A recent comment pointed out that there’s no sauce recipe to go along with the deep-dish pizza crust. My goof. Here it is (I’ll also put it with the main recipe for future reference):
2 tablespoons olive oil
1 clove garlic, finely minced
1/2 small onion, diced
1 teaspoon dried oregano flakes
1/2 teaspoon dried basil leaves
1 28-ounce can tomatoes (not San Marzanos)
1 teaspoon sugar
1/2 tsp salt
2 tablespoons tomato paste
Heat oil in a small saucepan over medium heat. Add the garlic and fry for 1-2 minutes, or until a sudden wave of garlic smell sweeps out of the pan, telling you it’s ready. Add the onion and sauté until soft, about 8 minutes. Add the dried spices and sauté 3-4 minutes more. Put in the tomatoes, crush them with a potato masher, add salt and a couple grindings of pepper, and simmer for 20 minutes. Correct seasoning with salt and pepper to taste. Stir in the tomato paste and simmer 5 more minutes.
Recipe should make enough sauce for 2-3 pizzas, depending on how much sauce you like (I usually splatter on about 1 1/2 cups per pizza). It freezes well in tupperware or quart-sized freezer bags.