So Garvey, I took the liberty of tweaking your recipe just a titch and also made some conversions to make it in a bulk batch so one doesn't have to do all the measuring every time you need it. I figure about 1-2 tbsp per 12 oz can of paste with the water. I bought the spices as leaf like you suggested and then ground them down in a blender to approximate the size granules of the garlic, onion, salt, pepper etc. so then finer grained stuff wouldn't fall to the bottom and would stay more homogenized you could say. Turned out real nice, thank you for a great recipe!!
jon
Garvey's PIZZA FACTORY RECIPE
12 oz. can Contadina tomato paste
3/4 c. water
1/2 tsp. salt 1/2cup
1/2 tsp. black pepper 1/2 cup
1/4 tsp. onion powder 1/4 cup
1/8 tsp. garlic powder 1/8 cup
1 tsp. thyme 1 cup
1/2 tsp. basil 1/2 cup
3/4 tsp. oregano 3/4 cup
1 1/4 tsp. marjoram 1 1/4 cup
1 tsp. fennel seed 1 cup
1/2 tsp. McCormick Italian Seasoning 1/2 cup
3 dashes paprika 1/8 cup
1/2 tsp. sugar 1/2 cup
1/4 tsp Aleppo Flakes 1/4 cup (I used a bit more, pretty much replaces the paprika if one wanted to omit, I used both)
Anything I left out or suggestions fire away!