Pizza Sauce for Chicago Thin-Crust Pizza Recipe - NYT Cooking

In Chicago, pizza sauce tends to have an intensely savory flavor that comes from cooking down canned tomatoes heavily seasoned with dried herbs, like marjoram and oregano, and garlic (This version uses a combination of fresh garlic and garlic powder.) There is debate over how sweet, how tart and how cooked the sauce should be The sauce cooks pretty thoroughly on the pizza, so cooking it in advance changes it only incrementally

J. Kenji López-Alt on Instagram: Party-cut, bar-style, tavern-style, Chicago thin-crust, whatever you call it, if you're from the Midwest, you know it. My recipe is out. I've been working on this for

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Pizza Sauce for Chicago Thin-Crust Pizza Recipe - NYT Cooking

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