Reddit mentions of Pomi Strained Tomatoes - 26.45 oz Each

I love me some Pomi Tomato products. They have strained, crushed, and whole tomatoes in a BPA free box. They're damn good!

We regularly make pizza using either this or this as the recipe for the dough. The pizzas are wonderful.

Don't worry too much about getting 00 flour - as other's have mentioned Bread Flour works fine. We buy 20kg sacks at Costco for less than $15 a bag.

No need to roll out the dough. It will look (and taste) much nicer if you just form the dough balls with your hands into somewhat circular shapes.

1. Flour your hands and the dough
   
2. Hold the ball of dough in your left hand
   
3. Pull the edge of the dough toward your right hand a little.
   
4. Rotate the dough and keep pulling/rotating until it forms a disc.
   
5. As the disc of dough gets bigger start spreading your left hand fingers apart to suspend the disc of dough.
   
6. When the disc gets really big, just let it flop over the back of your left hand.
   (Professionals who do this a lot will spin the dough in the air but it's not necessary)
   
   Don't worry about some areas being a little thicker or the shape not being perfect - it makes it all the more authentic. Just try not to get massive holes.
   
   For the tomato sauce do what the Italians do - use high quality canned tomatoes. Don't use pre-made pizza topping out of a jar though!
   
   I suggest Pomi, Muir Glenn or the really nice ones like these.
   
   High quality canned tomatoes can be much better than using fresh tomatoes (especially for the base topping of a pizza) because each tomato is picked at exactly the right time for canning. They are almost guaranteed to be much more flavorful and uniformly consistent than supermarket fresh tomatoes. You should of course use fresh tomatoes for the toppings but that's a different thing.
   
   Anyway, for the sauce what I do is:
   
   
7. Chuck the can of (chopped/crushed) tomatoes in a small sauce pan
   
8. Add a 1/2 tablespoon of Italian herb blend (Basil, Oregano, Thyme, Marjoram, Rosemary)
   
9. Add salt, black pepper and a teaspoon of sugar (to taste)
   
10. Reduce this mixture on a low heat for an hour (or until it is thick)
    
11. Puree with an immersion blender if necessary
    
12. Brush the dough you made with olive oil
    
13. Spoon on a couple of tablespoons of sauce and brush to coat the center of the dough.
    Make sure not to put a lot.
    It should be quite thin with a couple of slightly thicker areas for variation.
    
    Remember, when making pizza LESS IS MORE for the toppings. So don't go piling tons of stuff on top. If you do that the toppings steam instead of baking which tends to make them bland and unappetizing.
    
    For a 12 inch pizza I generally sprinkle a handful of red onion slices, four slices of good quality mozzarella and maybe some Chorizo or Pancetta.
    
    Bake in a regular oven on your tile/stone at the highest setting (450 - 550F) for around 6-12 minutes. Sorry I can't be exact, it depends too much on the dough and toppings. You'll quickly get the hang of when it is ready.
    
    Eat it