I have spent quite a bit of time searching the forum here and really haven't come up with a good answer on whether to use crushed tomatoes straight from the can drained, or whether to season them and cook them down for a bit. I am trying to get that true deep dish experience, and I am also wondering if an overnight rise in the fridge is absolutely necessary for a Malnati's style deep dish pizza. I was hoping to eat it tonight, which would only give me about 8 hours from right now to rise and I guess I'd do it just out on the counter covered at room temp. Thanks so much for the help, and I am sorry if this has been asked before but I tried searching. -Cory
Crushed (or ground) , uncooked, and drained is the way to go.
Tomatoes should taste good out of the can or adjust with sugar/salt as needed.
I use a bit of basil in my tomatoes.
Use just enough tomatoes to cover your pizza, but don't go overboard.
An overnight rise for your dough is not required.
Try to get at least one hour of rising in before you use your dough, but preferably 2 hours,
or punch down the dough every two hours until you are ready to use it.