Cooks Country Motor City Pizza Food

MOTOR CITY PIZZA

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.

COOKS COUNTRY ST. LOUIS-STYLE PIZZA

Steps:

• Whisk together tomato sauce, tomato paste, basil and 1T sugar and oregano in a small bowl; set aside.
• Toss cheeses with liquid smoke in a medium bowl; set aside.
• Combine flour, cornstarch, 2 tsp sugar, baking powder and salt in a large bowl. Combine water and olive oil in measuring cup. Stir water mixture into flour mixture until dough starts to come together. Turn dough onto slightly floured surface and knead 3 or 4 times, until cohesive.
• Adjust oven rack to lower-middle position, place pizza stone (or inverted baking sheet) on rack and heat oven to 475 degrees.
• Divide dough into 2 equal pieces. Working with 1 piece of dough at a time, press into small circle and transfer to parchment paper dusted lightly with flour. Using rolling pin, roll and stretch dough to form 12" circle, rotating parchment as needed. Lift parchement and pizza off work surface onto inverted baking sheet (not one in the oven).
• Top each piece of dough with half of the sauce and half of cheese. Carefully pull parchment off of baking sheet onto hot oven stone. Bake until underside is golden brown and cheese is completely melted, 9-12 minutes. Remove pizza and parchment from oven. Transfer pizza to cooling rack and let cool a few minutes. Assemble and bake second pizza. Cut into 2" squares. Serve.
• Note - dough can be made in advance. Once mixed tightly wrap dough in plastic and refrigerate up to 2 days.
• Variation - If you would like to add pepperoni arrange them on a paper towel lined plate, cover with paper towl and microwave 2 minutes. Let cool. Add to pizza either before or after cheese.