Uncooked Pizza Sauce

Uncooked Pizza Sauce 

The ultimate pizza sauce recipe is not only the simplest but also authentically Italian (Neapolitan). So, what are you waiting for? The next time you prepare pizza, this should be your go-to recipe!

I am astonished by the number of pizza sauce recipes I have encountered that are overly complex, featuring an extensive list of ingredients (including sugar) that bear no resemblance to any pizza sauce I have experienced in Italy!

Disclosure: As an Amazon Associate, I earn from qualifying purchases. Since composing this post, I have become involved with the Greatest Tomatoes From Europe and I 🖤 San Marzano DOP campaigns, which aim to educate and inform consumers about the highest quality tomatoes and what to look for on the cans.

Some recipes require extensive cooking time before the sauce is applied to the pizza, but pizza sauce should never be cooked! A few of the images I have come across have left a lasting impression on me: red spackle paste? Allow me to assist you. (Updated: just read some of the reviews below. This recipe is transformative!) 😀

Typical Roman pizza in Rome.

Why is this the Best Homemade Pizza Sauce Recipe?

THIS PIZZA SAUCE IS UNMATCHED BECAUSE IT IS STRAIGHTFORWARD AND UTILIZES ONLY PREMIUM INGREDIENTS.

I have also been traveling to Italy and savoring incredibly delicious pizza there since my birth. If you are not in search of a truly authentic, traditional Neapolitan and classic Italian pizza sauce, this recipe may not be suitable for you.

Gianfranco and I preparing pizza in Italy.

My cousin Gianfranco and I making pizza in Italy in our grandparents’ wood oven (circa 1985).

For instance, there are certain ingredients that you will never find in an authentic Italian and delectable pizza sauce recipe.

“This is one of the most genuine Napolitana pizza sauce recipes I have encountered. Many available online and on YouTube tend to incorporate excessive herbs and spices into the sauce and then overcook it…Thank you for this outstanding recipe.”

How to Choose the Ingredients for Your Pizza Sauce

Doesn’t this pizza sauce appear far more enticing than a dark red spackle-like sauce? 

It is light, refreshing, and delectable, akin to numerous other genuine Italian dishes! If you prefer to avoid chunks of tomato or seeds, simply opt for a smooth purée or passata. (You may also purée whole or chunky tomatoes to achieve a smooth consistency.)

Are you in search of an authentic (simple) Italian spaghetti sauce?

What Ingredients Are Included in the Finest Sauce Recipe?

The birthplace of pizza is Naples, so why not utilize the finest pizza sauce recipe from that region to create your pizza at home? Since most of us do not reside in Naples, I will provide guidance on how to prepare the best pizza sauce in your kitchen without the pressure of adhering strictly to the "rules."

Did you know that the term Neapolitan refers to something that originates from Naples? 

As per the Associazione Verace Pizza Napoletana, the finest pizza sauce recipe comprises, but is not limited to, the following ingredients:

TOMATOES: while fresh tomatoes can be used, for assured quality and flavor, it is advisable to seek out "pomodoro pelato S.Marzano dell’Agro Sarnese-Nocerino D.O.P." Do not be intimidated by that lengthy name; you will recognize them as San Marzano tomatoes (which are indeed authentic with the DOP designation). Look for the name along with the yellow and red Protected Designation of Origin, a European certification of quality.

whole peeled roma tomatoes in a bowl

Naturally, you may also use any high-quality canned tomatoes for excellent results, including pomodorini (cherry tomatoes) as depicted in the image of the can below. Exercise caution regarding what you deem to be "quality," so refer to this post that highlights several brands you can consider.

Italian tomatoes in a can

Notice that label at the bottom from Associazione Verace Pizza Napoletana? That is a very positive indication.

EXTRA VIRGIN OLIVE OIL: ensure that you select a premium quality oil (some may be blended with other oils.)

CHEESE: grated hard cheese, such as authentic Italian Parmigiano Reggiano (to be sprinkled on the pizza rather than incorporated into the sauce).

OREGANO: dried oregano is acceptable. Fresh herbs are not essential, except for basil.

BASIL: fresh basil is preferable.

SALT: utilize a high-quality sea salt.

Please note: if you wish to incorporate hot pepper flakes into the sauce, you may do so; however, in Italy, a spicy pizza is referred to as pizza alla diavola, which is garnished with a spicy dry cured sausage, resembling salami. This particular pizza happens to be one of my favorites!

Adding oil to pizza sauce

Selecting Ingredients: What to Avoid

Let us discuss the ingredients that you should NOT utilize if you desire optimal results.

