Can you give me a great recipe for pizza sauce?

Here's a simple one that works. Pour one 28-ounce can of whole peeled San Marzano tomatoes into a bowl and crush them by hand. Stir in a tablespoon of olive oil, two grated garlic cloves, a teaspoon of salt, a teaspoon of dried oregano, a pinch of sugar and a few torn basil leaves. Don't cook it. The oven does that on the pizza. There's more in the conversation, like a cooked version.

Sure. Warm two tablespoons of olive oil with three sliced garlic cloves over low heat for a minute, without browning. Add one 28-ounce can of crushed tomatoes, a teaspoon of salt, a teaspoon of oregano, half a teaspoon of sugar and a pinch of red pepper flakes. Simmer gently for twenty minutes, stirring now and then, until thick. Finish with torn basil. Want a smoother blend or a New York style tweak?

Here's the New York tweak. Use the cooked version, but swap the sliced garlic for a teaspoon of garlic powder. Stir in two tablespoons of tomato paste for body. Add a full teaspoon of sugar and a bit more oregano, plus a pinch of dried basil. Skip the red pepper. Simmer ten minutes, then blend until smooth. Spread it thin so the crust stays crisp.

That was an option for the cooked version. Once it's simmered and thick, let it cool a few minutes. Then blend it with an immersion blender right in the pot, or in a regular blender with the lid vented, until it's completely smooth. Taste and adjust the salt. The New York tweak already includes that blending step.