Carefully open your can of crushed tomatoes. Pour the entire contents into a clean mixing bowl. Make sure to scrape out all the thick juice. High-quality canned tomatoes are the key to this recipe.

Sprinkle in the dried oregano and the dried basil. Try rubbing the herbs between your palms first. This releases the natural oils and scents. It makes the sauce smell like a real Italian kitchen.

Now, add your garlic powder, onion powder, and salt. Stir in the black pepper next. These spices create a deep and savory base flavor. Always taste a little bit to check the seasoning.

Stir in a small pinch of sugar. Tomatoes can sometimes have a very sharp or sour bite. The sugar helps hide that acidity. It makes the final sauce taste very smooth and balanced.

Drizzle the extra virgin olive oil over the mixture. Mix it well until the oil is fully blended. The oil gives the sauce a beautiful silky texture. It also helps all the flavors stay together.

Gently stir in the grated Parmesan cheese. This adds a salty and nutty kick to the sauce. It also helps to thicken the mixture slightly. This is a real Chicago deep-dish secret step!

Place the mixture in a saucepan over low heat. Let it simmer gently for about 20 minutes. Simmering helps all the different flavors meld together perfectly. It also reduces any extra wateriness.

After simmering, let the sauce cool down completely. Never put hot sauce on raw pizza dough. Hot sauce will make your dough sticky and soft. Cool sauce ensures a nice crispy crust.