Mine is close to Phil's but I don't use the fresh garlic & I don't add tomato paste
olive oil and and fresh basil applied after pizza is cooked only..
uncooked DOP certified San Marzano tomatoes (strained) .. very gently pulsed in blender for about 5-10 seconds at most.. I crushed by hand too in the past but I prefer less chunky (but still textured) for pizza sauce. I then add a small pinch of salt, pepper, garlic powder & oregano..
22" WSM & Kettle
Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's
Last edited by MilitantSquatter; 01-02-2010 at 07:52 PM..