Someone who knows better, please correct me if I'm wrong. A typical pizza sauce is very thick. Is this too much for a home canner in a BWB? Are the approved ones more on the runny side, then boil down before use? Alyssa Lee--whether you can a recipe (or buy tomato paste and spice it yourself), you will be able to find tons of recipes for the spices needed in pizza sauce. Basic place to start would be garlic powder, oregano (powder is better for pizza sauce to me) and some other Italian spices--basil, parsley,or go with a blend. Google will show you bunches of recipes, but until you have the equip to make your own puree, just play and come up with what you like best. Tomato paste is much cheaper than the flavored, and you'll be able to personalize it more. Oregano is the main flavor I associate with pizza sauce. As for equip--decide how much it will be used. I have a Squeezo strainer (similar to the Victorio Dave mentioned) and wouldn't be without it for making tomato or applesauce. But, it's spendy to buy (mine came from DH's grandma) so unless you'll be doing lots, it may not be worth it.

I love baby clams with my home-marinated artichoke hearts as a topping, which is strange, because I don't care for any other seafood on pizza. I also love my pickled jalapeno rings on a cheese pizza. When I worked in a pizza parlor as a teen, we used to make those pizzas and scarf on them, waiting to see whose eyes would start watering first. I also like to eat crisp, cold dill pickles with pizza (not on it)which is another thing I picked up working there...yeah, I know, salt on top of salt, but I love the combo.

This is one Ann's Tomato Basil Sauce. She uses Italian sausage which is seasoned so few additional herbs required. http://www.thibeaultstable.com/2009/03/pasta-night.html

jerzeegirl, while I'm having some success with the cast iron, it's 10" on the bottom, and we need a wee bit bigger and I tend to mess up the dough getting it into the skillet - I still want a stone! Made another pie last night - way too much mushrooms, sausage, cheese, etc.! DH loved it, I found it far too filling! So you found 2 minutes to be the perfect parbaked crust too?! : - ) Hmmph, and I thought I was the queen of freezing - it had not occurred to me to freeze the crust after parbaking... I'll do that next time - what a time saver! Thank you! I do freeze my raw dough... I let it thaw in the fridge (cold fermentation) - anywhere from 2 to 6 days works well. I let it proof in an oiled bowl in a warm location for 2-4 hours. Then I use this method to stretch, but where he 'pounds' in the middle I don't, I like to just form my crust, then use my balled up fists to rotate it... we like a thin crust and bubbly thicker edge : ) I'll set the dough down 3-4 times to check it, and by then it keeps shape. This is the latest recipe I found that is a-mazing - ann_t'srecipe! I double the recipe, freezing all but one for a pie in a few days. At the bench cutting part is when I wrap to freeze. To all those who contributed to this thread, thank you so much! I used roasted plum tomatoes, added herbs (yes, plllog's marjoram too!), garlic, and just blended to a rough sauce - the sauce was far better! Next time I'll try ann_t's method of good canned tomatoes (must find!). Not cooking the sauce is the key for me - so thank you everyone!!! Lars, wish I had fresh herbs now to use, but next summer I will!