This is the sauce I made for the Chicago Deep Dish Pizza.  It is intended to be warmed and served on top of the pizza which is baked without sauce.  This recipe was adapted from The Pizza Bible by Tony Gemignani.  Carol thought it was too thick.  It can be used immediately, but is better if given time to meld in the refrigerator.  (An idea is to add a little red wine vinegar for brightness.)

6 oz. tomato paste

12 oz. crushed tomatoes

¾ tsp. dried oregano

½ tsp. extra virgin olive oil

Pinch of salt

Mix together the ingredients.  Check for seasoning.  Store in the refrigerator.  Warm before serving on top of baked pizza.  1/3 cup of sauce is enough for 1/6 of the baked pizza.