Make Some Pizza
Sauce recipe

Detroit red top sauce

Smooth and thick, with a lot of paste so it sits on top of the cheese in stripes instead of soaking in. Blended raw, warmed just before it goes on.

TomatoUncookedMakes 1050 gDetroit

Make the sauce

1 can makes about 1050 g — enough for 5 Detroit pans
1can

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
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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