Thanks for the input guys, this is what I'm doing after I'm done typing. Just got back from the Restaurant Depot and they had #10 cans of Pastorelli's Pizza sauce, Stanislaus's Full Red Pizza Sauce, and Stanislaus's 7/11 ground tomatoes. Both myself and my bride of 29 years Rosie, liked the Pastorelli the best (using the finger dip method) but agreed both the Pastorelli and the Stanislaus Full Red needs a little thinning so I'm going to combine the both with the 7/11 ground tomatoes in a 4 gallon plastic bucket and add water if needed and freeze as is in ziplock quart bags. That way I can play with smaller batches and work on seasoning and flavor from pie to pie. I'm a regular poster on Ray Basso's BBQ Forum (bbqforumcom) and I can see you guys take pizza every bit as serious as all of us bbq nuts. Very good forum here and I'll be doing alot of reading and soaking up info in your archived posts. I've been using Tom Lehman's NY Style thin crust and like it alot but tonite I'm going to try the cracker style crust that some one here modified from Tom's recipe. It will have a 12-14 hour proof on it so we'll see how it turns out. I like a thin, chewy, sturdy crust as my pies are usually generous on the toppings, similar to a local place in St. Paul, MN, Red's Savoy Pizza, arguably some of the best I've ever had. I'll try and post the results and maybe a pic or 2 later.