I worked at a pizza place in the 80's, and fairly successfully recreated
their recipe for crust and sauce, which I posted many moons ago in
rec.food.recipes. Here is the google.groups archive link to that post:
http://groups.google.com/group/rec.food.recipes/browse_thread/thread/f2ef
a1dc7a0c14bd/e4cc7d3f73967e69?lnk=st&q=big+cheese+pizza+dough+group%%3Arec
.food.*&rnum=1#e4cc7d3f73967e69
You'll notice that there is no salt added to the sauce, that is because
canned tomatoes already have enough salt in them. I do have to add a
bit of salt when using fresh tomatoes to make the sauce.
jt
