I have my own simple sauce recipe that I have made for years.
A large can of good tomato sauce (or crushed tomatoes “drained” and add a small can of sauce), fresh pressed garlic to taste plus a scant teaspoon of Lowry’s garlic salt , 1/2 teaspoon of brown sugar, 2 tablespoons of Penzey's pizza spices and a heaping teaspoon of Penzey’s oregano, 1/4 cup of good olive oil. Just simple ingridents. Mix and let it sit several hours or overnight. Do not cook. After Placed on the pizza the first layer should be a nice layer of Parmesan Romano cheese then your favorite toppings. I love the taste of the sauce and only add mozzarella cheese . Especially with a good crust that has a good yeast flavor (homemade). I use Glen Muir tomato sauce or tomato products imported from Italy. Fresh basil is good To top with if it is blanched first to not turn brown. Muir Glen tomatoes do not seem need baking soda to cut the acidity. When the sauce has sat long enough to marry all the flavors - I cannot resist eating the sauce by the spoonful. Good ingredients are key for good flavor. Mmmmmm

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