Top Rated Pizza Sauce Recipes
These 15-minute mini naan pizzas can be made using any jarred tomato sauce and any number of topping combinations. And you can find good-quality fresh or frozen naan at most major supermarkets that bake up beautifully as a doughy, crispy crust. Recipe courtesy of Happy Money Saver
This is instant classic, after all, what's not to love about ham and cheese tucked inside carby dough? Spend the extra few minutes making your own dough for a fluffy, perfectly risen stromboli base and then fill it with ham and whatever else you like.This recipe is courtesy of Karrie Truman, Happy Money Saver.
This kid-friendly pizza grilled cheese will satisfy all your warm and fuzzy nostalgic feelings. Courtesy of McCormick
This recipe takes your classic pizza and transforms it into the perfect Halloween dinner. Use cookie cutters to cut cheese slices into bat, pumpkin and spider shapes to decorate the top of the pizza.Recipe courtesy of Betty Crocker
Why choose between a burger and a pizza when you can have both for dinner?This recipe is courtesy of McCormick.
Innocent breadsticks are transformed into Halloween mischief when dyed sliced almonds are tucked into the ends to look like creepy witch fingernails.Recipe courtesy of McCormick.
Using the same principle as a turkey roll-up or pinwheel, these pizza roll-ups ditch the crust for a low-carb whole-wheat tortilla and pack in the protein with low-fat cheese. To make this delicious treat, which packs well in your child’s lunchbox or your grown-up lunch bag, gather the essential ingredients: low-carb whole-wheat tortillas, prepared pizza sauce, low-fat mozzarella, and any toppings (i.e. spinach, mushrooms, or pepperoni).
Yes, pizza sauce is indeed a real product. Some may scream "Sellout!" while others may exclaim "Genius!" — the former perhaps a passionate home cook who insists on doing everything from scratch, no matter how long it takes, and the other a casual cook with more of a laissez-faire approach to the kitchen.While it's probably an exaggeration to say that any home cook fits either one of these archetypes 100 percent of the time, it's safe to say that for most people, the answer is "It depends." What are you in the mood for?I was in the mood for the cheater's way out the night I made this, I confess. And having never evaluated this particular product before, I was curious to see just how it would taste. To be honest, it really wasn't that bad. Perhaps a bit salty, but nothing heinous. And if you don't want to use ready-made pizza sauce, go ahead and use your favorite homemade recipe.See all mushroom recipes.Click here to see Bake Me a Pizza as Fast as You Can.
Little nuggets of blue cheese yield bursts of flavor that go nicely with the green tomatoes. Choose a fairly crumbly, assertive blue cheese with a slight bitterness and a good tang to balance it out. I used a lovely blue from Vermont.See all pizza recipes.Click here to see Green Tomatoes for Everyone.
Fill your kids’ lunchboxes with these pizza scrolls and you’ll have some happy little people begging to have these simple pastry rolls for lunch every day.This recipe is courtesy of Food.com.
Stouffer's French Bread Pizza is an iconic freezer aisle food, and now you can make your own homemade version.This recipe is courtesy of Stouffer's.
Homemade pizza is a great way to experiment with new flavors and tastes. Taking a little help from the store and using pre-made pizza dough leaves time to get creative with the toppings. For this pizza, I combined savory roasted garlic with earthy mushrooms, spinach, and fresh cheese. Roasting the garlic mellows out the flavor considerably, but still leaves you with an undeniable garlicky taste. Feel free to switch up the ingredients to include your favorite veggies and cheeses — the beauty of pizza is that anything goes!Click here to see 7 Reasons to Eat More Garlic
Best Pizza Sauce
Do you enjoy ordering a pizza on Friday nights? This used to be a tradition of ours until we discovered the best pizza sauce and homemade pizza dough.
Now we just whip up our own pizzas at home and they are way better than any we’ve ever ordered.
The great thing about making pizza sauce at home is you have full control over the ingredients. You can fill it with fresh herbs, load it with spices, make it sweet, or even make it spicy!
This recipe is one that we adore and turn to over and over again. It gained the label because it truly is the best pizza sauce we’ve ever made.
We loaded it with fresh basil and garlic then simmered it for an hour so the flavors really meld.
