Warm the olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant—don’t brown it, or you’ll summon the garlic gremlins.

Pour in the crushed tomatoes, then stir in oregano, basil, salt, pepper, and sugar. If using onion, add it now.

Let the sauce simmer gently for 10–12 minutes, stirring occasionally. You want it to thicken a touch and marry the flavors, not turn into lava.

Taste and adjust seasonings. If it’s too acidic, a touch more sugar; if it’s bland, a pinch more salt. Remember, you’re the boss here.

Cool slightly before spreading on the dough. This helps keep your crust from getting soggy and makes you look like a pro.