Burrata, pepperoni & hot honey 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. Meanwhile, make the Detroit sauce. In a pan, mix all the ingredients except the salt and sugar, then set over a medium heat and simmer for 30 minutes until reduced, stirring frequently. Once cooked, season with the salt and sugar and stir well.

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. Bake for 6-7 minutes or until the cheese starts to turn golden brown. Ladle the tomato sauce on top, arrange over the pepperoni and bake for another 3-4 minutes until the slices have curled upwards like cups.

Once baked, carefully ease the cheese crown away from the edges with a sharp spatula and transfer the pizza to a board. Set aside to rest for a few minutes, then slice into 4 pieces with a sharp knife. Smash the burrata with a spoon and top each slice generously. Finely grate over the Parmigiano Reggiano, drizzle with hot honey and sprinkle with chives to serve.