Two questions: 1) instead of simmering the sauce for a whole hour, have you tried putting cornstarch or other thickening agent to make it less watery ? 2) this recipe seems to be different from other pizza dough recipe in the sense that it calls for a lot of oil/butter--15-16%. Why is it so ?You can use a thickener if you choose but the slow cooked sauce can not be beat for flavor. And the aroma while you are cooking it? I remember the days when we would simmer a sauce all day so 1 hour does not seem seem all that long. You really need to try a slow cooked version. This is a high oil content crust-this helps to make a sturdy crust and this pizza needs it. If you want a lover fat recipe you can try one of our other on-line pizza recipes. JMD @KAF

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