Detroit-style pizza sauce is a distinctive, uncooked tomato sauce that is spread in thick swoops over the top of the cheese, not under it. It’s characterized by a deep, tangy tomato flavor balanced with a hint of sweetness and a robust garlic presence. This sauce works because it’s thick enough to stay on top without making the crust soggy, yet flavorful enough to stand up to the rich, buttery crust and generous cheese of a true Detroit-style pizza.
Ingredients
- 1 can (28 oz / 794 g) whole peeled tomatoes (preferably San Marzano)
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) red wine vinegar
- 1 teaspoon (5 g) granulated sugar
- 2 cloves garlic, finely grated or minced
- 1 teaspoon (2 g) dried oregano
- ½ teaspoon (1 g) dried basil
- ½ teaspoon (2 g) salt, plus more to taste
- ¼ teaspoon (0.5 g) black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Pour the canned tomatoes into a large bowl. Using your hands or a potato masher, crush the tomatoes until they are broken down but still slightly chunky. Do not use a blender or food processor; the sauce should have a rustic, textured consistency.
- Add the olive oil, red wine vinegar, sugar, grated garlic, oregano, basil, salt, black pepper, and red pepper flakes (if using) to the crushed tomatoes.
- Stir everything together until well combined. Taste and adjust seasoning with more salt or sugar if needed.
- Let the sauce rest at room temperature for at least 15 minutes before using, or refrigerate for up to 3 days to allow the flavors to meld.
Tips
- Use whole peeled tomatoes: They have a fresher, less acidic flavor than crushed or diced. If you only have crushed tomatoes, use them, but reduce the salt slightly.
- Don’t over-process: A blender will make the sauce too smooth and aerated, which can cause it to become watery on the pizza. Keep it chunky.
- Adjust sweetness: The sugar is there to balance the acidity, not to make it sweet. Start with 1 teaspoon and add more if your tomatoes are particularly tart.
- Spread in swoops: When building your pizza, use a ladle or spoon to create thick, uneven stripes of sauce over the cheese. This is the classic Detroit-style look and ensures you get a burst of tomato in every bite.
Serving Suggestions
This sauce is specifically designed for Detroit-style pizza, which is baked in a rectangular pan with a thick, focaccia-like crust, brick cheese (or a blend of mozzarella and Monterey Jack), and the sauce spread on top. It also works beautifully on any thick-crust pizza, like Sicilian or Grandma-style. For a non-pizza use, try it as a dipping sauce for garlic bread or as a base for a quick shakshuka.
Variations
- Spicy: Add ½ teaspoon of red pepper flakes or a pinch of cayenne pepper for extra heat.
- Herby: Stir in 1 tablespoon of fresh chopped basil or parsley just before using.
- Roasted garlic: Replace the raw garlic with 1 tablespoon of roasted garlic paste for a mellower, sweeter flavor.
- No added sugar: For a more savory sauce, omit the sugar entirely and add an extra teaspoon of red wine vinegar to brighten the flavor.
Storage and Reheating
Store the sauce in an airtight container in the refrigerator for up to 5 days. The flavors will deepen as it sits, making it even better the next day. You can also freeze the sauce for up to 3 months in a freezer-safe container or zip-top bag. Thaw overnight in the refrigerator before using. To reheat, warm it gently in a saucepan over low heat, stirring occasionally, until just heated through. Do not boil, as that can alter the texture.
Frequently Asked Questions
Can I use this sauce on a regular round pizza?
Yes, but it will be more intense than a typical pizza sauce. If you prefer a milder flavor, you can thin it with a few tablespoons of water or tomato juice.
Why is my sauce too watery?
This usually happens if you use crushed tomatoes that have added water or if you blend the sauce too much. Stick to whole peeled tomatoes and hand-crush them. Also, be sure to drain the tomatoes slightly if they seem very juicy.
Can I make this sauce ahead of time?
Absolutely. In fact, making it a day in advance allows the garlic and herbs to meld better. Store it in the refrigerator and bring it to room temperature before spreading on the pizza.
Is this sauce cooked or uncooked?
It’s uncooked. The sauce cooks in the oven while the pizza bakes. This is traditional for Detroit-style pizza and helps keep the crust crispy.
What kind of tomatoes are best?
San Marzano tomatoes are ideal because they are sweet and low in acidity. If you can’t find them, use any good-quality whole peeled tomatoes, preferably from Italy.
Can I use this sauce for pasta?
It’s a bit too thick and concentrated for pasta. If you want to use it for pasta, thin it with a little pasta water and heat it through.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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