New York-style Pizza Sauce

While Neapolitan style pizza dictates the used of simply pureed, uncooked tomatoes, New York and other pizza styles utilize a cooked sauce of tomatoes and spices.

28 oz can of tomato sauce (not puree which is too thick; you can also use diced tomato or whole tomatoes that you puree yourself)
1/4 cup olive oil
2 teaspoons dried basil (or 2 Tbsp. fresh)
1 teaspoon dried oregano
1 1/2 teaspoon garlic powder
1 teaspoon onion powder
pinch of red pepper flakes (optional)
3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
1-2 teaspoons sugar (optional - taste your tomatoes first as they all differ in sweetness and then, if needed, add a little at a time)

Add all ingredients to a blender and process to a chunky puree.

Place in a saucepan, bring to a simmer, reduce heat to lowest setting, and cook, stirring occasionally, for about 20 minutes. Let cool.

The sauce should be thick enough to coat the back of a wooden spoon but thin enough to spread easily on the pizza. Keep in mind that the sauce thickens a bit in the oven, so if it is too thick to begin with you will end up with paste.