Detroit-style pizza. Just uttering those words conjures images of crispy, cheesy, and undeniably delicious squares. But a crucial question often arises, debated among pizza aficionados and casual eaters alike: Does Detroit pizza have sauce on top? The answer, as with most things culinary, is a bit more nuanced than a simple yes or no. Let’s dive into the heart of Detroit pizza, exploring its history, construction, and the pivotal role of sauce in its unique identity.
A Deep Dive into Detroit Pizza’s Origins
To truly understand the saucing debate, we must first journey back to the mid-20th century in Detroit. The story begins with a blue steel pan, originally used in the automotive industry to hold small parts. These pans, with their high sides and exceptional heat retention, became the unexpected canvas for a pizza revolution.
The first documented Detroit-style pizza is attributed to Gus Guerra, who began serving it at his bar, Buddy’s Rendezvous (now Buddy’s Pizza), in 1946. Guerra’s wife, Connie, reportedly adapted her mother’s Sicilian dough recipe, and the rest, as they say, is pizza history.
The thick, airy crust, the crispy, caramelized edges, and the generous layer of Wisconsin brick cheese all contributed to the pizza’s distinctive character. But what about the sauce? Initially, Buddy’s served its pizza with the sauce underneath the cheese.
The Evolution of the Sauce Placement
While Buddy’s started with sauce under the cheese, the style evolved over time. The iconic “racing stripes” of sauce, applied after baking, became a defining characteristic of many Detroit-style pizzas. This shift wasn’t a sudden, universal change, but rather a gradual divergence in interpretations of the style.
The placement of the sauce significantly impacts the pizza’s texture and flavor profile. Sauce under the cheese allows the cheese to meld directly with the crust, creating a rich, unified layer. Sauce on top, however, offers a brighter, more acidic counterpoint to the richness of the cheese and the savory crust. It also creates a visually appealing contrast.
Analyzing the Sauce: More Than Just Tomato
Regardless of its placement, the sauce itself plays a critical role. Detroit-style pizza sauce isn’t your average pizza sauce. It tends to be chunkier, often featuring crushed or coarsely ground tomatoes rather than a smooth purée. The sauce is typically seasoned with a blend of herbs and spices, often including oregano, basil, garlic, and a touch of red pepper flakes for a subtle kick. Some variations also incorporate a hint of sweetness to balance the acidity of the tomatoes.
The quality of the tomatoes is also paramount. Many Detroit pizzerias pride themselves on using high-quality, vine-ripened tomatoes, often sourced from California or Italy. The sauce is usually cooked down to concentrate its flavors and create a robust, flavorful base for the pizza.
Cheese, Crust, and the Collaborative Culinary Symphony
While the sauce is a key element, it’s important to remember that Detroit pizza is a sum of its parts. The Wisconsin brick cheese, with its high butterfat content and exceptional melting properties, is crucial for achieving the signature crispy, caramelized edges. The cheese is typically spread all the way to the edges of the pan, creating a barrier that prevents the sauce from seeping into the crust and causing it to become soggy.
The crust, often described as a cross between focaccia and deep-dish pizza, is another defining feature. It’s thick, airy, and has a distinct chewiness. The dough is typically proofed for an extended period, allowing it to develop its characteristic flavor and texture.
Sauce on Top: The Defining Characteristic or a Variation?
So, does Detroit pizza have to have sauce on top? This is where the debate intensifies. Purists argue that the classic Detroit style involves sauce under the cheese. Others maintain that the “racing stripes” of sauce on top are an essential element of the modern interpretation.
The reality is that both versions are widely available and considered authentic by many. The decision of whether to put the sauce on top or underneath often comes down to personal preference and the specific pizzeria’s interpretation of the style.
The “Racing Stripes”: A Visual and Culinary Trademark
The practice of applying sauce after baking, often in the form of parallel stripes, has become a visual trademark of many Detroit-style pizzas. These “racing stripes” not only add a burst of flavor but also create a visually appealing contrast against the melted cheese and the golden-brown crust.
The application of the sauce is often done with a ladle or a spoon, carefully drizzling it across the pizza in a uniform pattern. The sauce is typically applied generously, ensuring that each slice receives a good portion of the flavorful topping.
Beyond the Traditional: Modern Interpretations
As Detroit-style pizza has gained popularity across the country and around the world, chefs and pizzaiolos have begun to experiment with variations on the classic formula. Some have incorporated different types of cheeses, such as mozzarella, provolone, or cheddar. Others have experimented with different sauces, adding ingredients like pesto, roasted garlic, or spicy peppers.
Still, others have played with the toppings, adding gourmet ingredients like artisanal meats, locally sourced vegetables, or even seafood. But through all these variations, the defining characteristics of Detroit-style pizza – the thick, airy crust, the crispy edges, and the generous layer of cheese – remain intact. And of course, the debate of sauce placement continues.
Experiencing Detroit Pizza: A Culinary Journey
Ultimately, the best way to understand the saucing debate is to try Detroit pizza for yourself. Whether you prefer sauce under the cheese, sauce on top, or a combination of both, there’s no denying the unique and satisfying experience of biting into a slice of this iconic pizza.
Seek out authentic Detroit-style pizzerias in your area or, better yet, plan a trip to Detroit and experience the real deal. Talk to the chefs, ask about their techniques, and sample different variations. You’ll quickly discover that Detroit pizza is more than just a meal; it’s a culinary journey.
