Yeah I re-read the post and see what your saying.. Add the unpeeled, "smashed" garlic clove (probably 2 of em) to the final mixed product. Seal the container and let it sit over night. They are easily fished out of the sauce the next day. My mother who is an old Greek chef told me recently, "Thee Hunny...Why you are not pooting da Garleek clove in the sauce, to releez da flavour over night?... Then da negs day, you pool out the Garleek, and ees gonna tayz sooooo good!". So she smashed a few cloves with the flat part of a butcher's knife, and in went the garlic. She was right, just throw it in over night, then pull it out in a day or 2. Even with the extra "powdered garlic", it won't be too much. I feel powdered/dried garlic loses something in the processing of it - it loses alot of it's "bite". The old lady added, that cooking the actual fresh garlic would end up making the sauce too bitter. I concur.
So, smashed garlic clove(s) goes in when all ingredients are finally mixed, and then its removed from the sauce the next day before use. I did just that a little while ago, and it tastes pretty great raw. My brother is an even bigger pizza snob than myself - he even loved it.