Tomatoes of inferior quality, such as those that are tasteless, acidic, and/or sour, whether they are fresh or canned, will ruin your pizza. For a more detailed explanation regarding the differences in canned tomatoes from Europe, please refer to this fusilli pasta recipe. Most importantly, be cautious of cans labeled "San Marzano" that are not DOP or sourced from the specific region of Naples (or even Italy)!

Tomato paste should never come into contact with pizza dough in any form. The majority of individuals do not use tomato paste correctly or in the manner intended by Italians.

Sugar, in any form, is entirely unnecessary when utilizing high-quality, non-acidic, flavorful canned or fresh tomatoes.

The term "Italian Seasoning" is a non-Italian invention. It does not exist in Italy and, therefore, has no place in any authentic Italian dish, including pizza.

Garlic powder or garlic salt is simply unacceptable. (This also applies to onion or other powders.)

Tips for Making this Recipe & Frequently Asked Questions

What distinguishes Pizza Sauce from Pasta Sauce?

The primary distinction is that pizza sauce is raw, while pasta sauce is cooked. In the region where my mother hails from, oregano is designated for pizza sauce, not pasta sauce. Furthermore, do not be misled into thinking that either sauce should be "thick" or "heavy." If your pizza sauce turns out thick, you are not preparing anything that resembles Italian cuisine.

I am merely sharing my authentic (quick) Italian tomato sauce recipe for pasta. Someone mistakenly believed this was a photo of me preparing pizza sauce, hence my detailed explanation.

How can one prepare Italian pizza sauce from scratch?

It is quite simple: procure the finest ingredients and adhere to my recipe outlined below! Here is my original pizza dough recipe, which is a no-knead, easy overnight dough; however, a more authentic and enhanced pizza dough recipe can be located here.

Is it Possible to Prepare Pizza Sauce in Advance?

Indeed, simply store it in the refrigerator if you do not intend to use it immediately. It will remain fresh in the fridge for two to three days until you are ready for pizza night! Utilize it with this no-knead pizza dough.

Pizza in Santa Maria di Castellabate (not far from Naples) 2019.

Shop for the highest quality products in my Italian pantry store.

Can Tomato Paste Be Used Instead of Pizza Sauce?

Absolutely not! This is the devil’s pizza sauce if you attempt this! Tomato paste has no rightful place on a pizza or within a pizza sauce. I simply cannot comprehend how Italian cuisine has become so misinterpreted and fragmented in the US and UK (primarily).

Tomato paste is utilized as a thickening agent when dealing with excessively watery tomatoes, or to impart some tomato flavor to a soup, but it should never serve as a base for pizza sauce, nor should it be included in a pizza sauce. The flavor and texture are the primary reasons for avoiding the paste. Conduct a taste test if you doubt my assertion.

Can Pizza Sauce Be Frozen?

Yes! If you intend to store it for longer than two or three days, place the pizza sauce in a freezer-safe container and freeze it. It should remain viable for approximately a month in the freezer, but it is advisable to use it before that time.

Baking a Delectable Pizza Using this Recipe

This is the aspect over which we have the least control when crafting a truly excellent Italian pizza: the oven. We can always invest in a pizza stone, which is beneficial, but the inability to achieve an oven temperature exceeding 500 degrees Fahrenheit presents the greatest challenge. Pizza requires an extremely hot oven, ideally above 700 degrees F.

Without the need to purchase a professional pizza oven, I have discovered that an affordable countertop pizza maker serves as the next best alternative. I am quite fond of mine, which can reach temperatures exceeding 600 degrees Fahrenheit! Although the Petite Pizzeria model I own has been discontinued, the Chef di Cucina Pizza Maker appears nearly identical and has received excellent reviews.

My family, including my mother, typically uses a pizza sauce known as marinara pizza. There seems to be some confusion among Americans and Brits regarding the definition of marinara sauce. A marinara pizza sauce contains garlic and oregano; however, these ingredients are excluded in a Margherita pizza.

Notes

Ideally, use pomodoro pelato S.Marzano dell’Agro Sarnese-Nocerino D.O.P. THIS IS THE MOST CRUCIAL INGREDIENT—avoid using tomatoes of inferior quality.

Explore my Italian pantry for the finest ingredients.

A great pizza sauce recipe to try ! 

Ingredients 

 * 28 oz. of can crushed tomatoes 

 * 3 oz. of tomato paste 

 * 4 tbsps. Pecorino Romano 

 * 1 tsp Oregano 

 * 2 tbsps. minced fresh garlic 

 * 1 tbsp. black pepper 

 * 3 tsps. of sugar 

 * 2 teaspoons of dried basil

 Instructions 

 1. Whisk all together. 

 2. Allow flavors to blend for one hour before using. The pizza sauce recipe is ready. Enjoy your pizza ! 

cooked-pizza-sauce recipe

Uncooked Pizza Sauce Video :

Cooked Pizza Sauce

Cooked Pizza Sauce Recipe

Why It Works

Incorporating butter into the sauce smooths out the harshness of the tomatoes, resulting in a richer and more satisfying mouthfeel. Combining it with extra-virgin olive oil introduces a peppery taste.

