Super Cheese Pizza & Sauce

Pizzeria-style pizza sauce you can make from a single can of tomato paste and your spice rack. The herbs do the talking: a generous tablespoon and a half of oregano, a half teaspoon of marjoram for warmth, plus minced fresh garlic and onion for body. The thick, concentrated paste means the sauce stays put on the dough instead of soaking through and turning the crust into a soggy mess.

Assembly is a layered cheese pull. Sauce first, then a generous layer of mozzarella for that famous stretch, then a final dusting of parmesan or romano on top to brown and crisp at the edges.

The 450°F (230°C) blast for just 8 minutes is the right move. High heat fast-bakes the crust and bubbles the cheese without overcooking the sauce.

Pro Tips

• Use a pizza stone or steel preheated for at least 30 minutes. The radiant heat from below crisps the bottom crust the way restaurant ovens do.
• Spread the sauce thin. Pizza is not pasta. Too much sauce gives you a wet middle that won’t fully bake in 8 minutes.
• Layer parmesan on top of the mozzarella, not under. Top placement lets it brown and form those tasty crispy edges.
• Add fresh basil leaves only after baking. Heat turns fresh basil black and bitter; raw on a hot pizza stays bright and fragrant.

Variations

• Add a pinch of red pepper flakes or a teaspoon of chili oil to the sauce for spicy heat.
• Stir in a tablespoon of olive oil and a pinch of sugar for a richer, more balanced sauce.
• Use a blend of mozzarella, provolone, and parmesan for a classic three-cheese pie.