Pizza sauces have typically been contentious issues on the forum because of the personal nature of such sauces. By that I mean that peoples' taste buds tend to zero in on sauces differently and more intensely than say, crusts or cheeses. (As an aside, the same might be true with different brands of say, pepperoni, both uncooked and baked on a pizza.) So, any given sauce can be intensely liked by one person but be intensely disliked by another person. It might be a matter of the overall taste or flavor, or the consistency of the sauce, the type of tomato, or whether it included bits of tomato skin, or seeds, too watery, too many or too few spices or herbs, the wrong selection of seasonings, too intense or too weak, too oily or not oily enough, or whatever. Over the years, I have seen many instances where a new member asked the forum for their favorite pizza sauces to help get them started on their pizza making journey. Several recipes would be offered up, often with pride and praise. Then the member would return and report that he or she tried the recipes but did not like them. This taught me not to offer up pizza sauce recipes. The exception is when I am trying to reverse engineer or clone a particular pizza sauce.
Several years ago, I thought it would be nice for members to offer up their favorite or best red pizza sauces for our members to try. I started a new thread for this purpose, at http://www.pizzamaking.com/forum/index.php?topic=9744.msg84540#msg84540
. As you can see from the number of posts, that went over like a lead balloon.
My best advice on sauces is for members to first decide what type of pizza they want to make, do some research to see what types of tomatoes and seasonings go best with the chosen style, and start out simple. Find a good tomato, and build on it, adding salt or a bit of sugar if needed, and graduating to herbs and spices. Eventually you will get the balance you are looking for. Others might hate it but it will be your personal creation to like and enjoy