And because the recipe calls for crushed tomatoes, we like to puree the sauce at the very end so it’s smooth. This is totally optional though!
What type of pizzas do you plan to make with our new favorite sauce?
Pizza sauce recipe
We’ve been making a lot of homemade pizza this last year so I thought it was past time I bring you my secret weapon – this sensational pizza sauce recipe – it’s magic! This quick and easy recipe is so good, you’ll want to mop up every last drop – or just drink the sauce. This pizza sauce:
- Easy to Make in 5 minutes
- Tastes authentic
- Better than jarred store-bought sauce!
- Freezer friendly
Quick and easy to make
This pizza sauce recipe is ridiculously quick and easy to make in just 5 minutes so you can enjoy it right away on homemade pizza, store-bought pizza dough, calzones, Stromboli, or breadsticks! Now there are no excuses not to make pizza sauce from scratch!
Many homemade pizza sauces call for simmering the sauce – but guess what, authentic pizza sauce is not cooked first! This no-cook technique makes for ridiculously easy sauce and also makes your pizza sauce (and therefore your entire pizza) taste better. The aromatic sauce cooks under the blast of the high heat oven delivering fresh, zippy tomato flavor.
Better than store bought and even restaurant pizza sauce
Have you ever tasted a pizza and it was just bland? There’s not much you can do to salvage it but shower the pizza with red pepper flakes and Parmesan. The pizza sauce makes or breaks a pizza, whether homemade, takeout or dine-in. And that’s where this homemade pizza sauce recipe comes in. It’s 1000X better than jarred and even many restaurant pizza sauces! Jarred and canned sauces often taste like bland, dull tomatoes. This homemade pizza sauce, however, is vibrant, hearty, aromatic and full of rich tomato flavor thanks to sweet, complex fire roasted tomatoes and plenty of Italian seasonings!
Versatile – make it just how you like it
One of the bonuses of homemade pizza sauce is you can customize it to make it perfect for YOU! Want it garlicky, add more garlic. Want more basil, add more basil. Want it spicy, add more red pepper flakes. You can even get creative and add freshly grated Parmesan, balsamic, etc.
The best kind of recipe is one you can make any night of the week without running to the grocery store, right? This quick and easy pizza sauce from scratch is made of basic ingredients – you likely have them all on hand right now! You can even swap the fresh herbs and garlic for dried – it can be our little secret.
Many pizza sauces are either too thick or too watery – not this pizza sauce! The best pizza sauce is slightly thick with some texture to it. This consistency allows the sauce to sit on top of the pizza dough instead of seeping into it and making the dough soggy. This recipe allows you to control the consistency of the sauce because it starts with fire roasted diced tomatoes – pulse them fine, leave them rough or strike the perfect balance in between.
This pizza sauce recipe makes 2 cups, enough for 4-6 pizzas depending on how saucy you like it. This means you’ll likely have leftover sauce which is a very good thing. Just pop it in the freezer and you’re ready for pizza night any night of the week.
Here’s what you’ll need to make this recipe:
- olive oil
- grated onion – I prefer grated onion so there aren’t noticeable chunks in the sauce
- minced garlic
- Red Gold Tomato Sauce
- Red Gold Tomato Paste – for added thickness and deeper tomato flavor
- sugar – just a little bit for a touch of sweetness!
- kosher salt
- dried oregano
- dried basil
- ground black pepper
- crushed red pepper – use as little or as much as you like!
- 1 tablespoon butter
- 2 tablespoons olive oil
- ½ cup chopped onion
- ¼ cup finely chopped celery
- ½ teaspoon minced garlic
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon fennel seeds, ground
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon white sugar
- ¼ teaspoon ground black pepper
- 1 large bay leaf
Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion, celery, and garlic in the butter mixture until the onion is soft and translucent, 5 to 7 minutes.
Stir tomato sauce and tomato paste into the onion mixture until smooth add Parmesan cheese, fennel seeds, basil, oregano, salt, sugar, pepper, and bay leaf. Stir the sauce and bring to a slow simmer cook at a slow simmer for 1 hour. Remove and discard bay leaf before use.
