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.