Thanks for the input. Like I stated, I would settle for ANY pizza sauce recipe that was good like some of the local pizza place: Sahara Pizza, Pizza Pipeline, Pizza Factory, Nates NY Pizza, or even the Freshetta Rising Crust Pizza Sauce is good. Sauce is, by far, the hardest thing to get right. Do you use Penzys? I haven't tried it yet. Wondering if I should order some and give that a try..?? I have been experiementing for quite some time now, always thinking that it is in the base, however, I recently think it may be the spices. I know a local pizza joint here (Nate's NY Pizza) uses Stanislaus Full Red Fully Prepared with Tomatoe Puree and lightly spiced. I have used the Full Red several times but nowhere close to this place either. I've tried Stanislaus Full Red, Super Dolche, Full Red Fully Prepared, Angela Mia, All Kitchens and now Bonta for experimental bases. It just hit me that it must be more about the spices than base. Especially after learning of Nates. I know it'll take some bucks and lots of experiments and I don't have a problem with that. I've even considered offering a pizza delivery guy $100 for the sauce recipes but I know they are usually closely guarded secrets. I have even considered going to work for some of these places trying to get an idea on the sauces out of desperation. I guess I'll just keep trying till I get something.
Any input on Penzys?