Step 1. Put all the contents of the San Marzano Tomatoes in a blender including the juice.
Step 2. Add the black pepper and the Italian sea salt in the blender as well.
Step 3. Get the cloves of garlic and then mash them with a knife. Then you will also need to chop them into small pieces.
Step 4. Get two tablespoons of extra virgin olive oil and then heat it up in a pan with medium heat.
Step 5. Once heated, put the garlic in the pan and stir it regularly to get an even cook. Make sure not to burn the garlic to prevent the bitter taste from it.
This technique is to give more flavor to the olive oil before putting it into the mixture.
Step 6. Without removing the garlic, put the olive oil in the blender along with the tomatoes and start blending.
Step 7. Blend the tomatoes, the garlic, the black pepper, and the olive oil for about 10 to 15 seconds.
Make sure to not blend it for too long or else you are going to get a lot of bubbles in the mixture. Just blend it to make sure that the sauce will be even.
Step 8. Cut the basil leaves with a knife or scissors and then put them in the mixture.
Step 9. Stir the sauce with a ladle to make sure that the basil is evenly distributed.
Step 10. Put the mixture in a bowl and then cover it. Let it sit for about an hour at room temperature for the sauce to get more of the fragrance from the basil leaves.
Step 11. Put the bowl in a refrigerator to thicken a little bit and use it after a day of refrigerating for the best results.
Mix High Mountain flour, freshly milled flour, salt, and 600 g all-purpose flour in the bowl of a stand mixer fitted with the dough hook just to combine.
Whisk starter and 660 g room-temperature water in a large measuring glass to combine, then add oil and yeast and whisk until well blended.
Make a well in dry ingredients and pour in starter mixture. Mix on low speed, increasing speed to medium as dry ingredients are incorporated, until well combined. Scrape down sides of bowl and fold in any flour, if needed. Remove bowl from mixer and scrape dough from hook. Cover bowl with plastic wrap let dough rest at room temperature for 30 minutes.
Uncover dough and fit bowl back onto mixer. Mix on medium speed until you're able to pinch and stretch a small piece of dough between your fingers until translucent and doesn’t rip, about 10 minutes (dough should look sticky but cohesive, and it should be very elastic and jiggly). Transfer dough to a very large bowl, cover tightly with plastic wrap, and let rise in a warm, draft-free spot (near the oven is great) until 50 percent expanded in volume, about 3 hours.
Turn out dough onto a lightly floured surface. Lightly flour your hands, scale, bench scraper, and 2 small rimmed baking sheets.
Divide dough into 200 g portions. Working one at a time, form each portion into a tight, even ball, rotating on counter and tucking under and pinching on bottom of ball to seal. Try to handle the ball as little as possible to keep dough from deflating. Using bench scraper, place balls seam side down on floured baking sheets, spacing evenly apart. Lightly sprinkle dough with some flour and cover baking sheets tightly with plastic as you go. Chill at least 24 hours and up to 48 before using.
Do Ahead: Dough can be made 2 weeks ahead. Wrap balls tightly with plastic wrap and freeze. Let thaw in refrigerator overnight. Note: The frozen dough won't bake with as many bubbles or be as light as the fresh dough. It might also be stickier and harder to work with. Because of the idiosyncrasies of using starter, the success of using frozen dough will vary.
Place tomatoes (without juice from can) in a colander to drain. Pass tomatoes through a food mill (using the medium disk) into a medium bowl (you should have about 2 cups purée). Mix in garlic, oil, and salt. Let sit at least 30 minutes before using.
Do Ahead: Sauce can be made 2 days ahead. Cover and chill.
Preheat a Breville Pizzaiolo oven to 700°. Place mozzarella and fior di latte in a fine-mesh sieve set over a medium bowl and let sit 30 minutes to drain.
Drizzle a little oil in a large skillet and swirl pan to lightly coat. Heat over medium-high. Add mushrooms in a single layer and cook, undisturbed, until lightly browned underneath and starting to soften, about 3 minutes. Season with salt and pepper and toss mushrooms. Continue to cook, tossing occasionally, until lightly browned all over and softened, about 3 minutes more. Remove from heat and set aside.
