Topping recipe

Detroit Cheeseburger

Name: Detroit Cheeseburger (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); 300g Wisconsin brick cheese (about 10½ oz, cut into ½-inch cubes); 60g American cheese slices, torn (3 slices); 170g Ground beef (80/20), smashed, seared and broken up (6 oz raw); 40g White onion, finely diced (¼ onion); 40g Special sauce (drizzle) (3 Tbsp); 30g Dill pickle chips (8–10 chips); 25g Iceberg lettuce, finely shredded (½ cup)

Detroit red top sauce, Wisconsin brick cheese, American cheese slices, torn, Special sauce. 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

½ cup120 g

Cheese

Wisconsin brick cheese

about 10½ oz, cut into ½-inch cubes300 g

Toppings

American cheese slices, torn

3 slices60 g

Ground beef (80/20), smashed, seared and broken upPressed thin in a hot pan so it crusts, salted, then broken into small pieces

6 oz raw170 g

White onion, finely diced

¼ onion40 g

Finishing

Special sauce (drizzle)Mayo, ketchup and mustard with chopped pickle and a splash of the brine

3 Tbsp40 g

Dill pickle chips

8–10 chips30 g

Iceberg lettuce, finely shredded

½ cup25 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

BeforePress the brick cheese over the dough and against the pan walls, then tear the American cheese over the middle.
BeforeScatter the beef and diced onion over the cheese.
AfterStripe the warm red sauce down the pan, then zigzag the special sauce across it.
AfterTop with the pickles and lettuce and cut into squares.

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 cheese300 g

American cheese slices, torn60 g

Ground beef, smashed, seared and broken up170 g

White onion, finely diced40 g

Special sauce40 g

Dill pickle chips30 g

Iceberg lettuce, finely shredded25 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 →