Chicago Deep Dish Chunky Sauce
Barely cooked, deliberately chunky. Hand-crushed whole tomatoes; the long bake does the cooking.
Intro
Barely cooked, deliberately chunky. Hand-crushed whole tomatoes, garlic, oregano, salt. Goes on top of the cheese, inside the pan, and bakes for 25+ minutes — so it doesn't need pre-cooking. The chunkiness is the point. Resist the urge to blend.
Ingredients
note · Hand-crushed. The chunkiness is the point.
note · Save the rest for pasta water.
note · ~4 cloves.
note · ~1½ tsp.
The process
- 1
Drain & reserve
Drain the tomatoes 800 g briefly, reserving 100 ml of the juice. Discard or save the rest for pasta water.
- 2
Hand-crush
Crush the tomatoes by hand into rough chunks in a bowl. You want pieces, not a purée.
- 3
Combine
Add the 100 ml reserved juice back. Stir in the olive oil 15 g, garlic 15 g, oregano 3 g, salt 7 g, sugar 3 g.
- 4
Rest
Let sit 10 minutes for the garlic to mellow into the sauce before topping the pizza.
✶ Pizzaiolo tipIf you want the Lou Malnati's version, add 1 tsp of dried Italian herb blend.⏱ Rest10:00
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