Last night's Detroit style pie, and a question about sauce

Last night, I made a Detroit style for the second time. I was very pleased with the results. It was still a little thicker than I wanted it to be, but that's easily fixed.

I used a Muenster cheese but wasn't too pleased with it. I'll likely try a mild provolone next time around. The edges were just perfect.

Now, my sauce could use a little work. I did some searching on the Internet but couldn't find a whole lot about Detroit style sauces. One post I did find by Shawn Randazzo (a very legitimate Detroit Style pizza maker), mentioned not to use paste and to cook the tomatoes. This is very much in line with what I'm looking to do.

Does any one have a recipe they could post?

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Raj Irukulla admin
posted almost 5 years ago

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I would recommend starting with a high quality crushed tomato like you would find with Escalon 6 in 1 or Stanislaus 7/11. From there I would keep it very simple, sweet & fresh by using little black pepper and salt (to your taste, also depends on the saltiness of the cheese(s) you are using as well.

In general my rule of thumb is to use great tomato's and then keep it very simple no matter what style of pizza you are making.

Have fun!
Zane Hunt @ Via 313 Pizza

Uriah Zane Hunt
posted almost 5 years ago

Here is what I use:
1-28 oz Crushed tomatoes.
1 Tblsp Minced Garlic
Chopped onion....about a plam full..just enough to fit in the palm of your hand.
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp whole fennel seeds.....then crush them.
dash of freshly ground black pepper
1/2 to 1/4 tsp red pepper flakes
1 1/2 tbsp olive oil
1 whole bay leaf
Sugar and salt to taste
Open your can of crushed tomatoes and set aside.
In a small bowl...put in oregano, basil, ground fennell, black pepper, red pepper flakes.
In a cook pot, put in your olive oil, get it hot and saute your onions till turn your heat put in your garlic, saute for another min or so(caution do not burn garlic) put in the bowl of your spices with the garlic,onion oil mix, and saute that for about a min or less....mix it add your tomatoes....mix blend it with a hand mixer or blender to make it smooth............once smooth put in bay leaf and back on the stove with low heat for another 20 to 30 mins.........after you blend your sauce taste it and add sugar and salt to your liking.
It is best to make this day ahead of time.
Do not eat the bay leaf.
I have used all sorts of brand of crushed tomatoes, some are sweeter or not as sweet as others.....add your sugar and salt in small amounts.
To crush fennell seeds, I use a small coffee grinder, works great.
If you don't have a hand mixer, invest in is easy to smooth out the sauce while it is in the cooking will work if you have a blender.
The sauce is quite flavorfull.......and goes well with the DSP.....use your own judgement on the red pepper flakes...these amount usually tickles the back of your throat.....good luck and if you try it, let me know how it turns out.

Mark S.
posted almost 5 years ago

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