• Pizza, Pasta & Italian Food Magazine 
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Pizza Chef of the Year Dan Hall from MozzaFella and his winning Pizza Red Top mk2


  • 100g FuturaPro Pizza & More Cheese
  • 2 ladles cooked sauce
  • handful grated parm
  • 4 swirls whipped ricotta
  • handful diced basil leaves
  • 20g chilli red cheddar


Additional Ingredient Info:  

The cooked sauce contains;

  • EVOO
  • garlic
  • tomato paste
  • crushed plum tomatoes
  • oregano
  • salt
  • pepper


  1. Ball the dough into an oiled pan and allow it to relax
  2. Cook the sauce on low heat, it must not simmer
  3. Par-bake the dough for around 5 mins at 300c
  4. Quickly apply the shredded cheese around the edges
  5. Cover the centre of the pizza with the cheese
  6. Return to the oven to allow the cheese to brown and form frico
  7. Remove the pizza from the pan and place on a wire rack to set cheese
  8. Ladle the sauce in stripes
  9. Sprinkle the shredded basil, grate the aged parmesan
  10. Pipe the ricotta swirls and serve

Additional Method Info:

  • Getting the cheese crown right is essential to this style of pizza

Dough Preparation

  • This dough is a 24h fermentation at 70% hydration using strong bread flour, it is balled for around 6 hours in the pan

Sauce Preparation

  • The sauce must be gently cooked, one of the key characteristics of Detroit pizza is the warm sauce applied post-cook. if the sauce is runny it will also ruin the pizza, it must be relatively thick

Chef’s Secret

You must be quick to apply the cheese around the edges of the pan, this will allow them to caramelise and set, to form the cheese crown

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