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!! :)

For a classic Napolitano sauce, open a 28 oz. can of your favorite crushed tomatoes and then mix in 2T extra virgin olive oil, 2 cloves garlic (minced), 1.5t kosher salt. That's it, you're done.