Deep Dish Chicago-Style Pizza

Fry onion and garlic slowly in oil for about 5 minutes. Add tomatoes with tomato paste to the onion and garlic. Add all the other ingredients except baking soda and simmer in a covered saucepan for 1 1/2 hours. Baking soda should be added in the last 10 minutes. (The purpose of the baking soda is to reduce the acidity of the tomato sauce.) Add the soda, a very little bit at a time and cook sauce for several minutes.

Mix the yeast with warm water and sugar. Let stand in a warm place for 10 minutes. Mix flour and salt together in bowl. Add yeast to flour mixture and stir again. Finally add olive oil and stir until the dough begins to form a ball. Knead for 8-10 minutes. Transfer dough to an oiled bowl and rotate so entire surface is oiled. Cover with plastic wrap or a clean towel and let rise in a warm place until double in size, about 1 hour. Punch down and knead again. Allow to rise an additional 20 minutes. Grease bottom and sides of Chicago pizza pan (cake pan will do). Place dough in pan. Press edges of dough up and inch or two along the sides of pan. Spread on pizza sauce. Distribute ingredients of your choice, except cheese. Place in 400 degree oven for 15-20 minutes or until crusts begins to turn brown. Add cheese of your choice and bake approximately 5-10 more minutes.