Cookbook talk:Basic Pizza Sauce

My edits
I readded the mention to can of crushed tomatoes. The original author suggested can crushed tomatoes. This was replaced by Eadmund with spagehetti sauce without any discussion. While in this instance, Eadmund weren't really disruptive and are a useful addition, I don't see any reason why we should remove the originals author's suggestion of crushed tomoatoes (personally, that would be a bit bland). Also, I have made sugar optional since sugar wasn't in the original authors suggestion and the bit on Dominoes makes it clear that some people might not want to add sugar in any case.

I have also reworked the section on Domino's. Firstly, many people won't know what domino's is. Also, the taste is probably akin to most fast-food like pizza outlets. Nil Einne 13:55, 25 April 2006 (UTC)

My Suggestions
This page needs to be totally reworked, or even deleted. While I appreciate the author's effort to share information, the page is disorganized and the info is somewhat suspect (This last is a totally subjective opinion from a long-time Itallian cook). I'm loathe to completely disect the original article, but I'd split it into three pages: (1) a quick-n-easy homemade pizza sauce; (2) additions to store-bought sauces; and (3) assembling a pizza.

William Peterson 08:05, 13 May 2006 (UTC)

I agree with the above. Personally, I'd prefer it if there were measures for fresh herbs instead of the dried kind, and I'd like it if it were more authentic.

Technically pizza sauce is a pretty vague term anyway. Are we talking margherita? If so, that's just plain tomato sauce and basil leaves. Is it the american style? If so, new york, chicago, or california style?