MOTOR CITY PIZZA

Motor City Pizza image

Provided by Food Network

Time P1DT3h10m

Yield 2 pizzas

Number Of Ingredients 38

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Ingredients

Two 12-ounce Pizza Dough balls, recipe follows
Butter, softened, for greasing the pans
4 cups Cheese Blend, recipe follows
1/2 cup Roasted Mushrooms, recipe follows
16 slices hot soppressata
24 slices pepperoni
1/2 pound Italian Sausage, recipe follows
3 cups warm Pizza Sauce, recipe follows
1 cup Ricotta Cream, recipe follows
12 basil leaves
Extra-virgin olive oil
3 1/2 cups plus 6 tablespoons bread flour
3/4 teaspoon plus one-third of 1/8 teaspoon active dry yeast
3 tablespoons plus 1 teaspoon cold water
1 tablespoon kosher salt
1 teaspoon extra-virgin olive oil
1/2 pound whole-milk mozzarella, shredded
1/2 pound brick cheese, shredded
1/2 pound white Cheddar, shredded
1 pound mushrooms (a mixture of whatever is available), trimmed and sliced
Salt and pepper
2 tablespoons grapeseed oil
1/2 teaspoon fennel seeds
1/2 teaspoon paprika
1/2 teaspoon granulated sugar
1/4 teaspoon chile flakes
1/4 teaspoon granulated garlic
1/8 teaspoon ground fennel seeds
1 teaspoon salt
1/2 teaspoon black pepper
1 pound ground pork
One 28-ounce can crushed tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 cup ricotta
1/2 cup creme fraiche
2 tablespoons heavy cream
1/4 teaspoon salt

Steps:

Preheat the oven to 550 degrees F.
Coat the inside of a Detroit-style pizza pan with butter and set one of the Pizza Dough balls in the center. Using your fingertips, push the dough from the center of the pan to the edges and into the corners. Make sure you are pushing the dough and not stretching it.
Cover with half the Cheese Blend, putting most of it around the edges of the pan. Top with half the Roasted Mushrooms, sopressata and pepperoni. Pinch off pieces of half the Italian sausage and place on top. Bake until the edges are deep golden brown and the top is browned in spots, about 20 minutes, rotating the pan halfway through.
Cut the pizza in the pan and pour 2 thick lines the warm Pizza Sauce down the center of each row. Top with the Ricotta Cream, basil and oil. Serve and repeat with the remaining dough ball and toppings.
Make a poolish by stirring together the 6 tablespoons bread flour, one third of 1/8 teaspoon yeast and cold water in a small bowl. Cover the bowl with plastic wrap and let stand at room temperature overnight.
When the poolish is ready, add the poolish, 3 1/2 cups flour, 3/4 teaspoon yeast, 1 1/4 cups water, oil and salt to the bowl of a stand mixer fitted with the dough hook attachment. Mix on medium-low speed for 8 minutes. Cover the dough with plastic wrap and let rest for about 30 minutes. Cut the dough into two 12-ounce pieces and form each into a ball. Cover with plastic wrap and let rest in the refrigerator overnight.
Toss together the mozzarella, brick cheese and Cheddar in a medium bowl.
Season the mushrooms with salt and pepper, toss with the oil and roast for about 15 minutes.
Stir together the fennel seeds, paprika, pepper, sugar, chile flakes, garlic, ground fennel seeds, salt and pepper in a large bowl. Add the pork and mix well.
Stir together the tomatoes, oil and salt in a medium bowl.
Whisk together the ricotta, creme fraiche, heavy cream and salt in a medium bowl until thick.