1-First Step: Gather and prepare ingredients Start by assembling the tomato paste, tomato sauce (or blended whole peeled tomatoes), dried oregano or Italian seasoning, garlic powder or fresh garlic, onion powder, garlic salt or sea salt, black pepper, sugar or honey, olive oil (optional), and crushed red pepper flakes (optional). If using fresh garlic, finely mince or blend it to distribute flavor evenly throughout the sauce.

2-Second Step: Combine tomato components In a medium bowl or food processor, mix the tomato paste and tomato sauce (or blended whole peeled tomatoes) until you achieve a smooth, thick consistency. This no-cook base ensures your sauce isn’t runny, helping to avoid sogginess in your pizza crust.

3-Third Step: Add seasonings and oil Add in the oregano, garlic powder or fresh garlic, onion powder, garlic salt or sea salt, black pepper, and sugar or honey if using. Pour in the extra-virgin olive oil to enrich the sauce if desired. Mix or blend thoroughly so the seasoning and oil are evenly incorporated, creating a bold and flavorful sauce.

4-Fourth Step: Adjust to taste Taste your sauce and adjust seasonings accordingly. If you prefer more heat, add a pinch of crushed red pepper flakes. If the tomato flavor is too tangy, a little extra sugar or honey helps balance acidity. Ensure the texture and flavor suit your preferences before using the sauce on your pizza dough.

5-Final Step: Spread and bake Spread a thick, even layer of the pizza sauce over your stretched pizza dough. Since this is a no-cook sauce, it will bake directly in the oven with the pizza toppings, preserving fresh tomato flavor and keeping the crust crisp. Use the sauce immediately or store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Warm chilled sauce slightly before spreading for easier handling.