Using whole peeled tomatoes typically ensures a higher quality product, leading to superior outcomes. They also break down more effectively than diced tomatoes, which are processed to retain their shape, and are more uniform than crushed tomatoes.

In contrast to Neapolitan pizzas, which usually feature a straightforward, uncooked sauce made from fresh or canned tomatoes and salt, New York by-the-slice pizzas utilize a heavily seasoned cooked sauce. The secret to an excellent New York-style sauce lies in achieving a balance of sweetness, acidity, and heat, complemented by a distinct herbal foundation. Additionally, the sauce must possess a texture that is thin enough to spread easily, yet thick enough to prevent the pizza from becoming soggy during the customary fold-and-carry.

You can execute the simplest recipes in a New York minute: just purée tomatoes with garlic, olive oil, and Italian seasoning, then simmer it over a low flame. The outcome is quite satisfactory—definitely an improvement over overly sweet and herbaceous canned pizza sauces—but the objective here at The Food Lab is to achieve something beyond merely "not bad." We aim for excellence. It’s time to get into the kitchen.

A Blend of Fats Builds Flavor

Most pizza sauces begin with a foundation of extra-virgin olive oil, which is acceptable, but there exists a superior alternative. Is there anyone in the culinary world who has not yet encountered Marcella Hazan's remarkably simple and delectable tomato sauce made with onion and butter? This sauce is created by gently simmering tomatoes, butter, and a couple of onion halves (which are discarded after cooking), resulting in an exceptionally smooth, complex, and flavorful sauce.

For years, French chefs have recognized that incorporating butter into a sauce can help soften the rough edges and provide a richer, fuller mouthfeel. This pizza sauce exemplifies that principle. By simply substituting one of the two tablespoons of extra-virgin olive oil I was using with unsalted butter, I was able to enhance the sweetness and complexity of the sauce.

A rich and intricate sauce.

For many years, French culinary experts have acknowledged that the addition of butter to a sauce can refine its texture, leading to a more luxurious and enjoyable mouthfeel. This pizza sauce serves as a perfect illustration of that concept. By replacing one of the two tablespoons of extra-virgin olive oil with unsalted butter, I was able to amplify the sweetness, depth, and creaminess of my sauce without any additional effort. (I kept some olive oil for its peppery taste.)

Furthermore, I chose to apply Marcella's onion technique, which further enhanced the sweetness.

Fresh Herbs Are Not Always Superior

Serious Eats

Most recipes recommend using dried oregano.

I discovered that as long as I ensured to cook the dried herbs long enough to soften their texture (I sauté them right from the start in the oil-butter mixture), the flavor I achieved was just as good as that from fresh—and significantly more economical and convenient.

Basil, however, must be added fresh. I attempted to incorporate it chopped at the end, as I typically do with most fresh herbs to preserve their flavor, but found that it was not suitable for pizza sauce. It was more effective to simply add whole sprigs while the sauce was simmering and remove them at the conclusion.

Purée Your Own Canned Tomatoes

I was certain that I wanted to utilize canned tomatoes, as they are much more reliable throughout the year. (The idea of making a fresh tomato sauce from tasteless winter tomatoes is unsettling.) But which tomatoes should I select? Almost every brand offers five varieties:

Whole peeled tomatoes are the least processed option. They consist of whole tomatoes that have been peeled (either through steaming or lye treatment), then packed in either tomato purée or juice. Those packed in juice are less processed, making them more versatile. Tomatoes packed in purée will invariably have a "cooked" flavor, even if used directly from the can.

Diced tomatoes consist of whole peeled tomatoes that have been machine-diced and subsequently packed in juice or purée. The primary distinction from whole tomatoes is that diced tomatoes are often treated with calcium chloride, a firming agent that assists in maintaining the shape of the dice within the can. However, the downside is that calcium chloride renders the tomatoes excessively firm, preventing them from breaking down adequately during cooking. If you intend to use diced tomatoes, seek brands that do not contain calcium chloride.

Crushed tomatoes can vary significantly between different brands. There are currently no regulations governing the labeling of crushed tomatoes, meaning that one brand's "crushed" product may be a chunky mash, while another's could resemble a nearly smooth purée. Due to this inconsistency, it is generally advisable to avoid crushed products and instead crush your own whole tomatoes.

