Make Some Pizza
Topping recipe

Detroit Red Top (plain)

Detroit red top sauce, Wisconsin brick cheese, Low-moisture whole-milk mozzarella, Pecorino Romano. 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
Finishing
Pecorino Romano (grated, finishing)Optional
1½ Tbsp, grated8 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
  1. BeforePress the brick cheese cubes over the dough and hard against the pan walls; the edge is the crust you're after.
  2. BeforeScatter the mozzarella over the middle.
  3. AfterLadle the warm sauce down the pan in two stripes the moment it's out, dust with pecorino if you like, 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
Pecorino Romano8 g
Pair with

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

Open dough calculator →