Deep dish pizzas from Chicago are usually crafted in dark, round specialty pans with deep straight sides of 1 1⁄2” or more. When baked, the crust creates a deep crispy bowl that cradles a layer of cheese and toppings, finished with sauce on top.
Makes 27 cups of sauce.
|1 can 74/40® Tomato Filets®|
|1 can Full Red® Tomato Puree|
|1⁄2 cup Corto® Extra Virgin Olive Oil|
|7 tablespoons fresh oregano, chopped|
|7 tablespoons fresh basil, chopped|
|4 teaspoons salt|
|1 teaspoon pepper|