Roasted tomato & ricotta 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 200°C, gas mark 6. Put the tomatoes in a roasting tin with the oil, salt and 12 basil leaves. Roast for 15 minutes until softened and lightly roasted, then set aside until ready to use.

Increase the oven temperature 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, then top with the roasted tomatoes and return to the oven for 3-4 minutes until lightly browned.

Once baked, carefully ease the cheese crown away from the edges using 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. Add 2-3 small dollops of ricotta to each slice using a teaspoon. Finely grate over some Parmigiano Reggiano, sprinkle with sea salt and finish with a drizzle of olive oil. Add some more basil leaves to serve.