What's the difference between italian style tomato sauce, and pizza sauce?!

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I think the confusion here is in the word "sauce" which can mean so many things.

Pizza "sauce" is a concentrated tomato sauce that may or may not have additional ingredients. It is a thicker sauce that is schmeared on the bottom of a pizza crust

"Italian style tomato sauce" is more akin to the regular "tomato sauce" you would find near the canned tomatoes (and perhaps the pasta sauces). It is a much looser/more-liquid sauce (more like what we might imagine when someone says "sauce") and is typically used with other ingredients to create a final sauce for pasta dishes and casseroles. "Italian-style" could mean a few things, not the least of which would be the addition of Italian ingredients like basil and red pepper flakes. It could also mean that the tomatoes used to make the sauce are Italian San Marzano tomatoes.

In your recipe it probably won't make much of a difference but there are spices in the pizza sauce that aren't in traditional tomato sauce. Pizza sauce is also ready to use right out of the can where most Tomato sauces are meant to be added with other ingredients in recipes.

Tomato sauce is probably a little thicker too.

Hi, I'm Italian, from Venice. I really don't understand what do you mean. I mean, we use tomato sauce for pizza and pasta without any difference. But, if you like i could explain you how to make fresh tomato sauce, we do it on sundays and then we use it during the week... Italian style just because I'm italian... ;)

You take fresh tomatoes ---> this kind is the best, I don't know if in your grocery you could find them... here in Italy you can find them also already cooked and without the peel ( http://www.guadagnorisparmiando.com/wp-c… ) ...clean them, remove the seeds, slice them in small pieces... Then you need one carrot, one celery, one onion for five tomatoes. Then, again, you slice them in very small pieces... A sprinkle of salt and pepper, a little little little sprinkle of sugar, a lot of water and put all in a pan. If you like, you could put also a clove of garlic, but often foreigners don't like it. Anyway if you want to, you could put the entire clove in the pan, and when the sauce will be ready, you take it away. Two, three hours with a very low gas (I don't if you use gas kitchen where you live). When the water is evaporated, put a spoon of good olive oil any five tomatoes, oregano and a lot of fresh basil. If you use it on pasta, you could eat the sauce like it is... if you like it on the pizza,use a mixer to make the sause more creamy.

Look at the label - Tomatoe sauce will sometimes have oregano and or basil added. This will be fine for your recipe.

seasoning. You will be fine with the pizza sauce.