Thank you. How much the amount of sugar will affect sweetness depends on how sweet and acidic the tomato is already. I have another sauce recipe (not posted) that I have used almost as much as #2 that uses 8g of salt and 9g of sugar for the same amount of tomato puree. You might want to consider those quantities next time.
Well, on Saturday after a trip to the local farmers market to get new spices, I tried your suggestions to lessen the sugar and increase the salt in your #2 sauce. I did this in conjunction with a newish sauce formulation, found on the Escalon website. I weighed out a 6in1 can of crushed tomato's, and then put an equal amount (by weight) of Bonta Pizza Sauce with Basil, then used water to thin. The amount of water was equal to ~ the 28ounce can that the 6in1's came in. I then doubled the spice/herb mixture, so that 1vu was equal to 1/4 teaspoon. Heated, the spices to 160dgf, mixed into the tomato's, the refrigerated.
I used the sauce for two 16" pizza's tonight. My first impression was that on Saturday as I was putting the finished sauce into the refrig, it was significantly thinner. So, I let the sauce warm a bit in the container on the stovetop while the oven preheated. It did loosen a bit, just not to the point that it was a "sauce". As for taste, it was not as sweet as when I made the #2 sauce. Lessening the sugar was certainly helpful. Although, because the Bonta is a concentrated tomato product with basil, I think it might be best to lessen the sugar content in the next batch even further (maybe 7grams).
The family gave the final review, and they all LOVED IT. In fact, they told me this was the best pizzas I have made to date. 570g, 16" NY Style pies. 1 with Cheese, (mozzarella, provolone, and a bit of shredded cheddar) on top. The 2nd pizza the same as the first, with some precooked slicing pepperoni( to avoid grease pooling) on top. The pies tasted better then anything I could have gone out and purchased locally.
I just finished making 2 more doughs for Ash Wednesday, maybe I will be able to post some pictures by then. Thanks again November, Pete, and all who have shared their knowledge to date at this site. I am learning more and more each day!