Tomato Sauce For Chicago Style Pizza Recipes

THE BEST HOMEMADE CHICAGO PIZZA SAUCE EVER!

Being from Chicago, I've tasted a lot of different pizza sauces. (Pizza capital of the world!) Everyone that's had my pizza says they love my sauce. Try it once. You'll be hooked!! The best thing about this sauce is that you don't have to cook it!

Provided by rothiii

Categories Sauces

Time 2m

Yield 2 Large or One deep dish, 2 serving(s)

Number Of Ingredients 9

The Best Homemade Chicago Pizza Sauce Ever! image

Steps:

Stir all well. I use a whisk. Let sit for "a couple-two-tree" hours. What could be easier? You can use this for pasta sauce too with some meatballs and sausage. I put the raw meat in and gently simmer it for an hour or so. It gives the sauce a hearty flavor. You gotta try this one!

Ingredients

1 (32 ounce) can tomato puree (I like Walmart's or Contadina)
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon garlic powder
1 teaspoon pepper
salt (To taste)
1 teaspoon sugar

EASY PIZZA SAUCE II

My three picky eaters have no complaints about the pizza sauce, and it takes about a minute to make!

Provided by MELHARVEY

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pizza Sauce Recipes

Yield 16

Number Of Ingredients 4

Easy Pizza Sauce II image

Steps:

In a medium bowl, combine tomato sauce, garlic, oregano and basil and mix all together. Spread mixture over pizza crust, if desired.

Nutrition Facts : Calories 3.7 calories, Carbohydrate 0.8 g, Fiber 0.2 g, Protein 0.2 g, Sodium 73.4 mg, Sugar 0.6 g

Ingredients

1 (8 ounce) can tomato sauce
½ teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon dried basil

TOMATO SAUCE FOR CHICAGO STYLE PIZZA

From the awesome book "Pizza" by Diane Morgan. This recipe is so yummy on deep-dish pizza (and probably on regular pizza too!)

Provided by lucid501

Categories Sauces

Time 1h

Yield 3 1/2 cups, 8 serving(s)

Number Of Ingredients 6

Tomato Sauce for Chicago Style Pizza image

Steps:

Place the tomatoes, including the juice from the cans, into a large stockpot.
Crush the tomatoes using the back of a large spoon, or just squish them with your hand.
Stir in the oregano and salt. Simmer the tomatoes, uncovered, over medium-low heat until the sauce is thick and all the liquid has evaporated, about 50 minutes.
Remove from the heat and let cool. Stir in the garlic and basil.
Add the red pepper flakes, if desired.
Use immediately, or refrigerate in a tightly covered container for up to 3 days, or freeze for up to 2 months.
Bring to room temperature before using.

Nutrition Facts : Calories 36.4, Fat 0.3, SaturatedFat 0.1, Sodium 474.2, Carbohydrate 8.3, Fiber 2, Sugar 5.1, Protein 1.7

Ingredients

2 (28 ounce) cans whole italian-style peeled tomatoes
1 tablespoon dried oregano
1 teaspoon kosher salt
2 garlic cloves, minced
8 large fresh basil leaves, coarsely chopped
1/2 teaspoon red pepper flakes (optional)

PIZZA SAUCE FOR CHICAGO THIN-CRUST PIZZA

In Chicago, pizza sauce tends to have an intensely savory flavor that comes from cooking down canned tomatoes heavily seasoned with dried herbs, like marjoram and oregano, and garlic. (This version uses a combination of fresh garlic and garlic powder.) There is debate over how sweet, how tart and how cooked the sauce should be. The sauce cooks pretty thoroughly on the pizza, so cooking it in advance changes it only incrementally. Sweetness and tartness can always be adjusted with extra salt or vinegar.

Provided by J. Kenji López-Alt

Categories sauces and gravies

Time 5m

Yield About 4 cups (enough for 4 to 6 pizzas)

Number Of Ingredients 9

Pizza Sauce for Chicago Thin-Crust Pizza image

Steps:

Combine all ingredients in a blender or food processor, and pulse until mostly smooth but a few small bits of tomato remain. Store in a sealed container in the refrigerator for up to 1 week.

Nutrition Facts : @context http, Calories 76, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 301 milligrams, Sugar 7 grams, TransFat 0 grams

Ingredients

1 (28-ounce) can whole peeled tomatoes with their juices
1 (6-ounce) can tomato paste
4 medium garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 tablespoons dried Italian seasoning (see Tip)
1 tablespoon granulated sugar, or to taste
2 teaspoons red-wine vinegar, or to taste
2 teaspoons garlic powder
1 teaspoon kosher salt (such as Diamond Crystal)

CHICAGO-STYLE DEEP-DISH PIZZA

My husband and I tried to duplicate the deep-dish pizza recipe from a popular restaurant, and I think our Chicago-style deep-dish pizza turned out even better. The secret is baking it in a cast-iron skillet! -Lynn Hamilton, Naperville, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 2 pizzas (8 slices each).

