Pizzaioli making deep-dish and Detroit-style pizzas apply the sauce à la minute, just before it is served. Both of these pizzas take a long time to bake, and the sauce can significantly impact that process. That’s because sauce contains a lot of water, and when it covers a thick piece of pizza dough, the heat will radiate very poorly and very slowly toward the center of the crust. Taking the sauce out of the equation from the beginning significantly reduces baking time. For these types of pizzas, we keep the sauce hot and spoon or pipe it on top immediately after baking. You can make the sauce up to 4 days ahead of time and reheat it.
Want to customize your tomato sauce flavor profile even more? After trying out this recipe, take a look at our Improving Pizza Sauce blog post.
