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Find out how to make authentic Italian Neapolitan pizza sauce with this easy homemade recipe! This is a no-cook pizza sauce recipe made with San Marzano tomatoes.
One of my culinary missions on our last visit to Italy was figuring out how to make the BEST authentic Italian pizza. Last time it was Authentic Tomato Bruschetta and an Aperol Spritz. There was something very different from the pizzas I had been making for years at home. I realized after trying many pizzas in Italy, that the most notable difference was the sauce.
I’ve made this easy pizza sauce recipe a few times at home, and am so happy to report it tastes just like in the Italian restaurants we loved. Like my Fresh Tomato Marinara, Salsa, and Dairy-Free Pesto recipes, this one is a great staple to know.
Whereas the pizza sauce I lazily pick up from Trader Joe’s refrigerator section has a deep, rich tomato flavor loaded with spices, the pizzas in Italy had very fresh tasting sauce, without much else in them. Could it really as simple as using crushed tomatoes alone? After a bit more research, I found that my suspicion was correct.
When it comes to making the best authentic pizza sauce at home, less is definitely more. Neapolitan pizza master Vito Iacopelli, shared on Youtube how he makes tomato sauce for pizza and it’s just this way with a few simple ingredients. One of my favorite Italian cooking magazines, Sale e Pepe, makes pizza even simpler by only using tomato puree and sprinkling a little salt and pepper.
Best Tomatoes for Neapolitan Pizza Sauce
You might be wondering, ‘What are the best tomatoes for pizza sauce?” With recipes this simple, it’s important to use the highest quality ingredients you can find. In this case, tomatoes are the star. Use whole peeled DOP San Marzano tomatoes for the best flavor.
San Marzano tomatoes are grown near Naples, which means you’re making a truly special Neapolitan-style pizza. To ensure you’re actually using real San Marzano tomatoes, look for the DOP label on the can. You might be surprised how many fakes there are on grocery store shelves.
The ingredients for Neapolitan pizza sauce are very similar to traditional San Marzano Marinara Sauce.
How to Make San Marzano Pizza Sauce at Home
Remove those gorgeous tomatoes from the juice, but don’t discard it. Place the drained tomatoes into a blender or bowl with a small handful of fresh basil leaves and a pinch of sea salt. If you prefer, crush those tomatoes with your hands and then add in chopped basil. I like to add a clove of garlic and a splash of good olive oil as well, but that’s optional.
Pulse or use an immersion blender to blend the tomatoes. Don’t blend too long, just until the desired consistency is reached. I prefer homemade pizza sauce a little chunky (as it often is in Italy). If needed, thin the sauce by adding a little of the reserved juices at a time. Can you believe it’s that easy? I know. I know!
If you’re like me and feel like homemade pizza sauce should be cooked before using, don’t worry. This sauce does cook just the perfect amount while the pizza bakes. The result is a pizza sauce with the most delicious fresh flavor.
How to Store and Use Homemade Pizza Sauce
If you’re not using the pizza sauce immediately, store it in an airtight jar in the refrigerator, or freezer.
To use, spoon a layer of sauce over your prepared pizza dough.
Bake your homemade pizza in the hottest oven possible, or Pizza Oven, and enjoy your creation.
Ingredients
- 1 (28 oz.) can/jar whole peeled DOP San Marzano tomatoes
- 1 teaspoon sea salt
- 4 fresh basil leaves
- 1 clove garlic, peeled (optional)
- splash of extra virgin olive oil (optional)
Instructions
- Remove the tomatoes from the sauce and place them into a blender (or bowl if using an immersion blender).
- Add the salt and basil leaves
- Pulse until the sauce is chunky or smooth, depending on your preference. To thin, if needed, add 1 tablespoon of the sauce from the can at a time (I don't use any).
- Use your homemade pizza sauce right away, or store in an airtight jar in the refrigerator for up to 5 days.
Nutrition Information:
Yield: 5Serving Size: 1
Amount Per Serving:Calories: 2Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 212mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.
FAQs
The reason pizza sauce is uncooked is because it will actually result in a better-tasting pizza — it will give you fresh, zippy tomato flavor, even after it has been baked in a hot oven. Pasta sauce, on the other hand, is slow-simmered. It usually has a few more herbs involved, like basil or even a bay leaf.
How do you thicken San Marzano pizza sauce? ›
TIP: For a thicker sauce, strain the tomato puree over a fine-mesh sieve until it reaches your desired consistency. Step 3 - Add optional toppings: Stir in any desired toppings, such as chopped herbs or garlic powder.
