Topping recipe

Detroit Mushroom & Onion

Name: Detroit Mushroom & Onion (topping recipe)
Yield: 1 pan
Cuisine: American
Ingredients: 794g Whole peeled San Marzano tomatoes (28 oz can) (1 can (28 oz)); 275g Tomato paste (1½ small cans); 15g Extra-virgin olive oil (1 tbsp); 2g Fine sea salt (¼ tsp); 1g Dried oregano (½ tsp); 340g Wisconsin brick cheese (12 oz, cut into ½-inch cubes); 50g Low-moisture whole-milk mozzarella (about 2 oz, grated (½ cup)); 120g Cremini mushrooms, sliced and sautéed (about 6 mushrooms, 1½ cups raw); 60g Yellow onion, thinly sliced and sautéed (½ medium onion); 1g Fresh thyme leaves (a pinch)

Detroit red top sauce, Wisconsin brick cheese, Low-moisture whole-milk mozzarella, Cremini mushrooms, sliced and sautéed, Fresh thyme leaves. Scaled for 1 pan.

1 panDetroit14×10"Detroit red top sauce

Build each pan

After the dough is shaped

1pan

Pan size

sauce

Detroit red top sauce

¾ cup200 g

Cheese

Wisconsin brick cheese

12 oz, cut into ½-inch cubes340 g

Cheese

Low-moisture whole-milk mozzarella

about 2 oz, grated (½ cup)50 g

Toppings

Cremini mushrooms, sliced and sautéedCooked hard in a dry pan until browned and dry

about 6 mushrooms, 1½ cups raw120 g

Yellow onion, thinly sliced and sautéedSoftened in a little oil with the mushrooms

½ medium onion60 g

Finishing

Fresh thyme leaves

a pinch1 g

Make the sauce

Scaled for 1 pan · 1 can · Sauce recipe →

Blend everything smooth with an immersion blender. Keep it in the fridge until the pizza comes out of the oven, then warm it gently in a small pan and ladle it over the cheese in two racing stripes down the length of the pan. Keeps 3 days.

Adapted from Tony Gemignani, The Pizza Bible.

Whole peeled San Marzano tomatoes (28 oz can)Cento Certified San Marzano: tomatoes, puree, sea salt, basil. No citric acid.

1 can (28 oz)794 g

Tomato pasteAbout 1½ small (6 oz) cans

1½ small cans275 g

Extra-virgin olive oil

1 tbsp15 g

Fine sea salt

¼ tsp2 g

Dried oregano

½ tsp1 g

Put it together

Once the sauce is made, for each pan

BeforeCook the mushrooms and onion first, until the pan is dry, and let them cool a minute; wet vegetables make a soggy square.
BeforePress the brick cheese over the dough and against the walls, scatter the mozzarella, then spread the mushrooms and onion over the top.
AfterSauce in two warm stripes, scatter the thyme, and cut into squares in the pan.

Shopping list

For 1 pan

Whole peeled San Marzano tomatoes794 g

Tomato paste275 g

Extra-virgin olive oil15 g

Fine sea salt2 g

Dried oregano1 g

Wisconsin brick cheese340 g

Low-moisture whole-milk mozzarella50 g

Cremini mushrooms, sliced and sautéed120 g

Yellow onion, thinly sliced and sautéed60 g

Fresh thyme leaves1 g

Pair with

Make a Detroit-style dough to match. The calculator opens with Detroit pre-selected — pick pan size and timing next.

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