Bianca with mushrooms, walnuts & truffle Detroit-style pizza

For the dough, set up a stand mixer with the dough hook attachment. Tip the flour, sugar, yeast and 160ml warm water into the bowl. Start mixing on a slow speed. Once the dough has formed into a rough ball, add the salt, increase the speed to medium and knead again until smooth. You can also do this in a large bowl, using your hands to bring the dough together and knead it until it springs back to the touch. Roll the dough into a smooth ball and transfer to a bowl greased with oil. Cover with a clean, damp cloth and leave in a warm place for about 2 hours or until doubled in size.

Grease and line the base and sides of a roughly 25x20cm roasting tin with baking parchment. Transfer the dough to the lined tin and gently press it out with your fingertips to fill the space. Leave to prove in a warm place for 2-3 hours or until the dough has completely filled the corners of the tin.

Bring a kettle to the boil. Put the porcini in a small heatproof bowl and cover with just-boiled water to rehydrate. Set aside for 5 minutes, then drain and thinly slice. Thinly slice the chestnut mushrooms and finely chop the leaves from 1 sprig rosemary. Heat the vegetable oil in a pan over a medium heat. Once hot, add the mushrooms and chopped rosemary with a pinch of salt. Gently fry until deeply browned, then set aside.

Preheat the oven to 240°C, gas mark 9, and put a large baking tray in to heat up. Put the tin with the dough on top of the hot tray and bake for 10-12 minutes until lightly golden. Use a sharp spatula to run around the edges and release the dough from the tin, taking care not to cut into it. Transfer to a wire rack to cool for 10 minutes.

Discard the baking parchment and return the empty tin to the oven for 5-8 minutes until piping hot. Remove from the oven and put the part-cooked base back inside. Working quickly and carefully, press the slices of Monterey Jack firmly against the sides of the tin around the edge of the dough, that sizzle creates a crunchy frico. Then press the mozzarella on top of the dough across the middle of the pizza.

Spoon the mushrooms evenly over the cheese. Pick the leaves from the remaining rosemary and sprinkle over the top. Return to the oven for 3-4 minutes.

Once baked, use a sharp spatula to carefully ease the cheese crown away from the edges and transfer the pizza to a board. Leave to rest for 1 minute, then slice into 4 with a sharp knife. Crumble over a generous handful of walnuts and finely grate over some pecorino. Finish with a drizzle of truffle oil and a generous drizzle of honey over each slice.