Garlic in sauce

[CaptainofCrush]

What's everyone's thoughts on garlic in sauce for NY style?

I've tried fresh garlic many times with and without and can't decide what's better. 

I feel like garlic instantly changes the flavor and takes away from the fresh flavor of the tomatoes but not in a bad way. I usually sauté the garlic in oil before adding it to sauce.

Anyone that has had Di Fara, Luigis, Lucali, do you recall tasting garlic in their sauce?

[TXCraig1]

If I want garlic, I add it fresh on top of the sauce.

[Pizza_Not_War]

Whole roasted cloves!

[scott r]

There are actually 4 ways I do it with 4 different flavors and they all work.  I use all of them depending on what the pizza is and what I am trying to do. 

Fresh on top pre oven (fresh bright)
garlic infused oil post oven (even more fresh and bright)
roasted garlic in the sauce (rich deep but subtle flavor throughout the pizza)
roasted garlic on the pizza as a topping (rich deep flavor in giant bursts)

Yes to lucali and difara for a subtle garlic taste in the sauce, I haven't had Luigis.  Its been a long time but I think the difara sauce might have been different on round vs square and one had it and one didnt... But I could be wrong here. 

[CaptainofCrush]

There are actually 4 ways I do it with 4 different flavors and they all work.  I use all of them depending on what the pizza is and what I am trying to do. 

Fresh on top pre oven (fresh bright)
garlic infused oil post oven (even more fresh and bright)
roasted garlic in the sauce (rich deep but subtle flavor throughout the pizza)
roasted garlic on the pizza as a topping (rich deep flavor in giant bursts)

Yes to lucali and difara for a subtle garlic taste in the sauce, I haven't had Luigis.  Its been a long time but I think the difara sauce might have been different on round vs square and one had it and one didnt... But I could be wrong here.

Interesting. thanks. Which one do you use for NY style?
Also, when you roast garlic in the sauce, what process do you use?