You may be surprised to hear that the most important part of pizza is the sauce. Well, after the cheese, of course. The base, whatever the toppings are piled on, is usually crust but can be any number of other things, including slabs of seasoned tofu or slices of roasted eggplant. It's the sauce that turns it into pizza.
When making homemmade pizza, if you have ever wondered why it just isn't right, you are probably spending money on expensive ingredients. Don't! Pizzarias don't, so you shouldn't either, not if you want authentic. Use cheap mozzarella and cheap pizza sauce, ideally the store brand. Don't use spaghetti or marinara sauce; pizza sauce is different. And don't use too much! Spread a very thin layer with the back of a spoon.
Or, you could save money, avoid wasting sauce, and feel 1337 by using my recipe:
Ingredients:
1/2 can tomato paste (about 2 tbsp)
Equal amount of water
1/2 tsp red wine vinegar
1/2 tsp garlic powder
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/3 tsp salt
1/2 tsp sugar
Mix together and allow to sit for a few minutes to hydrate the spices. You will notice this is very thick. That helps avoid the pizza being watery, a problem which afflicts homemade pizzas since we don't have a brick oven.
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