Lippman -- I live in Toronto so many of our local pizza sauces may be
different even though manufactured by a US-owned food processor. I have
noticed that there are significant differences among the sauces. I happen
to like one made by Catelli but there are probably 10 others I could buy if
I went to 2 or 3 supermarkets. I suggest you do some taste testing. Another
suggestion is to add a half or quarter teaspoon of sugar and mix it well
with the sauce.

With regards to the dough, there were two recipes on this Listserv in just
the past 2-3 days. I can send the one I submitted if you didn't see these
recipes.

Don M

At 02:57 PM 00/04/10 -0500, you wrote:
>I'm interested in both the dough and the toppings.  In particular the pizza
>sauce.