Sauté the garlic: In a medium saucepan, heat olive oil over medium heat. Once the oil begins to shimmer, add the minced garlic. Stir constantly for about 30 seconds to 1 minute until fragrant and just lightly golden—don’t let it burn or it’ll turn bitter.
Add the tomato base: Pour in the crushed tomatoes and stir in the tomato paste until everything blends smoothly. Let it cook for about 2–3 minutes, stirring occasionally to allow the flavors to merge.
Season the sauce: Add onion powder, oregano, basil, sugar, salt, black pepper, and crushed red pepper flakes (if using). Stir gently, making sure the seasonings are evenly distributed throughout the sauce.
Simmer and thicken: Reduce the heat to low and let the sauce simmer uncovered for about 20–25 minutes. Stir every few minutes so it doesn’t stick to the bottom. The sauce should slowly thicken and develop that rich, pizzeria-style aroma. If you prefer a smoother texture, you can blend it briefly using an immersion blender.
Add finishing touch: Once the sauce has thickened to your liking, stir in balsamic vinegar (optional but highly recommended for a deeper, slightly sweet tang). Taste and adjust seasoning as needed—some might want a touch more salt or a pinch more sugar.
Cool and store: Remove from heat and let the sauce cool completely. Use it right away on your pizza dough, or store it in an airtight jar in the refrigerator for up to one week. You can also freeze portions for up to three months.