you have a point, but everyone's taste is different, as are the goals of the sauce. Some like a bright, acidic sauce, others like a sweeter sauce...still others like a heavily spiced sauce......a firm stepping stone would be the 6n1 maters to start with, and then adjust to taste from there, no? When cooking to taste, I never measure...I add and taste and add some more and tweak things as I go...I think the dough is a bit different - water, salt, yeast and flour - the cornerstone of any dough...does the combination of said ingredients actually make the crust taste all that different (aside from massive amounts of salt added)? Or does the technique (ball and folds, mixing time, autolyze, and cold ferment, etc) have more impact on the end result? I think the latter, but I am a beginner, so I could be way off here.
Those are excellent points,and we all know that sauce is a very diverse topic based on preferences, and many times,individuality.
Yet I want to make an example...look at the Pizza Chains across the country.They will taste basically the same,no matter where you travel or go.I think that is kind of the point using 6 in 1's as a base and adapting a recipe to it that others can try out,and see whether they like it or not,without just making a sauce on the fly,where it will taste a bit different each time you make it.
Then,folks can tweak and either add or subtract,spices to their liking if the current recipes posted was not enough.Dough preference is almost similar.Can you imagine someone making their dough and posting they used a pinch of sugar,a handful of yeast,a pinch of salt,a few cups of water,unsure,and oil until it looked right in the mix?
To me the dough recipes is very much like the sauces...there are so many variables,hydrations,different types of flours brands used,high protein or gluten,low protein,bleached,bromated,non bleached,non bromated and etc.
There are dough ingredients added like salts,sugar,whey,oils,dough conditioners,different types of yeast,starters,etc.There are so many styles of pizza dough,The lists just goes on.Don't forget,each dough has different percentages of how much salt,water,oil,sugar or etc is used at a time.Changes in some of these can make enormous differences.
Some are cooked at very high temps,some are cooked at lower temps.Just saying dough is flour,yeast,water and salt is very basic.
That said,Sauce really is not that much diverse from dough recipes when you break it all down.One could easily say Pizza sauce is tomato puree or ground tomatoes,with spices added.
I believe that sauces,like dough recipes,can benefit from actual recipe amounts and percentages,just like dough recipes posted on here,only if you use a common base,and one most folks can purchase or acquire at home.Using the 6 in 1's is a good place to start,or any other good brand of tomatoes.I would love to see a sauce someone Loved made with a Escalon,Stanislaus base or other brand and shared the recipes as they did their dough recipe.
Then,like dough recipes,one can adjust spices and etc to their tastes should they want to do so.
While there may never be a sauce calculator,there can still be recipes people can copy and tweak later.
They do this everyday with dough recipes here and all of you folks turn out so many fantastic looking,yet diverse pies,that are never the same from one poster to the next.