Peter,
Thanks for all of those links on Detroit-style pizzas. I wonder what kind of pepperoni Via 313 is using. In that picture in the first link it looks almost like regular pepperoni to my eyes, but in the second link the pepperoni looks somewhat cupped. Since the second article says that pepperoni is made in natural casing, it must not be regular pepperoni.
I still find it interesting that Via 313 sauces their pies after the baked, instead of before the baked. I also like how chunky the tomatoes look in the Foodjoy blog with the other dressings.
Those Detroit-style pizzas that Via 313 are making sure look great to me.
It also looks like Klausie’s Pizza Truck is making great looking Detroit-style pizzas. It looks like they might be saucing after the bakes, or either they are put back into the oven a little after the cheese and sauce is baked and then more sauce other ingredients might be added. I can’t really tell on those photos when I clicked though them when the saucing is done, but it appears to me to be done after the pizza is baked some. It says in your last link Wikipedia says marinara sauce is served on top of the pizza. That is the first I heard that. It also mentions a Detroit-style pizza being twice baked.
Norma
