answer:I have made something like 50 pizzas in the past few months after discovering the world’s best pizza crust recipe (I keep getting requests). In my humble opinion, the best pizza sauce is a simple one. What they do in Italy is so simple you wouldn’t believe how delicious it is. Depending on where you live and whether a store near you stocks it, grab a box of Pomi strained tomatoes and apply that directly to the top of the pizza dough. At that point, you can salt it lightly if you like (I have found this unnecessary as long as the dough has enough salt), then take a good, pungent dried oregano, crushing with your fingers as you sprinkle it liberally over the tomato sauce. Add cheese and toppings and you’re all set. If you can’t get Pomi near you, the next best thing is to find a good brand of canned stewed tomatoes. I like Italbrand more than any other. Dump the can into a saucepan and use an immersion blender to make smooth. Then simmer until it cooks down to a sauce-like consistency. Personally, I like the Pomi better, but this method works really well if you don’t have any on hand.