Jo, my pizza sauce is to simple..the boys don't like "much"..
So it's a can of tomato sauce, 1 large teaspoon of italian seasoning..pinch of sea salt, 1/2 t garlic powder, and a quick splash of balsamic vinegar. Simmered for 5 minutes or so then let to sit while I get the pizza dough's made and shaped.

I make mine more complicated....chop onions about 2 T fine....couple of cloves of garlic, sautee in EVOO....about 1 T,,,until soft,,,,add an 8 oz gan of tomato saucem 1 T tomato paste about 2 ro3 Td ry redw ine...basil,,,fresh if possible, oregano...also fresh if possible.....simmer and taste. Depending on your wine you may want toa dd a teaspoon of sugar....or not.
I make thes auce and while it's simmering I make the dough, slice the pepperoni and onions, grate the cheese....heat the oven, and roll out the dough....by that time thes auce has simmered enough....tekes about 30 minutes.
Linda C

This is quick, simple and delicious!

Take a 15 oz can of tomato sauce and combine with a small can of tomato paste in a microwavable bowl or 4 C measuring cup. Add herbs/garlic powder/onion whatever... I use about 1 1/2 T of dried herbs, plus some garlic and onion powder. Microwave for about 4 minutes and you're done!

Grace

Jo,
I don't make pizza sauce completely from scratch, but I got the basis of my recipe from America's Test Kitchen a few years back.
Also, someone on this forum(I'm sorry I've forgotten who) posted a link to a pizza making website and there is every bit of pizza info you could ask for there. Here's my recipe and below is the link for everything pizza:

Uncooked Pizza Sauce

In a medium bowl mix:
1 can tomato paste
2 cans water (more or less to your thickness preference)
1 Tbs dried oregano(1/2 & 1/2 oregano & basil)
1 Tsp garlic powder (or to taste)
1 Tsp dry minced onion (or to taste)
1/2 Tsp salt(or to taste)
1/2 Tsp sugar (or to taste)
1 Tbs olive oil
2 Tbs Parmesan cheese, grated

I use 1/2 cup of sauce on a 16" pizza. I separate the leftover sauce into Ziploc bags and toss them in the freezer for later use.

Here is a link that might be useful: Pizza Making

(shhhh...I saw Lou posting on another thread and I am trying to coax him out...)
Thanks for the recipes, I am sure I will use them.

jo

You know, I was watching pizza made at a pizza place that I like and they just use plain tomato looking sauce right out of the can.
I'm sort of wondering if most commercial pizza places used plain tomato or very simply seasoned (salt, maybe some garlic powder) sauce.
Otherwise it just tastes like spaghetti sauce.

I add little barbecue sauce to the tomato sauce, everyone loves my pizzas and most never guess that there is barbecue sauce and that's what makes it special :)

Mary:
I used canned commercial Pizza Sauce in my Pizzeria.
It is a mixture of Crushed Tomatoes and Puree W. Bay Leaves. Maybe now it is different.

I added a lot of seasoning. It doesn't taste like Spaghetti Sauce unless it it is cooked for about 3 hours.

It must have been good because I delivered to homes that were very close to other Pizzeria's.
Thought I gave you the recipe???
Lou

PS: I've used Spaghetti Sauce on Pizza's, many times.
Some like Tomatoes with hardly any seasoning.
Whatever gets you thru the night.

I've given up making cooked pizza sauce as I have found that tomato puree or the Escalon 6-in-1 tomatoes seasoned with Penzey's pizza seasoning and some added hot crushed pepper flakes makes a sauce that pleases me. Tomato puree is thicker than tomato sauce, but sometimes not as easy to find. I have also blended a spoonful of tomato paste into plain tomato sauce to make it thicker.

And I have tried hand crushing plain canned tomatoes and draining them before putting on the crust, but that is more time consuming and messy. In my earlier days of making pizza I used to put too much sauce on - now I use less.

This is my favourite sauce for pizza.

Home Cookin Chapter: Recipes From Thibeault's Table

Pizza Sauce
===========
1 28 oz can quality Italian Tomatoes
2 cloves of garlic
fennel seed
oregano
Basil
2 to 3 Tablespoons olive oil

salt and pepper

Puree tomatoes with the minced garlic. Grind the fennel seeds. Add the fennel and the oregano, basil, and the olive oil and mix together.

NOTE: I use a stick blender and blend all of these ingredients right in the can.

I don't make pizza often but when I do, I get involved just a little with the sauce:

PIZZA SAUCE

Covers 1 or 2 pizzas

Ingredients

2 Tbs good olive oil
1 Tbs butter
1/2 cup onion, chopped
1/4 cup celery, chopped
1 clove garlic, minced
8 oz tomato sauce
6 oz tomato paste
2 Tbs fresh-grated parmesan cheese
1 tsp dried basil
1-1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
1 small bay leaf
1 tsp fennel seed
pinch red pepper flakes

Directions

In a large skillet over medium-high heat, melt butter with the oil. Add the onion and celery and sauté until soft and transparent.

Add the garlic, tomato sauce and tomato paste and stir until smooth.

Add remaining ingredients and bring to slow simmer.

Simmer for 30-60 minutes.

Remove the bay leaf.

