Topping recipe

Detroit Sausage & Pickled Jalapeño

Name: Detroit Sausage & Pickled Jalapeño (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)); 140g Italian sausage, raw, crumbled (about 5 oz, 1 large link); 30g Pickled jalapeño slices, drained (about 20 slices)

Detroit red top sauce, Wisconsin brick cheese, Low-moisture whole-milk mozzarella, Italian sausage, raw, crumbled. 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

Italian sausage, raw, crumbledSqueezed from the casing in thumbnail pieces

about 5 oz, 1 large link140 g

Pickled jalapeño slices, drained

about 20 slices30 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

BeforeDot the raw sausage over the dough in small pieces first, so it cooks under the cheese and renders into it.
BeforePress the brick cheese over everything and against the pan walls, scatter the mozzarella, then the jalapeño slices on top.
AfterSauce in two warm stripes once it's out of the oven, then 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

Italian sausage, raw, crumbled140 g

Pickled jalapeño slices, drained30 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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