This sauce is good for throwback “pizza parlor” pizzas of all sorts. With dried oregano and basil and a pinch of garlic powder, it has that old-school “red sauce” flavor profile.<\/p>\n
Use a 3-ounce portion for a 12- to 13-inch pizza (the size most people will make in their home ovens).<\/p>\n
I got this recipe from a longtime frequent commenter on Slice\/Serious Eats, DMCavanagh. He could be a curmudgeon, and he was certainly \u2026 opinionated, but he was insatiably curious and enthusiastic about pizza-making. He died a number of years ago, but whenever I crack a can of Sclafani crushed tomatoes, I think of him. <\/p>\n