Really good pizza crust. Doubled recipe for two pizzas and its very thick and doughy. Next time I'll make one and spread them thinner. Really liked the dried herbs in the crust. Had to bake it a little longer - 5-7 min? Could be my oven. Used another sauce recipe, will try this one sometime. -Finally tried sauce with Pizza dough I recipe. It is excellent! I halved the recipe (Keeping original onion and garlic amounts ;} after reading reviews and I still have lots leftover after making 2 pizzas! This sauce is a keeper! Still looking for an easy, great dough.

I did not try the dough but we did however try the sauce and absolutely loved it. I have always stuck with my moms good old stand by recipe but my husband longed for something better. I finally gave in and we chose this sauce recipe and we will never use moms recipe again!!!!

I really liked the sauce, but the crust was only okay, needed more salt or flavor.

This was excellent! we really enjoyed making this from scatch and simply topped it with mozz, tomatoes and fresh basil. Even though it takes a while - it's much better than frozen pizza. In fact, there's no comparison.

I didn't make the dough, just tried the sauce. Instead of a can of whole tomatoes I used a can of already crushed tomatoes with basil. I also only used one can of paste as it seemed a little too tomato-ey to me. Added a bit more garlic and a little salt and it seemed to have much more flavor. All in all a nice base sauce to play with to suit your tastes.

I made both the sauce and the dough. I LOVED the dough, but I wasn't crazy about the sauce. I love what the beer did for the crust. For the sauce, the recipe made a bit more than I needed for two large pizzas, and the flavor was bland but it still overpowered the flavor of the crust. It's a great consistency for sauce, though!

Didn't make the dough (used "Ricardo's Pizza Crust" recipe) as we didn't have any flat beer - tbh we never have any left over beer in! The sauce was simple and easy to make with the ingredients I have in. Used dried oregano and less tomato puree (about 2 tablespoons. Blended it to give it a smooth texture which we prefer and used the leftovers (as half the recipe made too much for one pizza) for the base of a pasta sauce the next day. Yummy!

I just used the sauce from this recipe. It turned out great!!! I don't like chunks in my sauce so I put the tomatoes in the blender before I started. I think I will play with the spices a little next time but it was great!!! Thanks for a great pizza sauce that I can make myself and don't have to worry about what is in it.

The recipe for the sauce is amazing. Best sauce I ever had.

The sauce recipe was GREAT!!! I did add some italian seasoning, about a tablespoon, and used more garlic. This is a perfect sauce for my pizzas. I will use it over and over.

I made both recipes yesterday and baked my pizza today. The pizza sauce was out of this world! My friends had a piece and wanted to know if the recipe came from Italy. The dough was tasty and crunchy the way I liked it. I made two very large pizza using this recipe! thank you so much for sharing.

I made the dough recipe the other night for a group of co-workers. Because I wanted something that cut down on my time in the kitchen, I used this dough recipe. This recipe is absolutely wonderful and a good use for leftover flat beer. I highly recommend it.

We really enjoy this sauce. It's our staple recipe for Sunday night pizza. I make a double batch and can it into pint jars. Each pint is just enough for one Boboli crust.

Just made the sauce and it was excellent. Followed all but didnt have fresh oregano so used dried. Also added 1 tsp sugar.

Very good! We have gotten on a homemade pizza craze here. I did not make the sauce for this, as my 8yo does not like red sauce. I made a cheese bread. Thanks for the yummy post! We enjoyed!