Chicago Pizza Sauce Recipe
This Chicago Pizza Sauce Recipe is the secret to making a world-class deep-dish pizza in your kitchen. It features a very thick texture chunky tomatoes and a bold herb flavor that stands up to cheese.
Ingredients
- 28 ounces crushed tomatoes San Marzano style preferred
- 6 ounces tomato paste to thicken the sauce
- 1 tablespoon extra virgin olive oil
- 2 teaspoons granulated sugar
- 1½ teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 tablespoon unsalted butter
Instructions
Heat the Oil
- Pour the extra virgin olive oil into a medium saucepan over medium-low heat on your stove today. Adding the oil first helps the spices bloom and releases their natural oils for a much deeper flavor profile.
Sauté the Spices
- Add the dried oregano, basil, garlic powder, onion powder, and red pepper flakes to the warm olive oil. Stir for one minute until the kitchen smells like a beautiful Italian bakery and the spices are toasted.
Add Tomato Paste
- Stir in the thick tomato paste and cook it with the spices for about two minutes very carefully. Cooking the paste helps remove the raw metallic taste and adds a deep, caramelized red color to your sauce.
Pour Crushed Tomatoes
- Add the large can of crushed tomatoes to the pan and stir everything together with your wooden spoon. Using crushed tomatoes instead of sauce provides that classic, chunky Chicago texture that holds up under heavy cheese.
Sweeten the Sauce
- Sprinkle the granulated sugar and salt over the tomato mixture and stir until the sugar is fully dissolved. The sugar is very important because it balances the natural acidity of the tomatoes for a smoother taste.
Simmer on Low
- Reduce the heat to low and let the sauce simmer gently for twenty to thirty minutes without a lid. This allows the excess moisture to evaporate so your pizza crust does not get soggy under the toppings.
Add the Butter
- Stir in one tablespoon of unsalted butter right before you turn off the heat for a velvety finish. The butter adds a professional shine and a rich, creamy mouthfeel that makes this sauce feel truly special.
Taste and Adjust
- Take a small spoon and taste your sauce once it has thickened and turned a dark ruby red. Add a tiny bit more salt or pepper if needed to make the flavors pop for your guests.
Cool Completely
- Remove the pan from the heat and let the sauce cool down to room temperature before using it. Putting hot sauce on cold dough can cause the crust to become gummy and very difficult to bake.
Store or Use
- Ladle the cooled sauce into glass jars or spread it directly onto your prepared deep-dish pizza dough today. This thick sauce is the perfect heavy blanket for layers of mozzarella cheese and spicy Italian sausage.
Notes
- Use San Marzano tomatoes for the best quality and a naturally sweet and very low-acid flavor today.
- If you prefer a smooth sauce, use an immersion blender for thirty seconds before adding the butter. If you enjoy making pizza sauces from scratch, you might also love trying a creamy garlic-based white sauce as a completely different style for your next pizza night.
- Add a splash of red wine during the simmering process for a more sophisticated and earthy flavor profile.
- Do not skip the simmering step because a thick sauce is essential for a true Chicago-style pizza.
- Add fresh minced garlic instead of powder if you want a much sharper and more pungent garlic bite.
- Stir in a tablespoon of grated parmesan cheese at the end for an extra salty and savory kick.