Unless, like us, you're obsessed with the details, you probably haven't spent much time analyzing our barbecue sauce. 
You probably didn't even notice—consciously, anyway, when we switched sauces. What were we using before, you ask? Who cares! The past is the past. What matters now is not old sauce, but new sauce. And we make it ourselves. (Yeah, you read that right.)

Before we made the leap to using house-made barbecue sauce, we spent months getting lost in all the sauce of planning. There was delicious R&D to be done, and we proved up to the task. What makes a barbecue sauce great? We asked ourselves. Well, some of us believed it was smokey flavor derived from char or liquid smoke. Others relied on hidden citrus elements to create a bold tang. Still others swore by the heat. We had to determine the solution to not only those concerns, but our pizza-related concerns as well. What ingredients would this sauce accompany? How many flavor profiles would it have to match? 

Eventually, we felt that we had created a bold, creatively flavored (but crucially, not overwhelming) sauce that could amplify the experience of eating any one of our weird and wild za's. 

In addition to the necessary components: ketchup, mustard, brown sugar; we've livened it up with the likes of cider vinegar, chipotle spice, coffee, and—well, that's all we can tell you without forfeiting our secret sauce rights. Trust us, it's lip-smackable. 

Since we rolled it out in 2016, our house barbecue sauce has found its home on the Dimo's staple BarbecueChickenBaconCheddarRanch, the cheeky new addition Dad Bod, and many more pizzas. Plus, it goes great with our fries. Seriously, you could take shots of this sauce. 

See for yourself at either of our locations or make us do all the work at dimospizza.com/menu.

P.S. It's to-die-for on the Mac and Cheese. Really. You won't regret it.