Topping recipe

Detroit Pineapple, Ham & Jalapeño

Name: Detroit Pineapple, Ham & 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)); 80g Ham, diced (about 3 oz, ½ cup); 100g Pineapple, diced and roasted (about ¾ cup); 30g Pickled jalapeño slices (2 Tbsp); 8g Hot honey (drizzle) (1 tsp)

Detroit red top sauce, Wisconsin brick cheese, Low-moisture whole-milk mozzarella, Ham, diced, Hot honey. 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 cup, scant180 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

Ham, dicedOr Canadian bacon

about 3 oz, ½ cup80 g

Pineapple, diced and roastedRoasted at 450°F for 15 min, or well-drained canned chunks

about ¾ cup100 g

Pickled jalapeño slices

2 Tbsp30 g

Finishing

Hot honey (drizzle)Optional

1 tsp8 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 right up against the pan walls, then scatter the mozzarella.
BeforeScatter the ham, pineapple and jalapeño evenly over the cheese.
AfterSpoon the warm sauce down the pan in two stripes once it's out, add hot honey if you like, and cut 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

Ham, diced80 g

Pineapple, diced and roasted100 g

Pickled jalapeño slices30 g

Hot honey8 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 →