Detroit style pizza sauce isn’t that different from other styles of cooked American pizza sauces. It’s simmered at a low temperature for an extended time and it’s flavored with lots of different seasonings.
In terms of ingredients, Detroit style pizza sauce is actually very similar to cooked New York City style pizza sauce (check my recipe here). It’s made from fresh crushed tomatoes and includes basil, oregano, garlic, salt and pepper.
The difference with Detroit style pizza sauce from other styles is how you use it. Unlike a traditional pizza sauce that you apply before baking, Detroit style pizza sauce is spooned onto each slice after it’s baked. For this reason, Detroit style pizza sauce is cooked longer.
Looking for a Detroit style pizza recipe? Check out my full instructions here.
Need a Detroit style pizza dough? Check out my amazing no-knead recipe here.
- 800ml (28oz) peeled tomatoes (crushed or whole)
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon hot pepper flakes (optional)
- Empty can of tomatoes into a saucepan.
- If you're using whole tomatoes, use a potato masher, immersion blender or your hands to mash them up to your liking.
- Add seasonings and mix them in well.
- Cover the pan and let it simmer at a low heat for at least 45 minutes to 1 hour while stirring occasionally.
- Taste test the sauce and take it off the heat when it's to your liking.
- While your pizza is baking, get the sauce simmering again. It should be nice and hot when you spoon it on the finished pizza.