Upside Down
Mozzarella on bottom, crushed tomato on top, pecorino, fresh basil.
Sauce
Crushed San Marzano (on top)
Cheese Blend
Low-moisture mozzarella under the sauce
Toppings
| Topping | Amount | Notes |
|---|---|---|
| Mozzarella | 200g per pizza | Goes directly on the dough |
| Crushed Tomato | 150g per pizza | Spooned on top of cheese |
| Pecorino Romano | 20g per pizza | Grated, after bake |
| Basil | 6-8 leaves | After bake |
How to Build
- Layer mozzarella directly on the dough — no sauce first
- Spoon crushed tomato across the cheese
- Bake until edges are crispy and tomato is reduced slightly
- Grate pecorino and add basil after bake
Tips
- This is the Detroit/Sicilian tradition. Cheese under sauce protects the dough and creates a different texture.
Pair with any style
This flavor works on any dough. Pick a style to get the crust recipe and calculator.
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