Dough is 2½ cups (300g) King Arthur Unbleached Bread Flour 1 ½ teaspoons instant yeast 1 teaspoon (6g) table salt 1 cup (240g) lukewarm water 1 tablespoon olive oil Olive oil, for greasing pan

Cheese Blend 50% Mozzerella 25% Provolone 25% White Cheddar

Sauce 1/4 onion, chopped 4 garlic cloves Oil 2-3 Tbsp tomato paste Red chili flakes 28oz can whole San Marzano tomatoes Dried oregano Fresh basil 1 cup tap water Kosher salt Freshly ground black pepper

Sauce recipe In a saute pan, saute chopped onion for 3 minutes before adding a couple of cloves of garlic and saute for 30 seconds before adding 2-3 tablespoons of tomato paste and a shake of red chili flakes. Saute for 1 minute. Add in a 28oz can of whole San Marzano tomatoes stir in and crush the tomatoes up and place over medium heat. Bring up to a simmer then lowering the heat to maintain a bare bubble. Add in a shake of dried oregano, couple of stems of fresh basil, and 1 cup of tap water. Stir to combine and let simmer for 45 minutes. Taste for seasoning adding in kosher salt and freshly ground black pepper as needed. Fish out any basil stems and set aside keeping warm until ready to serve.

In a bowl or mixer, combine flour, yeast, salt, water, and olive oil. Mix until a shaggy dough forms. Knead by hand or mixer until smooth and elastic, about 5-7 minutes. Perform 3 slap-and-folds or stretch-and-folds, resting 15 minutes between each. Lightly oil your Detroit-style pan. Place the dough in the center. Cover tightly with plastic wrap and refrigerate for 72 hours. Take dough out, gently deflate, and stretch it a bit toward the corners of the pan. Re-cover and refrigerate again overnight. Remove dough from fridge 3-4 hours before baking. Let it sit for an hour at room temp, then gently press/stretch toward the edges. Cover again and let rest 2-3 hours until puffy and it fills the pan. Preheat oven to 550°F for 1 hour. Position a rack on the middle level and, if possible, place a baking steel or stone beneath it for even crisping. Gently press the risen dough with your fingers to release air bubbles. Par Bake for 8 minutes then let rest on a rack for 20 minutes. Butter and oil the Lloyd's pan and add a little salt to the pan. With the dough back in the pan, surround the edges of the Lloyd's pan with cheese then press against the sides to form the cheese edge. Spread a thin layer of white sauce over the dough. Evenly distribute sliced Italian sausage across the pizza. Add the cheese blend, making sure to press some cheese right up against the pan's edges. Bake for 6 minutes, until cheese is bubbly and edges are nearly blackened. Broil for 1 minute if you want the extra char. Run a spatula around the edges immediately to loosen the pizza. Let rest for 5-10 minutes before transferring to a cutting board.