pizza dough/sauce recipes

Those two dough recipes (with and without herbs) look good.

Here's a good sauce recipe:

1 tbsp olive oil
1 medium onion, finely chopped
2-3 cloves garlic, finely chopped
1 28 oz. can Italian plum or whole-pack tomatoes, coarsely chopped, undrained
1 tbsp tomato paste
1 ½ tsp dried oregano
1 ½ tsp dried basil
1 bay leaf
1 tsp sugar
1 ½ tsp salt
freshly ground black pepper to taste

Heat the olive oil in a medium-sized saucepan and cook the onions in it over a moderate heat, stirring frequently, for 7 to 8 minutes. When the onions are soft and transparent but not brown, add the garlic and cook for another 1 to 2 minutes. Then stir in the tomatoes and their liquid, the tomato paste, oregano, basil, bay leaf, sugar, salt and black pepper.

Bring the sauce to a boil, turn the heat very low and simmer uncovered, stirring occasionally, for about 1 hour. When finished, the sauce should be thick and fairly rough in texture. Remove the bay leaf and season the sauce with salt and freshly ground black pepper. Puree in blender or food processor if desired (which I recommend).