Topping recipe

Detroit Pepperoni-Cup

New York–style cooked sauce, Wisconsin brick cheese, Low-moisture whole-milk mozzarella, Cup-and-char pepperoni. Scaled for 1 pan.

1 panDetroit14×10"New York–style cooked sauce

Build each pan

After the dough is shaped

1pan

Pan size

Sauce

New York–style cooked 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 batch

Heat olive oil in a saucepan over medium. Add garlic and cook 30 seconds until fragrant (do not brown). Add tomatoes, salt, oregano, sugar, and optional red pepper. Simmer uncovered 15–20 min, stirring occasionally, until reduced by about a quarter. Cool before saucing pies. Keeps refrigerated 5 days, frozen 3 months.

Crushed tomatoes (28 oz can)

800 g

Garlic cloves, mincedAbout 2 cloves

6 g

Extra-virgin olive oil

15 g

Fine sea salt

5 g

Dried oregano

2 g

SugarBalances acidity

2 g

Red pepper flakesOptional

1 g

Shopping list

For 1 pan

Crushed tomatoes800 g

Garlic cloves, minced6 g

Extra-virgin olive oil15 g

Fine sea salt5 g

Dried oregano2 g

Sugar2 g

Red pepper flakes1 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.

Open dough calculator →