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?