Dear Jennifer (the pizza queen)

I just want you to know, that I really did try your version of deep dish pizza, last night. It was FABU!!!! I've considered my version of Pizza sauce, as really great. However- - - - I was so intrigued with the canned tomatoes, chopped coarsely, instead of a sauce. (sometimes, when I use my sauce, even though delicious, it can turn out a little too liquidy on the finished pie.) Well, I guess the only deviation from your recipe that I did was, that I bought a 28 oz can of diced tomatoes, that had garlic and herbs. I just dumped the can into a strainer, and voila! I had a large amount of cut tomatoes to lay onto the pie. I was thrilled at the way that these tomatoes melded into a wonderful topping, from the high heat of the oven, and the long baking time. Your recipe truly has inspired me to try some of my own tried and true recipes, but with your tomato topping. Wish I was allowed to include my E-Mail address, so we could correspond. But instead, I will be satisfied to just send my thanks to you.

Sincerely yours,
Jeff

P.S.
I am including the pizza sauce that I've been using for quite some time. I use it on thin or thick crust pies. Maybe you might want to try it. Perhaps one of the reasons why it has sometimes been a bit watery, although tasty, is, because I've used it for deep dish pies that have been made in my "Gino's East Deep Dish Pizza Machine". It is a fun toy ($100.00), where you put a bit of oil into the built in pan, then lay down your crust, and fill and sauce. You then put down the lid, and plug in the machine. Only then, does the machine heat up. After about 35 minutes, you get a really crispy crusted tasty pie. Maybe the drawback to the machine is that when you put the lid down, there isn't much air circulation, and hence, a watery sauce. Your pie, I did in my regular oven, and it was PERFECT. I suppose I should try it with my sauce recipe too, to see if the extra air circulation might be the answer to my "watery sauce" problem. All this talk about my pizza woes, must illustrate how obsessive I am about cooking. Oh well, I could think of worse habits.

Cheers!

Pizza Sauce

Just combine the following ingredients. I use 1/2 cup of the sauce for a standard 12-13 inch pizza. And for a 12 inch deep dish pie, I use 1 cup of the sauce. This recipe makes enough sauce for several pies, and I have found only 1 way to successfully freeze any leftover sauce, for future pies. This method works BEAUTIFULLY. I freeze the extra sauce in appropriate sized containers, so you can defrost just the amount needed. When the sauce thaws, you will notice that it is a completely different texture, than when freshly made, and there will be a noticeable watery separation. You can stir all you like, but it will never go back to it's original state. I have found, that if you use one of the many brands of INVERSION type blenders, such as Braun, Cuisinart, etc., that it reconstitutes, perfectly. Before using this "wand" type of blender, do NOT pour off any of the liquid that has separated from the sauce. It will emulsify back in, and be undistinguishable from a freshly made sauce. Just give the sauce a zapping with the blender, until it is smooth.

Note that a few of my measurements are disgustingly precise. These are not crucial aspects to make this tasty sauce. It's just that with my laboratory scale, and my calculator, I have been able to break down many recipes that are originally "institutional sized". This is one of them.

1 (28 oz.) can of Tomato Puree (the only ingredient in this can should be tomatoes! No salt, spice, or nothin' else!)
1/2 + 1/8 tsp. Dried oregano, crumbled
1/2 + 1/8 tsp. Dried basil, crumbled
1/2 + 1/8 tsp. Freshly ground black pepper
5 good sized cloves of garlic, crushed
44g., approximately 1 1/2 oz., or about 1/3 cup of best quality Parmesan cheese, such as Reggiano.
1 tsp. + 1/4 tsp. Salt
1/4 + 1/16 tsp. Onion powder