passes the windowpane test.
5. Step 5

   2:32
   Cover the dough and let it rise for 30 minutes. Stir the sauce and remove the lid to allow excess water to evaporate.
6. Step 6

   2:56
   Turn off the sauce, stir in the sliced basil, transfer to a container, and blend with an immersion blender. Adjust seasoning to taste.
7. Step 7

   3:27
   Drizzle olive oil into a Detroit-style pizza pan or baking sheet to lightly coat the bottom. Add the risen dough and stretch it out as far as possible without springing back. Let it rest briefly, then stretch fully to the edges of the pan.
8. Step 8

   3:43
   Preheat the oven to 450 °F.
9. Step 9

   4:53
   Shred the mozzarella cheese.
10. Step 10

    5:07
    Top the stretched dough Detroit red-top style: sprinkle with minced calabrian chilies and dried oregano, then cover evenly with the shredded mozzarella all the way to the edges. Add the sauce in three strips over the top. Add any additional desired toppings.
11. Step 11

    5:39
    Bake the pizza for about 20 minutes until the crust is crispy and browned on the bottom and the cheese is melty and bubbly.
12. Step 12

    5:50
    Slide the baked pizza onto a cooling rack and let rest for about 5 minutes. Grate parmesan cheese over the top and slice into 8 pieces.