Pour the whole peeled San Marzano tomatoes into a bowl and crush them by hand or with a potato masher. This manual technique is a top-notch way to achieve a professional, rustic texture that holds up better on a high-protein vegetarian pizza than a thin, watery puree.
Warm the extra virgin olive oil in a saucepan over medium-low heat. Add the minced garlic and sauté for just 60 seconds. You want it to be fragrant and pale gold; avoid browning it, as burnt garlic will ruin the bright, fresh profile of your homemade sauce.
Stir the dried oregano, basil, onion powder, and red pepper flakes into the warm oil for 30 seconds. This “blooming” process is a professional secret that wakes up the dried herbs, releasing their essential oils into the fat for a much deeper flavor.
Add the crushed tomatoes, salt, black pepper, and sugar to the pan. Bring it to a very gentle bubble, then turn the heat to low. This slow simmer allows the flavors to meld together without overcooking the tomatoes, preserving their natural sweetness.
Stir in the tomato paste to give the sauce a sturdy, spreadable body. Simmer uncovered for 10 to 15 minutes. A thick sauce is essential for preventing a soggy crust, especially if you are using a high-moisture vegetarian cheese like fresh mozzarella.
Remove the sauce from the heat and let it cool completely before spreading it on your dough. Using room-temperature sauce prevents the yeast in your pizza dough from activating too early, ensuring a crisp, professional-style bake every time.
