I was wondering has anyone here started out with buying pre-made sauce and dough and then switched to making them in-house? What are the pros and cons (besides marketing). Thank you!
There really is no reason to go with a premade sauce unless you find one you like. You are going to open the cans and put the tomato product into a bucket anyway you might as well develop your own flavor profile and use it.
We used Rich’s dough balls when we first opened 18 years ago. Within a year we switched to making our own. The cost savings making your own dough is huge.