Number Of Ingredients 18

Chicago-Style Deep-Dish Pizza image

Steps:

In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes., Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. cast-iron or other ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese., In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni and mushrooms; 1 cup mozzarella; and 2 tablespoons Parmesan cheese. , Cover and bake at 450° for 35 minutes. Uncover; bake until lightly browned, about 5 minutes longer.,

Nutrition Facts : Calories 407 calories, Fat 23g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 872mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

Ingredients

3-1/2 cups all-purpose flour
1/4 cup cornmeal
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons sugar
1/2 teaspoon salt
1 cup water
1/3 cup olive oil
TOPPINGS:
6 cups shredded part-skim mozzarella cheese, divided
1 can (28 ounces) diced tomatoes, well drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper
1 pound bulk Italian sausage, cooked and crumbled
48 slices pepperoni
1/2 pound sliced fresh mushrooms
1/4 cup grated Parmesan cheese

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CHICAGO-STYLE DEEP DISH PIZZA - SALLY'S BAKING ADDICTION

Web Dec 31, 2014 Tomato Sauce for Both Pizzas 2 Tablespoons ( 30g) unsalted butter 1 small onion, grated (about 1/3 cup )* 3/4 teaspoon salt …
From sallysbakingaddiction.com
4.9/5 (160)
Category Dinner
Cuisine American
Total Time 4 hrs 30 mins

Please use my step-by-step photos below this written out recipe as a guide to making the pizza. For best results and ease of mind, read through the recipe completely before beginning. You will need two deep dish 9×2 inch round cake pans if you are making both pizzas at the same time. You can also use 9 inch springform pans.
Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. If you do not have a stand mixer, use your hand mixer and a very very large bowl. If you do not have any mixer, you will do this all by hand. Again, use a very large bowl. Give those ingredients a quick toss with your mixer on low or with a large wooden spoon. Add the warm water and 1/4 cup of melted butter. The warm water should be around 90°F (32°C). Make sure it is not very, very hot or it will kill the yeast. Likewise, make sure the butter isn’t boiling hot. If you melt it in the microwave, let it sit for 5 minutes before adding. On low speed, beat (or stir) the dough ingredients until everything begins to be moistened. Continuing on low speed (or remove from the bowl and knead by hand if you do not own a mixer), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook- about 4-5 minutes. If the d
Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it around so that all sides of the dough are coated in the oil. Cover the bowl tightly with aluminum foil and allow to rise in a warm environment for 1-2 hours or until double in size. For this warm environment, here is what I do: Preheat oven to 250°F (121°C). Once at 250°F, turn oven off. Place bowl inside. Close the oven. The lingering heat will help your dough rise. This is especially ideal on cold winter days.
Once the dough is ready, lightly flour a large work surface. Remove dough from the bowl, set the bowl and aluminum foil aside (to use later). Gently punch down the dough to remove any air bubbles and roll the dough into a large 15×12 inch rectangle. Spread 1/4 cup of softened butter on top of the dough. Roll it up lengthwise per the photos below. Cut the dough log in half. Form the two pieces of dough into balls and place back into your greased bowl. Cover with aluminum foil and allow to rise in the refrigerator (not in a warm place) for 1 hour until they are puffy as you make the sauce.

Tomato Sauce For Chicago Style Pizza Recipes

THE BEST HOMEMADE CHICAGO PIZZA SAUCE EVER!

Being from Chicago, I've tasted a lot of different pizza sauces. (Pizza capital of the world!) Everyone that's had my pizza says they love my sauce. Try it once. You'll be hooked!! The best thing about this sauce is that you don't have to cook it!

EASY PIZZA SAUCE II

My three picky eaters have no complaints about the pizza sauce, and it takes about a minute to make!

TOMATO SAUCE FOR CHICAGO STYLE PIZZA

From the awesome book "Pizza" by Diane Morgan. This recipe is so yummy on deep-dish pizza (and probably on regular pizza too!)

PIZZA SAUCE FOR CHICAGO THIN-CRUST PIZZA

CHICAGO-STYLE DEEP-DISH PIZZA

My husband and I tried to duplicate the deep-dish pizza recipe from a popular restaurant, and I think our Chicago-style deep-dish pizza turned out even better. The secret is baking it in a cast-iron skillet! -Lynn Hamilton, Naperville, Illinois

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