Place chiles in a small bowl and mix in just enough oil to make a tight sauce set aside.
Use a bench scraper to swiftly lift a ball of Pizza Dough from baking sheet, then invert it into a large bowl of flour, seam side up. Pass dough back and forth between your hands to knock off some flour. Place domed side up on work surface and use your fingertips to press dimples in dough, working from the center toward the outer edge and maintaining a circular shape. Stop dimpling 1" before outer edge of dough (this will become the crust, and you want it to rise and puff higher than the center of the dough). After dimpling, stretch dough over the backs of your hands, moving in a circular pattern to create a 10" round. Place onto very lightly floured peel.
Spoon Pizza Sauce onto center of dough. Working in a spiral from the center outward, use spoon to spread sauce all the way to the inner edge of the crust.
Top pizza with drained mozzarella and fior di latte, then garlic. Scatter several pieces of reserved mushroom around and sprinkle 1 Tbsp. Parmesan over. Slide pizza into oven and cook, rotating halfway through, until crust is puffed and charred in spots, cheese is melted, and underside of crust is golden brown with some darker leopard spots, 3 minutes. Remove pizza from oven. Drizzle with reserved chile sauce and sprinkle with another 1½ tsp. Parmesan. Arrange basil on top and finely grate a light dusting of lemon zest over.
How would you rate Bon Appétit's "Making Perfect" Pizza?
2 things so far: At step 2. First, 1000 grams of flour in total with all 3 types is A LOT of flour for "one 10" pizza" as the receipe claims to make. Second, when looking over the recipe list I noticed there is no liquid put in this recipe other than the starter but then in step 2 it tells you to mix 660 grams of warm water with the starter.
I am 3. i steald my mommies compooter becwus e this peeza was trash. itgived me da runs and maded my mommie give me bathe. big umdbs donw >:(
Constipated three year old
Two questions: 1) it seems like the 150 g of flour can either be whole wheat OR the same white bread flour (the 250 g of CM high mountain), wouldn't they behave differently in the recipe, since whole wheat absorbs more water? 2) what is the starter fed with? I usually feed mine with all purpose flour, but sometimes use bread flour depending what I am baking. This can make a difference.
We've made this recipe a few times and it's so good. The first time we made changes to the original recipe and thought it was good but missing something. The second time we made it almost exactly as written, and it was so good, some of the best pizza I've ever had. The only small change we made was sprinkling on a little salt after putting on the sauce. We've proofed the dough 24 hours and 48 hours, and prefer the flavor of the dough with a 24-hour proof.
Best pizza ever. It made 9 pizzas. 1 10 inch is enough for 1 person. So this feeds 9 people. We used our grill at 700° and a pizza stone. Definitely would recommend. We’ve tried many pizza recipes and this one surpasses them by a lot.
Fantastic results. Thanks BA team for doing all the leg work and distilling everything down to one recipe. The sauce is phenomenal. The maitake mushroom pizza is the bomb. I used pizza dough from an Italian store near me and it worked out very well. I made a mortadella pie as well. Delish!
Fantastic dough, sauce, everything.
I'm unsure of how many pizzas this recipe actually makes. The top says it makes 1 10" pizza but this obviously isn't true (unless that 10" pizza weighs a couple kilos). How much would I have to scale down the recipe to make 3-4 pizzas? Thanks. Love the work that went into making it BTW!
It really annoys me that this recipe isn't rated higher and that people rate it one star because it looks "pretentious". It makes fantastic pizza! Granted, I've only been able to make it with ingredients that are local to me, but this recipe is such a great guide to experiment with different flour combinations. Tip: if you only have a standard oven, I really recommend blind baking the dough once you've shaped it, but before you sauce it and put toppings on. If you cook it like this until it just starts to go slightly browned, you will end up with a crispier pizza with a more authentic taste.
Vienna, Austria (originally Sunderland, UK)
The crust was a lot of work. We proofed the dough for 48 hours and it had good texture, the best homemade crust we've made but felt like it could have used a little more flavor, definitely more salt. We really liked the toppings, the sauce with Bianco DiNapoli tomatoes was probably our favorite component of the pizza. The mushrooms were delicious as well. The chiles were overpowering so I would not use those again. I like lemon but we skipped that and didn't miss it.
