A great base to any pizza is a sauce and we have the Best Pizza Sauce Recipe for the classic Chicago Deep Dish. It isn't quite the same as a normal pizza sauce, but certainly has tons of flavor.
Welcome to our deep dive into Chicago style deep dish pizza! We have already looked at several pizza recipes from the web and also a huge list of pizza styles, but now we are moving on to recipes! I thought it would be fun to give a teaser of the full recipe with our version of the best pizza sauce recipe for a Chicago deep dish.
Quick Look At Chicago Style Deep Dish Construction
Understanding how this pizza is built can help understand the sauce and how we came up with this best pizza sauce recipe for our Chicago pie. So, first, tomatoes are on top. Because of the thickness of this pizza, cheese would burn on top.
Typically, the mozzarella is on the bottom, then the toppings and finally the sauce. Maybe some parmesan would be added on top. The exposure of the sauce will give it extra bake in the cooking and an uncooked sauce is typical for this style of pizza.
Chicago Deep Dish Sauce is Simple
Our best pizza sauce for a Chicago style deep dish really is simple. Crushed tomatoes with seasonings and garlic! Really, that is it. I purchase canned Cento petite diced tomatoes for our best pizza sauce recipe. If you can tomatoes, as we do, I have been known to use 2 quarts of them and crush them myself. For the seasonings, I use a salt and Italian seasoning mix (disclaimer below), as well as several minced cloves of garlic.
Herbs For This Pizza Sauce
I will be using dried herbs, but you can substitute fresh herbs, as well. I debated on what to use. On one hand, I thought it would be tasty to use fresh herbs, but then I thought about the price (fresh herbs are not really cheap here in winter) and the heritage. Thinking about the history of this pizza, I suspect most Chicago pizzerias in the 40s were not keeping an herb garden through the winter.
It is not like fresh herbs were available to everyone in the olden days during winter months. That stuff had to be shipped in, so I imagine (and I am speculating here), that dried herbs were the norm rather than the exception.
Not to mention, there are additional costs associated with fresh herbs. I believe dry herbs probably are legit and maybe more authentic to the reality of this pizza.
I will, more often, use fresh herbs during the summer. When I use fresh herbs, I mostly think about thyme and oregano when it comes to my Italian sauces, so those would be my primary spices. I may add sage and rosemary in smaller quantities.
Did You Try This Recipe?
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Are you making a Chicago deep dish pizza? Well, the sauce is simple and super tasty!
- 28 Ounces Cento crushed tomatoes
- 2 Cloves of garlic
- Salt, to taste
For Dried seasoning:
- 1 Teaspoon dried Italian seasoning
For Fresh Seasoning:
- 2 sprigs, fresh thyme
- 2 teaspoons fresh oregano, chopped
- ½ teaspoon fresh sage, chopped
- ½ teaspoon fresh rosemary, chopped
- Open can and strain tomatoes
- In large bowl, add rest of ingredients
- Use on Chicago Deep Dish Pizza
Keywords: pizza sauce recipe, chicago pizza sauce recipe