Thinner vs thicker pizza sauce

[stamina888]

I've tried both, and ultimately, I think I like thinner because it distributes more evenly and homogenously.  With thinner sauce, you can use a bit more to make the pizza more moist.  

Or use less to make it crispy.  And the crux here is that since it spreads more easily, you have to use less.  Sort of like with makeup, how thinner makeup, you can spread it more easily on your face and its not globby.

[gcpizza]

...Sort of like with makeup, how thinner makeup, you can spread it more easily on your face and its not globby.

Interesting simile.

[spaceboy]

ive always been slightly confused about the description of thinner vs thicker sauces.  to obtain a thinner sauce do you just blend it smooth so its not chunky? do u actually thin it with something? water, im assuming?

i usually slightly stick blend my crushed tomatoes, sometimes i dont even do that if i am doing a sauce on top trenton tomato pie kind of thing

[foreplease]

ive always been slightly confused about the description of thinner vs thicker sauces.  to obtain a thinner sauce do you just blend it smooth so its not chunky? do u actually thin it with something? water, im assuming?

i usually slightly stick blend my crushed tomatoes, sometimes i dont even do that if i am doing a sauce on top trenton tomato pie kind of thing

I used to stick blend for thinner now I prefer to run what I want (normally 1 or more 28 oz cans crushed) through a food mill. Thins and gets the skins and seeds, if any, out too.if I wanted to thin from there, for a little I would use olive oil, for more I would use some part of a canned 6 oz tomato juice (NOT V-8). if you are adding water you may need some salt or, for a nice kick, a little bouillon powder. Cheese, especially Romano, can be an effective salt too.

[spaceboy]

I used to stick blend for thinner now I prefer to run what I want (normally 1 or more 28 oz cans crushed) through a food mill. Thins and gets the skins and seeds, if any, out too.if I wanted to thin from there, for a little I would use olive oil, for more I would use some part of a canned 6 oz tomato juice (NOT V-8). if you are adding water you may need some salt or, for a nice kick, a little bouillon powder. Cheese, especially Romano, can be an effective salt too.

gotcha, makes sense.  ive still yet to use a mill.  i also love me some bouillon powder

[stamina888]

Fair point that these definitions are ambiguous.  I would describe a thinner sauce as a sauce without any kind of tomato paste.  Blending it a bit is viable too.