Topping recipe

Detroit Omnivore

Name: Detroit Omnivore (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 (a pinch); 340g Wisconsin brick cheese (12 oz, cut into ½-inch cubes); 50g Low-moisture whole-milk mozzarella (about 2 oz, grated (½ cup)); 40g Cup-and-char pepperoni (sliced) (about 1½ oz, roughly 18 slices); 80g Italian sausage, raw, crumbled (about 3 oz, ⅔ link); 40g Green bell pepper, diced and softened (¼ pepper); 30g Yellow onion, diced and softened (¼ small onion); 50g Cremini mushrooms, sliced and sautéed (3–4 mushrooms); 0.5g Dried oregano (a pinch)

Detroit red top sauce, Wisconsin brick cheese, Low-moisture whole-milk mozzarella, Cup-and-char pepperoni, Dried oregano. 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

Cup-and-char pepperoni (sliced)

about 1½ oz, roughly 18 slices40 g

Italian sausage, raw, crumbled

about 3 oz, ⅔ link80 g

Green bell pepper, diced and softened

¼ pepper40 g

Yellow onion, diced and softened

¼ small onion30 g

Cremini mushrooms, sliced and sautéed

3–4 mushrooms50 g

Finishing

Dried oregano

a pinch0.5 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

BeforePress the brick cheese over the dough and against the pan walls, then scatter the mozzarella.
BeforeDot the raw sausage over the cheese, then scatter the peppers, onion, mushrooms and pepperoni.
AfterStripe the warm sauce down the pan, dust with oregano, and cut into squares.

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

Cup-and-char pepperoni40 g

Italian sausage, raw, crumbled80 g

Green bell pepper, diced and softened40 g

Yellow onion, diced and softened30 g

Cremini mushrooms, sliced and sautéed50 g

Dried oregano0.5 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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