Chorizo, ’nduja and honey Detroit-style pizza
This is both very satisfying to make and a real crowd-pleaser. For you, the cook, it’s low-effort and high-reward, with little hands-on time yet a joyous view when pulled from the oven. For the eaters, it’s crunchy at the edges and deliciously chewy and spongy in the middle. This one is also fiery, salty and sweet on top. If you don’t have a Detroit pizza pan, you can use a roasting tin (35cm x 25cm).
Timings
Prep time: 30 minutes, plus proving time
Cook time: 35 minutes, plus resting time
Serves
4
Ingredients
280ml warm water (half recently boiled, half from the cold tap)
5g easy-bake yeast
400g strong white bread flour
10g salt
2 tbsp olive oil
400g tomatoes, finely chopped, or passata
40g ’nduja (soft, spicy Italian sausage)
40g chorizo, thinly sliced
100g firm mozzarella, coarsely grated
70g mature cheddar, coarsely grated
Clear honey, to drizzle
Method
Combine the hot and cold water in the large mixing bowl of a stand mixer fitted with a dough hook. Add the yeast and whisk it in. Add the flour to the liquid and stir it together with a spoon. Now add the salt and set the machine to a medium speed for 5-6 minutes.
After that time, transfer the still quite wet dough to a clean surface, then lift and fold it over itself repeatedly for about 60 seconds, during which time it will become smooth and drier to touch. Return the dough to the mixing bowl, cover and leave in a moderately warm place to double in size over 2-3 hours.
Brush the olive oil over the base of your tin. Use a bread scraper to transfer the dough to the tin and stretch it towards each corner to create a rectangular shape (it will spring back). Cover and leave to rest for 30 minutes, after which time repeat the stretching process (it will be more pliable this time), cover and rest for 30 minutes more while you prepare your topping.
Simmer the tomatoes in a saucepan over a medium-high heat for 5-10 minutes to reduce by one third, then reduce the heat to low, add the ’nduja and simmer for five minutes more, stirring occasionally to ensure the ’nduja melts into the sauce. Remove from the heat.
While the sauce is bubbling, heat the oven to 260C/240C fan/gas mark 10. Stretch the pizza base one last time (it should now hold in the corners).
Arrange half the chorizo slices on the base, sprinkle over the mozzarella, then the cheddar, then add the remaining chorizo. Spoon the tomato sauce in two generous lines down the length of the pizza. Bake in the hot oven for 18-20 minutes, removing when the top is golden and bubbling.
Leave to rest for five minutes, then prize out of the pan, drizzle with a little honey, cut into eight pieces and serve.
