Zingerman’s Detroit-Style Pizza

This comes together quickly (verses other pizza recipes I have made). Technique is very good - I achieved the crispy edges and bottom with additional 7-8 minutes in the oven (directly on rack). However the flavor of the dough is well, just bread. What makes it special is the crisp, cheesy edge and the fact that the sauce is on top (ladled on after pizza comes out of oven). Which brings me to the sauce - I found it much too sweet, even with half the sugar. Lesson learned - taste the tomatoes before adding sugar! Also, may let dough rest overnight in fridge to increase flavor.
I should add Joy's recipe is originally from Zingerman's Bakehouse.