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[QUOTE=RandyRandy;20212879]Sure - for the pizza sauce I use canned, whole-peeled tomatoes - any San Marzano type tomato is good and I use shocking quantities of butter, chopped onions and sugar (along with salt pepper, some garlic cloves & dried basil and then puree everything with a hand-blender until the sauce is smooth.
When I was in the States, I used General Mills All Trumps Hi Gluten Flour - which is the industry standard. Here I use a locally milled Hi Gluten flour which has been tested to show about 13% protein (or gluten). It's remarkably similar to the All Trumps I used in the States.
Never heard of adding butter into the sauce but sounds interesting. Don't suppose you have the recipe of your sauce ;)
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