In your medium mixing bowl, empty the entire can of tomato paste and the plain tomato sauce. Use your whisk to stir them together until they form a very thick and consistent red base.

Slowly pour in the cold water while you continue to whisk the tomato mixture. Adding water helps reach that perfect spreadable consistency that Round Table is known for across their famous crusts.

Place the dried oregano and fennel seeds in the palm of your hand and rub them together firmly. This releases the natural oils and makes the herbs much more fragrant and flavorful in the sauce.

Add the crushed herbs, basil, garlic powder, and onion powder into the bowl with the tomato mixture. Stir gently with your wooden spoon to ensure the spices are distributed evenly throughout the red sauce.

Stir in the cayenne pepper, salt, black pepper, and the small amount of sugar. The cayenne pepper is the secret ingredient that gives this sauce its legendary and slightly spicy Round Table finish.

Use your wire whisk to blend everything together for about two minutes. You want the sauce to look very smooth, glossy, and professional without any large clumps of spices or paste.

Cover the bowl with plastic wrap and let it sit at room temperature for at least thirty minutes. This waiting time allows the dried herbs to soften and infuse their savory flavors into the tomatoes.

After resting, give the sauce one more quick stir with your spatula. If it feels too thick to spread, you can add one more tablespoon of water to reach your desired texture.

Pour the finished pizza sauce into a clean glass jar or an airtight container. Make sure the lid is sealed tightly to keep the flavors fresh until you are ready to bake.

When your dough is ready, spread a thin, even layer of the sauce all the way to the edges. Add your favorite cheese and toppings, then bake until the crust is golden and the sauce bubbles.