WARNING!: There is an error in the recipe write up. Under the ingredient list the recipe calls for "4 oz. 2-year-aged Parmesan, coarsely grated". This is an insane amount of parmesan cheese for 1, 10" pie. Please refer to the end of the write up where they say to add 1Tbsp + 1.5 tsp of parm and not over a cup of grated cheese. I started off adding over an ounce and it was overpowering. Also the recipe calls for 2 cans of " Bianco DiNapoli whole peeled tomatoes" but 1 can makes more then you will need for 9 pizzas. I would estimate 1 can made enough for 15 pies at 3Tbsp per pie. Disclaimer: I made the Perfect Pizza with the following 2 exceptions: 1) I do not have a Breville Pizzaiolo oven, but instead used my oven that gets to 600 degrees and a large baking steel. 2) I do not have a flour mill and instead of milling 150 g of cracked wheat I used 100 g of Central Milling fine whole wheat flour and 50 g of Central Milling medium whole wheat flour. -Review- There seems to be a lot of reviews for this pizza that did not follow the recipe at all or even try and make it. As a home baker I am extremely lucky to live about 40min from a central milling retail location and have access to specialty food stores that carry the other hard to find ingredients. The dough is amazing with great feel, elastability, flavor and texture. I will be making this dough again in the future, maybe scaled down to make 4-5 pies instead of 9. I did say “Kitten Fingers!” a lot while dimple-ing the dough to the amusement of my family and friends and I feel like it was instrumental in the success I had. Note: It tripled (not doubled) in size during the 3 hour bulk rise stage so be sure you have a bowl or container large enough. After I portioned them into 200g balls and left them in the fridge for 30 hours they had not risen as much as I had hoped so I left them on the covered baking sheet out at room temp for an additional 2.5 hours before I started baking and they were perfect from start to finish. Note: I live on the west coast and cake yeast proved to be almost impossible to locate. I ended up having to drive quite a distance to obtain it and was only able to do so because I made this during the christmas holiday season. In the future I will be forced to substitute dry yeast. The sauce was great. Bright, sweet and acidic. I liked it a lot, especially on the mushroom "perfect pizza" and when used to make a margarita pizza. I am a convert to Bianco DiNapoli tomatoes now and this is probably the best thing I learned about from this recipe. As I said earlier in my review you only need 1 can if your doing a single dough batch as you only use 3 Tbsp per pie. (I used the second can I bought to make some tomato soup that knocked my socks off!) In the videos the pizza places hung up on Andy when he asked what brand of canned tomatoes they used, but when Clair visited them to learn to make dough you can see pallets of Bianco DiNapoli tomatoes in the background. The cheese hybrid was better than either is alone and made for a creamy rich “perfect” pizza. The imported mozzarella di bufala was the most difficult ingredient to source after the cake yeast, but was worth the trouble and expense. Do NOT skip or rush the step where you drain the cheese. I left it draining for an hour and it was still losing water. The pies at the end where mush less soupy then the ones at the beginning even after an hour drain. Once again Do not add 4oz of parm to your pizza. Even a quarter of that will ruin the delicate flavor of that expensive/exquisite mozzarella di bufala. The toppings were wonderful. The maitake mushrooms are expensive but are superior to every other mushroom pizza I have ever had. Definitely worth it. The Calabrian chiles worked very well with the rest of the flavors but I saw no advantage to chopping them and adding them to oil myself instead of using the pre-crushed ones that come in oil already. I tried both and tasted no difference in the end. (I have been using the oil to top just about everything I eat now. Move over hot sauce!) The lemon zest was a great way to brighten the pizza’s flavor profile and worked very well with the rest of the ingredients. The fresh “whisper thin” garlic slices were not very noticeable when you ate a slice but I would not have wanted to add more to this pizza. -Conclusion- Is it the perfect pizza? I don’t know. Is it the best mushroom pizza I have ever had? Yes. Is it the best pizza I have ever made at home in my oven? Yes. Was it worth all the effort it took? Absolutely. Will I make this again? Yes.
