Detroit Thick-Sweet Sauce
Distinctly sweet, deeply reduced, racing-striped on top of the pizza after the bake.
Intro
Distinctly sweet, deeply reduced, applied to the TOP of the pizza in racing stripes after baking. The 10g of sugar is not a typo — Detroit sauce is sweeter than NY by design. Reduce until the sauce sits up in stripes on the back of a spoon. Goes on after the bake (or in the last 2 minutes), never under the cheese.
Ingredients
note · ~3 cloves.
note · ~1½ tsp.
note · ~½ tsp.
note · Not a typo. Detroit sauce is sweeter than NY by design.
note · ~¼ tsp.
The process
- 1
Warm the oil
Heat the olive oil 20 g in a saucepan over medium-low heat.
- 2
Bloom the garlic
Add the garlic 10 g, cook 30 seconds until fragrant. Do not brown.
- 3
Add tomatoes & seasonings
Add the crushed tomatoes 800 g, oregano 3 g, dried basil 1 g, sugar 10 g, salt 5 g, red pepper 0.5 g.
- 4
Reduce hard
Bring to a simmer. Reduce heat to low and cook ~20 minutes, stirring occasionally, until thick and jammy — about 3 cups reduced to 2.
✶ Pizzaiolo tipReduce until the sauce sits up in stripes on the back of a spoon.⏱ Reduce20:00 - 5
Taste & cool
Adjust salt and sugar — it should taste noticeably sweet, more than a typical pizza sauce. Cool. Apply COLD or at room temp on top of the baked pizza.
✶ Pizzaiolo tipGoes on top of the cheese after the pizza comes out (or in the last 2 minutes). Don't put it under.
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