I purchase 7-11 at the Costco Business Center and the # 10 can is often too big to experiment with. I often do my pizza sauce experimenting when i make a large amount of chilli. That way, I do not have to freeze the crush tomatoes and can use the right away. Sometimes I will buy Cento San Marzano tomatoes in the smaller can because the size is just right for home use. The recipe from Peter Reinhart's book, "American Pie", page 142, is great for this. (A book everyone should have in their pizza library. I appreciate that Peter Reinhart is willing to share his recipes and walk you through it step by step)
Crushed Tomato Sauce
Makes 4 cups
1 can (28 ounces) crushed tomatoes
1/4 teaspoon freshly ground black pepper
1 teaspoon dried basil or 2 tablespoons minced fresh basil (optional)
1 teaspoon dried oregano or 1 tablespoon minced fresh basil (optional)
1 tablespoon granulated garlic powder, or 5 cloves fresh garlic, minced or pressed
2 tablespoons red wine vinegar or freshly squeezed lemon juice, or a combination
1 teaspoon salt, or to taste
In a bowl, stir together all the ingredients, starting with 1/2 teaspoon salt and adding more to taste. Store in a tightly covered container in the refrigerator for up to 1 week.
One of my other favorite Pizza Sauces is Pizzaiolo by Stanislaus. It also comes in a #10 can, and I have found that i can freeze it without losing any of the great taste.