Why is my pizza sauce not thickening? ›
The easiest way to thicken tomato sauce is to cook it longer. Use a large pan, so there's more surface area from where steam can escape. Don't cover it, of course, and simmer at very low heat so it's bubbling a little bit. A large quantity can be divided between 2 pans.
How much sauce on Neapolitan pizza? ›
Regarding topping of the margherita it says: 60-80g canned tomato, 6-7g EVO, 80-100g Mozzarella, 5-7g hard grated cheese, and a few leaves of basil. Optimal amount is the amount you prefer. If you want to follow AVPN recipe, it's 60-80g sauce and 80-100g cheese for a 280g pizza.
Do you need to Precook pizza sauce? ›
Don't Cook the Sauce!
This isn't just for convenience — a no-cook sauce will actually taste better on your pizza, giving you that fresh, zippy tomato flavor, even after it has been baked in a hot oven.
Do you cook pizza dough before sauce? ›
If you're baking the pizza in the oven, whether on a pizza stone or not, I always pre-bake the dough for 4-5 minutes before adding toppings, to make sure the pizza dough cooks crisp on the outside and soft and airy in the middle. Once you add the Pizza Sauce and toppings, return it to the oven to finish baking.
How do you thicken Napolitana sauce? ›
Start by drizzling a small amount of heavy cream into the sauce and whisk it in. Let it simmer for a few minutes, then add more if you think it needs it. Taste your sauce and adjust the seasonings if needed; the richness of cream can blunt some flavors.
Why is my pizza sauce so watery? ›
Tomatoes naturally contain lots of water, so cooking any tomato sauce for a long period of time will help eliminate some of the water content. The water will slowly but surely evaporate, leaving behind a thickened, full-bodied sauce with lots of flavor.
Does cornstarch thicken pizza sauce? ›
To thicken the sauce with cornstarch, use about 1 tablespoon per cup of sauce. Never add cornstarch directly to the sauce – you'll first need to mix the dry powder with an equal amount of cold water, then add the mixture to your food.
How do you thicken sauce without cooking it? ›
I put a tablespoon of flour into a tea strainer and sprinkle it in a little at a time while whisking constantly. Almost immediately the flour cooks in and thickens any sauce or gravy while adding no additional liquid.
The key to great New York-style sauce is creating balance between sweetness, acidity and heat, with a definite herbal backbone. Furthermore, it needs a texture that's thin enough enough to spread, but thick enough to keep your pizza from turning soggy during the de rigeur fold-and-carry.
Can you overcook pizza sauce? ›
Some people will take the plunge and cook their pizza sauce before adding it to the pie. This method is in-line with variations like New York by-the-slice style or a Detroit pan pizza, but it must be done carefully to ensure that the sauce does not overcook and change its flavor too much.
Why do you put baking soda in pizza sauce? ›
Add Some Baking Soda
If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.
What are the best tomatoes for Neapolitan pizza? ›
San Marzano Tomatoes – The Only Choice For Neapolitan Pizza
One kind that is widely used in Naples is the Pomodorino del Piennolo, which comes in red and yellow varieties. They only grow on the Vesuvius Volcano slopes, a land that is fertile and full of minerals.
What makes a good Neapolitan pizza? ›
This style of pizza is prepared with simple and fresh ingredients: a basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. No fancy toppings are allowed! One of its defining characteristics is that there is often more sauce than cheese.
Is store bought pizza sauce cooked? ›
Pizza sauce is prepared with uncooked pureed tomatoes while pasta sauce is made with cooked blended tomatoes and flavorful garlic, herbs, and spices.
Is tomato sauce cooked or raw? ›
At its most basic, it is a sauce based on fresh or canned tomatoes (usually plum tomatoes) cooked with olive oil, chopped onions, and basil. It may include other vegetables and aromatics; it may be cooked briefly to preserve the tomato flavor or long and slow with other ingredients.
Do you heat sauce before putting on pasta? ›
Cook sauce first.
Keep the sauce on a low simmer until pasta is ready. Your pasta shouldn't wait for your sauce to cook.
How wet should pizza sauce be? ›
BTW, a common test to tell whether a pizza sauce is too thin (or "wet") is to put a few tablespoons on a plate and let it set for about 15 minutes. If too much water separates from the solids, that would usually not be considered a quality pizza sauce.
