I've spent years trying different recipes and methods for pizza crust. I haven't found a really bad one nor one I'd call a favorite. I like them all so I'll definitely try yours. The sauce is a different matter. I'm very particular about the sauce on pizza. I had an Italian girlfriend, growing up, and her mother used hand-crushed, fresh tomatoes without spices - too bland for my taste. My daughter spent a whole summer living with a family in Southern Italy as an exchange student. She came back with all kinds of ideas including the one about fresh mozzarella. Your blogger who mentioned it is right. It has a whole different flavor that I never knew existed and it tastes great on pizza! We Americans have been missing out. My daughter now works in a restaurant that has pizza on its menu (although it's not an Italian restaurant) and she gets to try out all her ideas on the customers with "special" pizzas. I still get to make the pizza at home though and I have a simple recipe for the sauce that I found most people like. I take a can of tomato paste and add ¾ of a can of hot water, 2 Tbls. virgin olive oil, 1-2 tsp. K.A. pizza seasoning (I used to use Italian seasoning until I found your pizza seasoning - it has a better "punch"), and 1½ tsp. sugar. I whisk it all together in a small bowl and cover it. I leave it on the counter until I need it. The heat from the room helps the flavors blend so I usually mix it up while I'm letting the dough rise. It ends up being fairly thick so it doesn't get diluted by the moisture in the topping you use. We use a lot of topping and I hate when the sauce is watery. Depending on how much you like, you can spread it thick or thin on the dough. I also like when just some of the sauce ends up on the crust and it bakes on. Just one of my many quirks I guess. :)

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