Step 1: Melt the Butter

In a medium saucepan set over medium heat, melt the butter until it’s fully liquefied and starting to foam slightly. The butter serves as the flavor base for this sauce, so using good-quality unsalted butter is ideal.

Step 2: Sauté the Garlic

Add the minced garlic to the melted butter. Sauté for 1–2 minutes, stirring constantly, until fragrant. Avoid browning the garlic, as burnt garlic can turn the sauce bitter. This gentle cooking step releases the garlic’s natural sweetness.

Step 3: Make the Roux

Whisk in the all-purpose flour to create a roux. Continue whisking and cooking for 1–2 minutes. The roux thickens the sauce and gives it a smooth, velvety texture. Cooking it briefly helps remove the raw flour taste.

Step 4: Add the Milk

Gradually pour in the milk while whisking continuously to prevent lumps. Whole milk is best for a richer texture, but 2% milk will also work. Keep whisking until the mixture is smooth and begins to thicken, which usually takes 3–5 minutes.

Step 5: Season the Sauce

Stir in the salt, black pepper, and oregano. These seasonings enhance the flavor of the sauce, with oregano adding a subtle herbal note that complements pizza toppings beautifully.

Step 6: Add the Parmesan Cheese

Remove the saucepan from the heat before adding the Parmesan cheese. Stir until the cheese has completely melted into the sauce. This step ensures the sauce stays smooth and doesn’t become grainy.

Step 7: Cool and Use

Allow the sauce to cool slightly before spreading it onto your pizza dough. This helps maintain the dough’s structure and prevents sogginess.