Just some comments: 1) Using sugar to combat acidity in tomatoes is common, but in a cooked sauce it can carmelize or worse, burn. If the tomatoes are too high in acid, try adding small incremental amounts of baking soda to neutralize the acid (My grandmother's trick.). Stir in a quarter teaspoon at a time, letting it foam. You may need to correct seasonings. 2) In the sixties, my cousin operated a small pizza shop and always used pre-baked crusts (the shop was too small for a fresh dough operation). The pizza was always crisp and crunchy. 3) The Naked Chef did what was essentially a calzone or roll with bananas and Nutella on a pizza crust. It was delicious. 4) If you can find Margherita brand pepperoni, you'll find it a lot less greasy than the major brands. Margherita used to be a Hormel brand but is now independant of Hormel. Thanks, Reffi - I've used the baking soda trick in tomato soup, but not sauce. I guess I just like that hint of sweetness.... PJH

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