Quad Cities-Style Pizza
"If you’ve ever thought pizza crust was one-size-fits-all, this pizza will alter your view forever. A generous amount of malt syrup gives a rich flavor to the Quad Cities-style crust, along with a blend of seasonings meant to complement the spicy sauce and fennel-laced crumbled sausage. Scott Weiner of Roots Handmade Pizza says any typical 1 or 2 percent mozzarella cheese will work, but they use one with a slightly higher milk fat content, at about 3 percent. Make Ahead: The dough needs to rest in the refrigerator for 24 to 48 hours, then needs to sit at room temperature for 2 to 3 hours. Where to Buy: Malt syrup is available at MOM’s Organic Market and some other natural foods stores...."
INGREDIENTS
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4 ounces (1/2 cup) warm water
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1/4 teaspoon instant yeast, preferably SAF brand
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6 tablespoons (3 ounces) malt syrup (see headnote)
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1 1/4 pounds (4 1/4 cups) bread flour
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2 teaspoons kosher salt
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2 teaspoons freshly ground black pepper
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2 teaspoons dried oregano
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2 teaspoons sweet paprika
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2/3 cup (6 ounces) ice water
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1 tablespoon fennel seed
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2 cups cooked, finely crumbled Italian sausage
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2 teaspoons crushed red pepper flakes
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1 1/4 cups no-salt-added tomato sauce
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18 ounces (4 cups) shredded mozzarella cheese
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