I almost always add two links of sweet Italian sausage (casings removed and sausage crumbled) when I cook the onions. But not everyone eats meat so....

Although there's lots of quicker and easier sauce recipes, I figure if you're going to do something as time-consuming as pizza, you might as well go for it with the sauce.

Joe

Ann, how much fennel seed do you use?

I sauté some sliced garlic in a generous amount of olive oil. When it starts to smell good I add a 28 oz. can of crushed tomatoes. I cook it constantly stirring until the oil emulsifies with the tomato liquid. (It changes color in a subtle way when that happens.) I season with salt, black pepper, basil (fresh when ours is in season, dried otherwise) and small amounts of red pepper flakes and sugar. I divide it into three Chinese take out soup containers and put it in the freezer. We use it for pizza, pasta, and anything else needing a tomato based sauce.

--Doug

Ann, do you drain the tomatoes before pureeing - or add everything with the liquid in the can?

Depends on the brand of tomatoes. If they have more juice than necessary I will drain them. But I really don't like a thick pizza sauce.

Ann

Hey Joe watta ya know:

I thought I was the only one who made a little fuss over Pizza Sauce. You do pretty good too !!!!!
Might as well put in my recipe AGAIN.
Don't know if anyone will try it ???
Might be good !!!
Lou

Pizza Sauce and Spaghetti Sauce ( Gravy )

You can use canned tomatoes but make sure they are Italian or a deep red color. Some choices are Contadina , Red Pack , HuntÂs , All Red, = Tutto Rosso, Chento

Pizza Sauce

1 Large can of Tomato Puree and Crushed Tomatoes
I use Powdered Spices now, and get the same results
1 level teaspoon Garlic pwd.
(add more later to taste)
1 tablespn. of onion powder. 1 teasp. Salt.
3 teasp. Sugar ( add more if it tastes too acidy ).
An Italian pinch of pwd.cloves.
3/4 teasp. Oregano ( or to taste ) it is strong.
1 teaspoon of Parsley,
1/2 teasp. basil.
1/4 teasp. black pepper.
½ teaspoon + of ( Chicken flavored Soup Base )
Large handful of Parmasan Cheese, when done , after 1/2 hour.
Continue for Spaghetti Sauce

This recipe can be used for Spagetti Sauce ( maybe you would want to cut down on the Oregano ) also just add a can of Tomatoe Paste and water to thin a little , if it is too thick it will burn easily. It will thicken as it cooks.
½ cup of fine chopped Onion.
And 3 bay leaves . Don't forget the Chicken flavored Soup Base. Add uncooked Meatballs, Sausage and Chicken Thighs, when you start cooking. (cook at least 1 ½ to 2 hours ) Take the chicken out when it is done. ( About 1 hour ) Add the Parmasan Cheese after the sauce is cooked & stir
ALSO !!! season to your own taste. Add more or less of what you like.

Hey Lou welcome back...where ya been?

I've been making your pizza crust forever now and the family absolutely loves it. me too it's so easy to work with.

So maybe I'll give your sauce a try !

I make AnnT's pizza sauce for three reasons, it's easy, it's good and it contain fennel seeds which I love, love, love on pizza.

Beverly

I asked Ann how much fennel seed she uses, but she didn't see the question higher up. Maybe she will now.

Sorry Cloudy, I just saw your question. I didn't specify exact amounts of herbs/seasoning for the sauce because it varies depending on the tomatoes and your own personal taste. I would start with 1/2 teaspoon and add more if you are like Beverly and really love fennel seed. Also I like to use Italian sausage that is seasoned with fennel seed on my pizza so I let that influence how much fennel I add to my sauce. After all this talk about pizza, I decided to save some of my bread dough today and make a pizza for dinner. I just mixed up my sauce so the flavours have a chance to meld.

Ann

Thanks, Ann. I really like fennel seed in sausage so I think I will like it in the sauce too.

Jo:
Sorry, I missed your message.
I Pop in and out but don't get too involved.
Thanks, Lou

PS : Does any one know what the sound is, that comes in every once in a while. It's new to me?

Sounds like a Cow in heat or passing wind.
Is this something to keep you awake.

At first I thought it was my Swivel Chair but it did it when I wasn't in the Chair and it wasn't me.

I realize that my response is out of season, but below is my new favorite sauce for homemade pizza (originally posted on the Harvest Forum). I made a batch of it last fall when the tomatoes were coming on strong, and it's SO GOOD on pizza. --Gina

Chunky Basil Pasta Sauce

8 cups coarsely chopped peeled tomatoes , about 9-12 tomatoes or 4 lbs (I washed but did not peel mine)
1 cup chopped onion
3 cloves garlic, minced
1/4 to 1/2 teaspoon red pepper flakes, optional
2/3 cup red wine
1/3 cup red wine vinegar, 5% strength
1/2 cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon pickling salt (I used about 1 1/2 tablespoons!)
1/2 teaspoon granulated sugar (I used about 1/4 cup)
16 oz. can tomato paste

Combine tomatoes, onion, garlic, pepper flakes, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently.

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch of rim (head space). Process 35 minutes for pints jars and 40 minutes for quarts in a boiling water bath. Yield: 8 cups

Here is a link that might be useful: Lindsey's Luscious Chunky Basil Pasta Sauce