I make pizza quite a lot at home. I think I've got my sauce nailed now:
Bit of tomato puree
Small amount of dark balsamic vinegar, cooked off
Reduced down for about 25 mins on a low heat on the hob. It's nice, not too thick, not too thin, rich herby/garlic flavour.
But I had pizza in an Italian restaurant recently and I saw them making it. The sauce was really watery in consistency and sloshing around in a huge bowl. The pizza was amazing.
Is pizza sauce always this thin?
Also, let's compare recipes.
P.S. why the fuck can't you buy fresh oregano at the supermarket? I bought a plant from the garden centre, but it was golden oregano and didn't have the same taste.