[bc-chris]

Originally Posted by photon

If you find a good sauce recipe post it, the canned one I've been using is pretty bland.

this is the one i've used for a while

Spoiler!

Homemade Pizza Sauce

Prep Time:5 mins
Cook Time:30 mins

Ingredients:

• 1 (28-ounce) can San Marzano tomatoes (or the best quality you can find)
• 2 tablespoons olive oil
• 1/4 cup grated onions (or finely diced for chunkier texture)
• 3/4 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 -1/2 teaspoon red pepper flakes (depending on heat preference)
• 3 cloves garlic (grated or minced)
• 2 teaspoons granulated sugar
• 1 teaspoon salt

Directions:

1. If your tomatoes are packed whole, pour them into a large bowl and using your hands break down the tomatoes so that they’re chunky but not completely liquidy. This can also be done with an immersion stick blender by just pulsing it a few times. Set aside.
2. In a medium saucepan over medium heat, add the olive oil, grated onions, oregano, basil, and red pepper flakes. Allow the oil to cook the ingredients for 3-4 minutes, stirring as necessary. Add the garlic and continue to cook for another minute.
3. Add the tomatoes from step #1, along with the sugar and salt. Turn the heat down to low-medium and allow the sauce to simmer for at least 30 minutes. Taste the sauce and adjust seasonings to preference. If you’d like a more concentrated tomato flavor, you can continue to simmer the sauce for an addition 1-2 hours.
4. Sauce can be used ‘as is’ or if you prefer a smoother sauce, do a light puree in a blender
5. Use the sauce for pizzas immediately or allow to come to room temperature before storing in containers. Sauce can be refrigerated for up to 1 week or frozen for up to 3 months.
Notes:

1. This recipe can also be made with fresh tomatoes when they’re in season. You would need about 1 1/2- 1 3/4 pounds of tomatoes. Mark an “x” on the bottom of each tomato using a sharp paring knife. Add the tomatoes to boiling water for just 1 minute. Remove tomatoes carefully and peel. Continue from step #1 in recipe.

i also make my own dough - this recipe works great...

Spoiler!

Pizza Dough

Prep – 20 mins wait – 1 hr, 45mins yield – 2 crusts, 14”

Ingredients
· 3 1/2 to 4 cups bread flour, plus more for rolling
· 1 teaspoon white sugar
· 1 envelope instant dry yeast
· 2 teaspoons kosher salt
· 1 1/2 cups water, 110 degrees F
· 2 tablespoons olive oil, plus 2 teaspoons

Directions
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running (with a dough hook), add the water and 2 tablespoons of the oil and mix until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. ***I usually put it in the oven set to 105F. After about an hour, cut the dough into 2 equal pieces. Place each piece of dough onto a piece of parchment paper that has flour sprinkled on it. Form the dough into a circle shape and then use a rolling pin to flatten the pizza crusts to a consistent thickness (approx. 3/8”). Leaving the crusts on the parchment paper, slide them onto pizza trays (or cookie trays) and let them rise (in the oven @ 105F) for 30-45 minutes. Remove the pizza shells from the oven and reset oven to 525F. While oven is warming up, make your pizzas.
Cook time for the pizzas will be 6-9 minutes (maybe more depending on the oven).
If you have pizza stones, make sure they are in the oven BEFORE setting the oven to 525F.
Place the pizzas in the oven while still on the parchment paper. After about 4 minutes you should be able to pull the parchment paper out, leaving the pizzas to finish cooking on either the pizza tray or pizza stone
**the dough freezes great – put what you don’t want after the “first rise” in the freezer wrapped in saran wrap