Making Detroit Pizza at Home: A DIY Adventure
If you’re feeling adventurous, you can even try making Detroit pizza at home. There are countless recipes and tutorials available online, offering step-by-step instructions on how to create your own version of this iconic pizza.
Experiment with different sauces, cheeses, and toppings to find your perfect combination. And don’t be afraid to deviate from the traditional recipe and create your own unique interpretation. The most important thing is to have fun and enjoy the process. You will likely need a 10×14 inch steel pan.
The Future of Detroit Pizza: Innovation and Tradition
The future of Detroit pizza looks bright. As its popularity continues to grow, chefs and pizzaiolos will undoubtedly continue to innovate and experiment with new flavors and techniques. But at the same time, the traditional elements of Detroit-style pizza – the thick, airy crust, the crispy edges, and the generous layer of cheese – will remain at the heart of its identity.
The sauce, whether it’s placed under the cheese or on top, will continue to play a crucial role in defining the flavor and character of this iconic pizza. And the debate over its placement will likely continue to rage on, fueling the passion and creativity of pizza lovers around the world.
Is it true that Detroit-style pizza always has the sauce on top of the cheese?
Detroit-style pizza is indeed characterized by its sauce often being ladled on top of the cheese, rather than underneath. This isn’t a strict rule, however, and some variations exist. The primary reason for this unique layering is believed to be to prevent the cheese from burning due to the high heat and prolonged baking time required to achieve the signature crispy, caramelized crust.
Placing the sauce on top provides a protective layer, ensuring the cheese melts evenly and avoids over-browning. This technique contributes to the distinct flavor profile of Detroit pizza, where the tangy sauce and rich cheese complement each other in a balanced way. Some pizzerias will also add sauce both under and over the cheese.
What kind of sauce is typically used on Detroit-style pizza?
The sauce used on Detroit-style pizza is usually a chunky, robust tomato sauce. It’s often made with crushed tomatoes and seasoned with herbs like oregano, basil, and garlic. The sauce is typically applied in dollops or stripes across the top of the pizza, rather than being spread evenly like a traditional pizza sauce.
The sauce itself is a vital part of the overall flavor experience of Detroit pizza. It’s often slightly sweeter than traditional pizza sauce to counteract the richness of the cheese and the savory toppings. The chunky texture also adds another layer of complexity to the eating experience, setting it apart from other styles.
Why is the sauce placement so important in Detroit-style pizza?
The strategic placement of the sauce in Detroit-style pizza significantly contributes to both the texture and the flavor profile. By placing the sauce on top, the cheese is shielded from the intense heat of the oven, preventing it from burning and allowing it to melt evenly into a gooey, delicious layer. This careful layering ensures a harmonious balance between the tangy sauce and the creamy cheese.
Furthermore, the dollops or stripes of sauce distributed across the top create pockets of concentrated flavor. This allows for a diverse range of taste sensations in each bite, enhancing the overall experience of the pizza. The varying levels of sauce provide a contrast that keeps the pizza from becoming monotonous.
Does all Detroit-style pizza always follow the “sauce on top” rule?
While the sauce-on-top approach is a defining characteristic of Detroit-style pizza, it’s not universally adhered to by all pizzerias. Some variations might include a thin layer of sauce underneath the cheese, followed by dollops or stripes on top. This is particularly common in modern interpretations of the classic style.
Ultimately, the goal is to achieve a balance of flavors and textures that embodies the spirit of Detroit-style pizza. Some chefs may choose to adjust the layering based on their specific recipes and oven conditions, striving for the perfect combination of crispy crust, gooey cheese, and tangy sauce. Therefore, while it’s a key element, the rule isn’t unbreakable.
What kind of cheese is traditionally used on Detroit pizza, and how does that affect the sauce placement?
Detroit-style pizza traditionally uses Wisconsin brick cheese. This cheese is known for its high butterfat content and its ability to melt beautifully while retaining a slightly firm texture. The brick cheese’s characteristics play a crucial role in determining the optimal sauce placement.
The high butterfat content makes the cheese susceptible to burning if exposed to direct heat for an extended period. Placing the sauce on top acts as a shield, preventing the cheese from over-browning and allowing it to melt evenly and create a creamy, flavorful layer. This protective layer is essential to achieving the desired texture and taste profile.
Besides the sauce, what other characteristics define Detroit-style pizza?
Beyond the sauce, Detroit-style pizza is defined by its thick, rectangular crust. This crust is baked in a well-seasoned steel pan, traditionally a discarded automotive parts tray, which gives the pizza its signature shape and crispy, caramelized edges. The crust is often twice-baked, resulting in a light, airy interior and a deeply browned exterior.
Another defining characteristic is the generous use of cheese, typically Wisconsin brick cheese, that is spread right to the edges of the pan. This creates a delicious, crispy cheese “wall” where the cheese melts and caramelizes against the hot pan. The combination of the unique pan, the cheese, and the baking process creates a truly distinctive pizza experience.
Can I make Detroit-style pizza at home, and should I put the sauce on top?
Yes, you can certainly make Detroit-style pizza at home. It requires a bit of effort but is well worth it. To mimic the traditional baking process, use a steel baking pan or a cast-iron skillet with straight, high sides. For the best results, try to source Wisconsin brick cheese, or a blend of mozzarella and white cheddar.
Regarding the sauce, it’s highly recommended that you place it on top of the cheese. This will help protect the cheese from burning and ensure it melts properly. Experiment with different ratios of sauce, cheese, and toppings to find your perfect balance. Don’t be afraid to adjust the recipe and baking time to suit your oven and personal preferences.