Garlic Pizza Sauce (Better Than Store-Bought)
Let’s be honest: you can spend forty-eight hours cold-fermenting your pizza dough and buy the most expensive, hand-pulled buffalo mozzarella in the city, but if you’re still spreading that metallic-tasting, sugar-loaded red sauce from a jar onto your crust, you’re sabotaging your own dinner. It’s a tragedy, really. Most store-bought pizza sauces are either too sweet, too watery, or they taste like they’ve been sitting in a tin can since the late nineties. I used to be the person who thought "sauce is just sauce." I’d grab the cheapest squeeze bottle on the shelf and wonder why my homemade pizza never tasted like the stuff from the local wood-fired joint. Then I had a "garlic epiphany." I realized that the best pizzerias don't actually cook their sauce for hours on end; they use high-quality raw ingredients and let the heat of the oven do the work. If you’re ready to stop settling for mediocre pizza and want a sauce that actually has some personality, you’re in t...