Author Topic: Deep Dish sauce Question  (Read 66 times)

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Offline paulhh

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Deep Dish sauce Question
« on: April 20, 2015, 04:05:53 PM »
I'm trying to figure out the right sauce to use for deep dish. I have a good sauce that I use for my N.Y. style pizza but it's too watery for the deep dish. I have tried the crushed tomatoes with some added spices on my deep dish . Not only do I have to use a lot on the pizza to cover it but I get complaints about too much sauce. I like  it but my critics(the grand kids )are on my case.  I'm looking for a sauce that will hold up when I cut the pizza and not run all over the place. What am I missing??? Thanks