This thread is a favorite of mine, and I really appreciate the advice generously given on dough preparation and oven temperatures.

I could also use some help on pizza sauce. Whatever kind I buy or make doesn't keep well --- anything with tomato paste in it seems disposed to go moldy very quickly. I've tried making sauce and freezing it in small containers, but it doesn't seem very good upon defrosting. I am wondering how more successful home pizza makers manage to have good-quality sauce on hand whenever they want it.