"A thin, watery pizza sauce will invade the otherwise fluffy crumb of your pizza dough, inhibiting it from drying out and puffing up as the pizza bakes. Even if you manage to get the crust cooked all the way through, a pool of sauce will instill a mushy and unpleasant texture as your pizza sits in the pan. Watery sauce also creates a soup out of any toppings you pile on"
"The solution is a thick, almost paste-like sauce. Whether you're making pizza sauce from scratch or using your favorite store-bought pizza sauce, reducing it down is a key to elevating the sauce. A reduction will both thicken it and concentrate the rich umami-flavor, which will keep your Chicago-style pizza delicious and mess-free. Reducing tomato sauce is a practice in patience as it takes about an hour at a steady simmer."
Watery sauce soaks into the fluffy crumb of deep-dish dough, preventing the dough from drying and puffing during baking and leaving a mushy texture in the pan. Excess moisture creates a soupy layer that can make toppings and even thick cheese slide off slices. A thick, almost paste-like sauce solves this by avoiding infiltration and maintaining texture. Reducing tomato sauce concentrates umami and thickens consistency; reduction typically requires about an hour at a steady simmer. When time is limited, other thick sauces like pesto, barbecue, or Alfredo can be used for alternative Chicago-style pizzas.
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