This post may contain affiliate links. For more information, please see our disclosure policy.

If you’ve ever had Detroit-style pizza, you know the sauce plays a starring role—literally. It’s spooned on top of the cheese in those signature red racing stripes, and it’s the perfect balance to that golden, crispy-edged, cheesy crust.

This pizza sauce isn’t like your usual Neapolitan or New York-style sauce. It’s thicker, richer, and yes—cooked. It has a hint of natural sweetness (thank you, tomato paste!) and is the kind of sauce that makes Detroit pizza so satisfying.

Why I Love It

I’ve tried a lot of pizza sauces over the years, but this one really hits the mark for Detroit-style. It’s balanced, and made from pantry staples. The olive oil adds richness, the tomato paste adds depth, and the simmering brings it all together into a smooth, spoonable sauce that tastes like it took hours—but only needs about 20 to 30 minutes.

Plus, it’s easy to make ahead, and it holds up beautifully on top of all that bubbling cheese.

How It’s Different

Neapolitan-style sauce is typically uncooked—just crushed San Marzano tomatoes with salt, maybe a touch of olive oil. It’s light and fresh.
New York-style sauce is cooked and more savory, with garlic, oregano, and sometimes crushed red pepper. It’s thinner and designed to go under the cheese.
Detroit-style sauce is cooked, a little sweet, and goes on top of the pizza after baking. It’s thicker and meant to contrast the rich, cheesy base.

Ingredient Notes

Start with canned tomato sauce or pureed tomato sauce. Either will work well. You can even use whole canned tomatoes, but be sure to give them a quick blitz in a blender until smooth. You’re aiming for a silky, pourable base—not chunky.
Tomato paste is key. It deepens the tomato flavor and helps the sauce thicken as it simmers. That thickness is important: you want the sauce to stay put when spooned on top of the pizza.
A generous splash of olive oil (don’t be shy—it’s part of the flavor and texture) adds richness and helps carry the oregano throughout the sauce. Sometimes I add more after the sauce is cooked.
Oregano gives it that classic pizzeria flavor. I use dried oregano.
There’s a little salt—enough to balance the acidity—and a bit of water, which thins the sauce just enough to help it simmer smoothly. Don’t overdo it. I start with ½ cup and rarely need more.
You’ll notice something missing from this list: sugar. If your tomatoes are good-quality, you shouldn’t need it. That said, if you give it a taste and feel like it’s too acidic, a small pinch (literally ¼–½ teaspoon) is enough to mellow it out without making it sweet.

How to Make It

To make this cooked Detroit-style pizza sauce, you’ll combine tomato sauce or pureed plum tomatoes with tomato paste, olive oil, oregano, salt, and just enough water to help it simmer smoothly. Everything goes into one pot—no extra steps needed. Simmer the sauce gently with the lid slightly ajar for 20 to 30 minutes, until it thickens and coats the back of a spoon. Let it cool slightly before spooning over your baked Detroit-style pizza, or add it during the last few minutes of baking.

Tips for Success

Use the back-of-the-spoon test: Dip in and swipe—if the sauce clings and doesn’t drip, it’s ready.
Don’t over-sweeten: This sauce is naturally sweet from the tomatoes. If you must add sugar, start with just ½ teaspoon.
Make it ahead: It keeps in the fridge for up to 5 days and freezes well. I usually make a double batch and freeze what I don’t use.
Add it last: For that true Detroit finish, spoon the sauce on top of the cheese after the pizza bakes—or in the last couple of minutes before pulling it from the oven.

♥️ Loved this recipe? I’d be thrilled if you’d rate it ⭐️ and share your experience in the comments below! Your ratings and comments help other readers discover this recipe and keep this blog going. Did you add any special tweaks? Our community of home cooks would love to hear about it! ♥️

📖 Recipe