For the love of god stop buying overpriced pizza sauce at the grocery store. Especially this time of year where local tomatoes are abundant. There’s no need to over complicate your pizza.
Pizza should cook quickly, whether it’s on a pan, stone or grill. There’s no time or reason to let a complicate sauce cook and simmer on your dough. Trust me, your local pizza shop isn’t doing this. There is an easier way!
I like to think of Detroit pizza as the Sicilian’s chubby cousin. Not so rustic as, say, a focaccia, but not quite as soft and fluffy as a New York–style Sicilian slice.It’s special occasion pizza that’s dripping with cheese, fluffy in the middle and laced with crispy edges. This is not every Friday night pizza or you’ll soon be purchasing a defibrillator. But it is really good pizza.
And despite the decadent use of cheese you don’t need a wood-fired oven or 900 degrees to get professional quality. You do sort of need a special pan, if you want to get technical, but this simple and easy dough recipe is perfect for homemade pizza.