So, I’m not gonna comment on the dough, didn’t have time to make a starter and get a bunch of special flours. The sauce is simple, straight forward, and delicious. Nothing else to say. What I think is the biggest take away you should get from this recipe is that the combination of Calabrian chili, maitake mushroom, and lemon zest is absolutely, unbelievably delicious. Find a dough recipe, any will do. Wanna make a pan pizza? Put those toppings on it. Wanna make a Detroit style? A deep dish? Doesn’t matter. Put those toppings on it. I don’t even like mushrooms!
I just prepared this dough, turned out perfect! I didn't have any of the special flour, not the ability to mill my own, so substituted just 1kg of high protein bread/pizza flour. I see a lot of reviews complaining that this recipe uses special equipment and expensive ingredients. Remember that this is Make Perfect, so using the best ingredients and special equipment is the best path. Having said that, the flour can be replaced (as I did) and just use your regular oven turned to the highest temp with a pizza stone inside and it will cook fine. Final thought, anyone complaining about the use of grams needs to get serious. How do you measure 0.17637 ounces of fresh yeast. Please. Great work BA team. Looking forward to Making Perfect : Burgers!
I loved the series and everyone in it. Even though I knew Iɽ never be able to replicate the recipe at home, I learned some things. First, Bianco DiNapoli tomatoes are the very best canned tomatoes that I've ever tasted and beat out all of the San Marzano DOP tomatoes that I have tried. (You can get them at the market sometimes referred to as Whole Paycheck.) I learned that raw sauce rocks! I learned how to char a crust by getting the heat source (oven) stupid hot. I put a baking stone on my gas grill, turning all burners on high. My pizza was done in three or four minutes with a perfectly charred crust! Next, I learned to choose my toppings more selectively, choosing only a few great ingredients. Previously, I was a dump-everything-you-have-on-top kind of guy. My only wish is that I could have been there when they finally tasted that perfect pizza. I bet it was to-die-for.
well what about a regular oven for those of us who dont have extra mini ovens in our tiny NYC apartments
Other sauce ideas for homemade pizza
Beyond homemade pizza sauce, there are other ways to top your homemade pizza crust. Here are a few of our favorites:
- Pesto: Pesto can be made with carrot tops, beet tops, radish tops, basil, pea shoots, or even spinach or kale. Make a homemade pesto and use it throughout the week: toss with pasta, top on bread, and use as a sauce for homemade pizza. Here’s a basic pesto recipe that you can adapt to your liking.
- Ricotta Cheese: Change things up and make a white pizza with ricotta cheese. Here’s a great recipe.
- Garlic and Herb Sauce: Add olive oil, fresh garlic, and fresh oregano to a saucepan and warm, then add to your pizza crust as a sauce. The recipe can be found here, along with other ideas for how to top a pizza.
Ingredients for Homemade Pizza sauce
Canned whole Peeled tomatoes: I make many types of tomato sauces. I have made pizza sauce with raw tomatoes, canned chopped tomatoes, tomato puree and all of them taste good but for the best sauce I use these canned whole peeled tomatoes and these are the Best!
Olive oil: If anything makes tomatoes taste great it is good quality olive oil. It adds tones of flavour to a pizza sauce or pasta sauce.
Seasonings: Few dried and fresh herbs in the sauce are enough to bring the best flavours in the sauce. I have used dried rosemary, roasted chilli flakes, fresh Italian basil and Sea salt
Sugar: I don’t like pizza sauce to have a sweet flavour at all. But if you wish to add a teaspoon sugar to bring out the taste.
Just 2 Ingredients
If you're looking for the traditional Italian tomato pizza sauce, this is the right place.
All you need is just 3 ingredients:
- whole canned plum tomatoes (or fresh tomatoes)
- fine sea salt
- bicarbonate of soda (also called baking soda)
Using the right ingredients is crucial for the best pizza sauce. You can use canned tomatoes or fresh tomatoes to make it.
If you're going to use canned tomatoes, the best ones to look for is the San Marzano variety.
They grow in Italy, in the Campania region, and have a PDO (protected designation of origin) status.
San Marzano tomatoes have a long shape, bright red colour, easily peelable skin, meaty pulp, and very few seeds. Their flavour is not too sweet and not too bitter.
