0 Members and 1 Guest are viewing this topic.
redox, I use a real basic diluted puree with only several different spices.I can tell by looking at the recipe, Garvey's sauce would serve you well. There are a couple items on there you could probably omit if you don't have them and I'm sure it will still be great(the paparica and marjoram). Hope Garvey doesn't get mad at me tinkering with his recipe, I'm just trying to make this easier for you to try. Also, you could use a little extra oregano if you don't have the "Italian Seasoning blend"http://www.pizzamaking.com/forum/index.php/topic,17662.msg171274.html#msg171274