absolutely :) [we were a thin-crust only type of place; we also used a little handful of cornmeal as it was placed in the brick oven to prevent the crust from

absolutely :) [we were a thin-crust only type of place; we also used a little handful of cornmeal as it was placed in the brick oven to prevent the crust from sticking - it adds a little extra flavor and texture to the pizza :)] In a pot, placed on medium-heat on the stove top, add: - 2tbsp EVOO - two twigs of fresh oregano, crushed or finely chopped (to express the oils in the plant) - 1/4 white onion, minced very finely - 1/4 yellow onion, minced very finely - 2-3 squished cloves of roasted garlic (cut the top part from a bulb of garlic, add some EVOO and bake @ 400 for ~30(ish) minutes; be sure to do it in foil or the ceramic baking dishes for roasting garlic!) - 1tbsp of salt mixed with black pepper and crushed red pepper flakes Until onions are translucent and aromatic Then add: - 1 large can of Cento-brand peeled San Marzano tomatoes Stir intermittently until sauce develops a deep red color and you can use it right away or keep it in the fridge! - As it cools, add in a handful (1/4 cup) of freshly crumbled Parmesan cheese (you could see the cheese chunks as we applied the sauce to the dough so they weren't large pieces but little(ish) crumbles) Hope you enjoy it!! :)