Topping recipe

Detroit Pepperoni-Cup

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

200 g200 g total

Cheese

Wisconsin brick cheese

340 g340 g total

Cheese

Low-moisture whole-milk mozzarella

50 g50 g total

Toppings

Cup-and-char pepperoni (sliced)~30 slices, natural casing

70 g70 g total

Make the sauce

Scaled for 1 pan · 1 can

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.

794 g

Tomato pasteAbout 1½ small (6 oz) cans

275 g

Extra-virgin olive oil

15 g

Fine sea salt

2 g

Dried oregano

1 g

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 pepperoni70 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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