I finally have my crust the way I like it but now I need a good pizza sauce to up my game. Thanks in advance.

Buy a can (28oz) or two of Rega or Flora DOP San Marzano tomatoes and put it in your blender juice and all with a tablespoon of sea salt (per can) and pulse it until the tomatoes are just broken up. Don’t over do it. 3 quick pulses does the job for one can.
That’s your sauce. It’ll cook on the pie.

My wife buys..whatever brand. It's not terrible, but I make it great.

I smoke a beef roast (chuck is perfect) and make a sort of braciole w/ it. Drop those rolls into the sauce, sometimes I'll add 2 slices of bacon, and let it simmer for at least an hour. You can jazz the sauce a bit more, if needed.

Eat the meat w/ some fresh pasta. The rest of the sauce is used for homemade pizza (over coals in the Kamado) w/ fresh, homemade, mozzarella. Spettacolare!

I like the simplicity, and will be watching for that brand of tomatoes.

Any brand of genuine San Marzano tomatoes from Italy bearing the DOP will do. Those two brands in my post are readily available in my AO.

While just tomatoes and salt are good, I like to simmer a couple cloves of garlic, crushed red pepper and oregano in olive oil, then put that mixture, a 28oz can of whole tomatoes,  and some salt in a blender. Blitz it down to whatever consistency you like, then back in the pot to simmer for a bit.

I love the flavor and texture of 6 in 1 canned tomato sauce, it is great plain, or with garlic, oregano, basil or salt added. Excellent.

Stanislaus Full Red is also very good.

Thanks guys, I’m going to try to get some DOP tomatoes. I think most of my sauce problems are due to the lack of flavor in the base tomato sauce. I know the store bought tomatoes available here are flavorless compared to the ones from the garden. The same flavorless tomatoes are probably used in the sauce I have been getting.

1 (28-ounce) can whole peeled tomatoes
1 tablespoon olive  oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
1/8 teaspoon dried oregano
pinch red pepper flakes
Kosher salt
2 (6-inch) sprigs fresh basil with leaves attached
1 medium yellow onion, peeled and split in half or ½ onion plus ? tsp of onion powder
1/2 teaspoon sugar

1.
Pulse tomatoes in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
2.
Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

This is my basic sauce. Now in the winter I use dried basil. In the summer I use fresh tomatoes from the garden and do a par boil/remove skin.  I use this sauce for every thing calling for a red sauce.
Also I like powder cayenne pepper in place of red pepper flakes and omit the sugar. Tweek it to your liking.

Thanks passgas55, I’ll give it a go as soon as I get some quality tomatoes.

I'm going to second this. Its pretty close to what I do as well. I add a little marjoram if i have it.


but as said, the tomatoes really matter, IMO. Find you some real deal DOPs.

I do something very similar.  it's stupid easy and makes great sauce.  I make big batches and freeze some for another day when I do it.  

San Marzano peeled tomatos

Cento lawsuit

huh, learned something today.  I have a few cans left (and they seemed fine to me) but maybe I'll try to find the legit ones next time.  thanks for the info ElrodCod

The San Marzanos I grew last year put out a ton. So I have my own canned San Marzano sauce. For a pint jar of sauce I add 1/2 tsp of: black pepper, garlic powder, onion powder, and salt. 1/4 tsp crushed red pepper and 1 tsp basil. We also dehydrated some tomatoes and made a powder, if the sauce is a little runny I throw some of that in.

Best pre-made I've ever had is Don Pepino.

Don Pepino

I stopped using pizza sauce and instead just run a couple Roma tomatoes through the mandoline and spread them out in a single layer on the dough, then season w salt, pepper, oregano, chili flake and a little drizzle of olive oil before adding my cheese and whatever else.

3 tbls extra virgin olive oil
1 tbls garlic puree
28 oz can Cento San Marzano tomatoes hand crushed (best I have tried)
2 tbls dried oregano
1/8 tsp fish sauce
1 tsp soy sauce
1 tsp sugar
1 large pinch baking soda
Salt to taste

Saute garlic in olive oil for 2 minutes, add tomatoes. Bring to a simmer. Add oregano, fish sauce soy sauce and sugar. Simmer for 5 minutes. Turn off the heat and stir in pinch of baking soda. Salt to taste.

Interesting.

My wife is from south Italy and really likes Cento.  Another one we like is the Kirkland Organic canned tomatoes.  For some reason the flavor is similar.

We have also grown our San Marzano tomatoes and canned them.  The flavor is amazing