Originally Posted by
Kalboz
The problem with US-made "Italian" sauces is the manufacturers cram too much stuff in thier products (garlic, onions, seasonings, coloring, and other items) while the Italian sauce is simple: tomatoes, olive oil, and maybe salt. You almost never find such products in grocery stores in Italy.
Yeah, I've always made my own tomato sauces (the quote was from work2fly's post, not mine).
As far as a Detroit-style pizza goes, TJ's dough probably has too low a water content, and mozzarella is usually too low in fat to get the proper melted cheese crust around the edges. If you can't get brick cheese, the mozzarella/cheddar/jack combination works pretty well.