The Ultimate Chicago Deep Dish Pizza Sauce Recipe (Better Than Restaurant-Style!)

Chicago deep dish pizza sauce isn't your typical pizza sauce situation. If you're picturing that smooth, herb-heavy sauce you'd find on a New York slice, think again. Chicago deep dish sauce is chunky, bright, and unapologetically bold. Today, I'm spilling all the secrets about what makes this sauce the crown jewel of deep-dish pizza.

Why Chicago Deep Dish Sauce is Different

Chicago deep dish pizza sauce sits ON TOP of all your other toppings (I know, mind-blown). Because of this, it needs to be thick enough not to run all over the place but juicy enough to keep everything moist during that long bake time. It's like the protective blanket for all your cheese and toppings.

This is the recipe you have been looking for!

Let's Gather Up the Ingredients

Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.

• 2 (28 oz) cans whole San Marzano tomatoes

• 4 cloves garlic, minced

• 1 medium yellow onion, diced

• 2 tablespoons olive oil

• 1 tablespoon dried oregano

• 2 teaspoons crushed red pepper flakes (adjust to taste)

• 1 teaspoon granulated sugar

• 1 teaspoon salt

• ½ teaspoon black pepper

• ¼ cup fresh basil, roughly chopped

Now Let's Get Cooking

Prep Your Tomatoes:

• Drain ONE can of tomatoes (save that juice for Bloody Marys!)

• Keep the juice from the second can

• Hand-crush both cans of tomatoes (seriously, use your hands - this is where the magic happens)

• Pro tip: Don't use the food processor. We want chunks, not puree!

Build the Flavor Base:

• Heat olive oil in a large saucepan over medium heat

• Sauté onion until soft and slightly golden. Add garlic and cook until fragrant (about 1 minute - don't let it brown)

• Add your hand-crushed tomatoes and juice from one can

Season and Simmer:

• Throw in oregano, red pepper flakes, sugar, salt, and pepper

• Let it simmer uncovered for 30-40 minutes, stirring occasionally

• Add fresh basil in the last 5 minutes

Let's Talk Texture

Your sauce should be thick enough to mound on a spoon but juicy enough to spread. Think somewhere between marinara and crushed tomatoes. If it gets too thick while simmering, add a splash of water. Too thin? Let it cook down a bit more.

The Non-Negotiables

Use Whole Tomatoes: Don't even think about using pre-crushed or pureed tomatoes. The texture won't be right.

San Marzano Are Worth It: Yes, they're more expensive, but they make a difference. You can get them at most local grocery stores or on AMAZON. If you can't find them, use the best-quality whole peeled tomatoes you can find.

Hand Crushing: This isn't just for fun (although it is pretty satisfying). Hand-crushing gives you those perfect, irregular chunks that make the sauce special.

Common Sauce Sins

• Don't overseason! Chicago deep dish pizza sauce is all about the tomatoes

• Skip the Italian seasoning blend - we're using oregano and fresh basil only

• Never use tomato paste - it makes the sauce too heavy

• Don't puree the sauce - chunks are your friends

Make-Ahead Magic

This sauce actually gets better overnight. Make it up to 3 days ahead and store it in the fridge. Just bring it to room temperature before using it on your pizza.

You can also freeze it in pizza-sized portions. Let it thaw overnight in the fridge when you're ready to use it.

The Final Layer

When you're building your deep dish pizza, remember: cheese and toppings go in first, then this gorgeous sauce goes on top. Don't be shy - use enough sauce to create a proper layer. You should see that beautiful red blanket covering everything underneath.

How Much Do You Need?

For a 14-inch deep dish pizza, you'll need about 1½ to 2 cups of sauce. This recipe makes enough for two large pizzas, because let's be honest - you're probably going to want another pizza tomorrow.

A Note on Heat

The red pepper flakes in this recipe give a gentle kick that's traditional in Chicago pizza joints. Feel free to adjust up or down, but don't skip them entirely - that subtle heat is part of what makes this sauce special.

Pro Tip: Save the leftover sauce and serve it hot over pasta the next day. Trust me, it's a game-changer.

Next up in our Chicago pizza series: the great cheese debate! But for now, get crushing those tomatoes, and let me know how your sauce turns out in the comments below!

If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.

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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

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