I've found that some of the better pizza sauce tends to have a
tangy, smoky taste. Does anybody have any idea what ingredients
produce this flavor?

Most of the pizza sauce recipes I've seen are nothing more
than a thickened, glorified spaghetti sauce (i.e. tomato sauce/
paste, basil, oregano) and are too weak and "fruity". I know
there's other ingredients involved here.

RPM