This is a slight simplification of the recipe in Tony Gemignani’s The Pizza Bible, in which I used two different canned tomato products instead of three. (The original had 2 oz. of hand-crushed canned tomatoes, which I replaced with additional ground tomatoes.) The sauce worked very well on a pepperoni pizza, and demonstrated the difference between pasta sauces, which can be complex, and pizza sauce, which is pretty straightforward. Since this is very simple, good quality ingredients make a difference.
This makes a cup of sauce, which is about enough to top two 13-inch pizzas. Bring the sauce to room temperature before saucing the pizza so that the cold sauce does not reduce oven spring.
6.5 oz. (~3/4 cup) ground tomatoes
2.2 oz. (1/4 cup) tomato paste
Pinch of dried oregano
1 tsp. olive oil
Salt to taste (if needed)
Combine ingredients in a deep bowl and blend until smooth with an immersion blender.