The best fresh tomatoes to use are San Marzano tomatoes or more widely available Roma tomatoes. They're quite similar in terms of qualities, they're both meaty, easy to peel, and with very few seeds.
Marinara Sauce or Classic Tomato Sauce
According to the traditional Neapolitan recipe, the classic pizza base sauce, which is mostly used for pizza Margherita, is rather plain.
There are no spices or herbs added, just plain tomatoes, a pinch of baking soda, and salt.
The marinara sauce, which is mostly used for Marinara pizza, on the other hand, features some extra ingredients: a drizzle of extra virgin olive oil, a pinch of freshly-dried oregano (the good one is sold in branches), a peeled clove of garlic, and some optional freshly-cracked black pepper.
No matter which sauce you choose, the pizza sauce should never be cooked: if it is cooked, then you're making pasta sauce (sugo di pomodoro in Italian), which is used to dress pasta.
How To Make Pizza Sauce
To prepare this no-cook tomato sauce for pizza all you need is just 3 ingredients. It's ready in two simple steps, and no cooking required!
Slice in half your canned tomatoes lengthwise. Discard their inner juices and seeds by using a teaspoon.
Transfer the tomatoes into a blender, and add in any pulp left in the can, making sure there are no seeds. Blend for a few seconds, until you have a smooth and even pulp.
Cooking tip: If you want to follow the traditional route, once you have removed the pulp and seeds from the tomatoes, put them through a vegetable sieve and transfer the obtained pulp into a bowl.
Now you need to adjust the acidity of the sauce.
Contrary to common belief, adding sugar is wrong since it actually doesn't help balance the sauce.
Instead, add a pinch of baking soda and mix, tasting as you go: if the sauce is still too acidic, just add another pinch of baking soda.
Finally, add a pinch of fine sea salt and your sauce is ready!
For a classic Neapolitan pizza base (about 21 cm large) you will need about 80-90 grams of sauce, so with this pizza sauce recipe, you can prepare about 5 pizzas.
Marinara sauce for pizza
Following step two, add a swirl of extra-virgin olive oil, a generous pinch of oregano, a garlic clove, and a pinch of freshly-cracked black pepper.
Let the ingredients marinate for about 30 minutes, then, just before use, discard the garlic.
Recipe with fresh tomatoes
If you want to use fresh tomatoes (highly recommend when they're in season), there are just a couple of extra steps to make.
Blanch about 500 gr of tomatoes in simmering water for a couple of minutes, then peel the skin off and proceed with step one.
How To Store Leftovers
Once ready, use it up straight away, and store the leftover sauce in an airtight jar, in the fridge for up to 2 days. Or freeze in freezer-friendly containers for up to 6 weeks.
Best EVER Pizza Sauce
Last week I shared the easiest and yummiest homemade pizza dough with you and promised to share this equally delicious pizza sauce with you this week and I will always keep my promises sooooo here it is. I’ve done the spaghetti sauce on the pizza dough before but it never tastes like my favorite pizza from up the street. I went on a search of Pinterest and found this recipe posted on Food.com. I had to try it because the person that posted it said it was given to them as a wedding gift. You know it HAS to be good if someone gives it as a wedding gift, right? Let me tell you that I wasn’t disappointed. It was soooo good. I was just tasting it with a spoon as it cooked and loved it. I ended up making the Easy Peasey Pizza Dough Bread Sticks from last week so that I could dip them in this sauce. It would be perfect for more than just pizza too. You could use it for your calzones or meatball subs or bread sticks like me.
The original recipe calls for diced onion and celery. I used these but I was worried that if my little guys saw a more chunky pizza sauce they’d complain or pick off the onions and celery that I wanted them to eat. At first I tried a very small chop and hoped they would sort of break up or get smaller as they cooked but they were still large enough for my picky guy to notice so I pulled out the blender and pureed them after sauteing them but before I added the tomato sauce and paste. I had also never thought of adding fennel seed to my pizza sauce but let me tell you I’m so glad I did. It really adds something to the sauce and makes it killer. I made a big batch of it and plan on freezing some to use for fast dinners later. Give it a shot, you’ll be super happy you did.