What is everyone using for pizza sauce? I started off using canned sauce by Ragu, but have moved on to what most of the wood fired pizza restaurants around here use. I get San Marzano tomatoes usually from Walmart since my Safeway doesn't have them. I put a colander in a bowl, pour the can into the colander then work the tomatoes to break them up into small peices. It makes really good pizza sauce. I had a friend who is the executive chef at an Italian restaurant here in Pheonix show me this. I was sure he was going to have me add salt, pepper, or garlic to it, but that wasn't the case, just the San Marzano from the can, crished up, then onto the dough. Since I've been doing my sauce this way I've noticed it tastes the same as all of the good pizza places around here, so I'm pretty sure this is the same thing most of them are using.