This is an American takeaway style tomato sauce for pizzas - think dominos, etc... Big on flavour, not at all traditional Italian, but totally delicious actually. This quality will cover 7 no, 12" pizzas so freeze into baby food moulds as needed so you have it available for future meals, or scale down.

I started with a recipe from Kenny McGowan's book, married it to a few YouTube video recipes then introduced my own ideas, so I think I get to claim this as my own:

Ingredients
50ml olive oil
2 large clove garlic minced
500ml passata
75g tomato puree
1 lvl tsp dried mixed herbs
0.75 lvl tsp garlic powder
1.5 level tsp Salt
1.5 lvl tsp msg
0.5 lvl tsp black Pepper
2 lvl tsp Worcestershire sauce
2 lvl tsp light soy sauce
1 level tbsp sugar
- heat oil and fry garlic gently for couple of mins then add remaining ingredients in a saucepan and reduce slowly (low heat) 20 mins till semi thick, stirring frequently. Cover pan with splatter guard because it will spit and splatter.

Final yield should be about 450g of sauce.

I made this too
I thought it was a little heavy on the soy sauce too
very tasty though, so thanks

the sauce ends up brown which feels a bit worrying
not traditional in anyway, but well worth making

Thanks for the feedback haldi. Italian style traditional pizza is a lot simpler like Andy said, but this is a whole other thing. Fast food style and good for kebabpizza!

But the best pizza's don't come from the large chains, they are from the proper Italians

Hi ELW I didn't know his about Pizza Hut, do you know how long they fry their base for? I've never even thought of that. I do love pizza and have tried blind baking the dough to creat a deep pan style base, it works but the problem is uneven rise which then makes the toppings slide into each other.

Maybe frying the base would make it rise from the bottom, keeping the top more level? Not sure I have a pan big enough for my preferred mega size pizza base though