Detroit red top pizza from The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More (page 63) by Tony Gemignani and Susie Heller and Steve Siegelman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chefmichael on January 30, 2025

    I was really happy and a bit surprised at how well this turned out. My batting average with pizza isn't great and I've had a lot of plate appearances. My biggest surprise was how much rise I got from the author's "master dough" recipe. I had thought that his Sicilian dough recipe would be the choice for this pizza. The main change I would make for my next time is to cut down the oil and butter in the base of the pan as it became too much around the edges. Still turned out very good but some of the edges kind of disintegrated with all the fat/oil boiling next to it.

  • sarahawker on August 16, 2016

    Made this last night with my new baking steel and steel pan. The Brick cheese was not available at any store I went to but google recommended Havarti as an alternate. Taste was almost spot on. It's rather an involved pizza, but as close as I've ever gotten outside of Detroit, however the sauce was way way way too sweet. I grew up on this pizza, this sauce is not at all correct. Next time I would completely eliminate the tomato paste and half the amount of sauce used.

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