Tomato purée is a cooked and strained tomato product that serves as a convenient shortcut for quick-cooking sauces. However, sauces made with purée often lack the depth of flavor that comes from the slow reduction of a less-processed tomato product. Therefore, it is best to leave the purée on the shelf for this particular sauce.

Tomato paste is essentially concentrated tomato juice. After cooking fresh tomatoes, all larger solids are strained out, and the resulting juice is then slowly reduced to a moisture content of 76% or less. While it is excellent for imparting a robust umami flavor to stews and braises, it is not suitable for this sauce.

Thus, diced tomatoes are too firm, crushed tomatoes are too variable, and both tomato purée and paste are overly cooked. This led me to choose whole canned tomatoes, specifically those packed in juice. I blended them briefly with my immersion blender to purée them immediately after adding them to the pot. (A food processor or food mill would also work effectively, though they are more challenging to clean if you do not possess an immersion blender.)

Final Steps for Balanced Flavor

The ideal tomatoes should possess high levels of both acidity and sweetness; the finest sauces will also exhibit these flavors, but they must be balanced. Slow cooking is the most effective method to achieve this.

Canned tomatoes typically have citric acid added to enhance their acidity. Gradually reducing the puréed tomatoes on the stovetop not only develops new flavor compounds, enriching the sauce's complexity, but also eliminates excess water, thereby intensifying the existing flavors.

Another reason to take it slow: If one is not particularly cautious, high heat can lead to undesirable browning, resulting in roasted, caramelized notes in the sauce. This is not ideal. I tend to be somewhat careless, so I mitigate this risk by maintaining a low heat.

After an hour of gentle simmering, the sauce was almost perfect, yet lacked a few essential components. A touch of extra sugar helped to counterbalance the newly heightened acidity, while a dash of pepper flakes introduced a mild level of heat. Preparing a new batch and incorporating the pepper flakes to sauté in the butter-olive oil mixture from the outset improved it even further.

Ultimately, I achieved a sauce with the perfect flavor balance for my New York-style pizzas. It was sweet, slightly spicy, and intensely savory, with a texture that blended seamlessly with the cheese, as a good pizza should. And unsurprisingly, it also pairs well with pasta.

Special Equipment

Food mill, food processor, or immersion blender.

Use both fresh tomatoes and tomato paste. A great pizza sauce recipe to try !

 Ingredients 

 * 2 tablespoons olive oil 

 * 1/4 Cup chopped onions 

 * 1 tablespoon minced garlic 

 * 3 Italian plum tomatoes, peeled and minced 

 * 3 oz. canned tomato paste 

 * 2 1/2 tablespoons Italian seasoning 

 * 1/2 Teaspoon Salt 

 * 1/4 Black Pepper 

 * 1/2 Stick Unsalted Butter, sliced 

 Instructions 

 1. Heat the oil in a large skillet over high heat. 

 2. Sauté the onions in oil for 1 minute. 

 3. Stir in garlic, tomatoes, tomato paste, Italian seasoning. 

 4. Season with salt and pepper to taste. 

 5. Bring to a boil and simmer, stirring occasionally, forabout 5 minutes. 

 6. Reduce the heat to low and stir in butter pieces. 

 7. When the butter is half melted, remove the skillet from heat and continue stirring until thoroughly incorporated. The pizza sauce recipe is ready.....

  italian-pizza-sauce-recipe

Cooked Pizza Sauce Video :

Cooked Pizza Sauce

Cooked Pizza Sauce 

  Pizza Sauce Ingredients 

* 2 tablespoons olive oil * 1/4 Cup chopped onions * 1 tablespoon minced garlic * 3 Italian plum tomatoes, peeled and minced * 3 oz. canned tomato paste * 2 1/2 tablespoons Italian seasoning * 1/2 Teaspoon Salt * 1/4 Black Pepper * 1/2 Stick Unsalted Butter, sliced 

  Pizza Sauce Instructions 

 1. Heat the oil in a large skillet over high heat. 

 2. Sauté the onions in oil for 1 minute. 

 3. Stir in garlic, tomatoes, tomato paste, Italian seasoning. 

 4. Season with salt and pepper to taste. 

 5. Bring to a boil and simmer, stirring occasionally, forabout 5 minutes. 

 6. Reduce the heat to low and stir in butter pieces. 

 7. When the butter is half melted, remove the skillet from heat and continue stirring until thoroughly incorporated. Cool. Enjoy the Cooked Pizza Sauce recipes !!!

Cooked Pizza Sauce Video :

Italian Pizza Sauce Recipe

Italian Pizza Sauce Recipe 

A great pizza sauce recipe to try ! 

Pizza Sauce Ingredients:

• 1 can (500) gr. crushed tomato,
• 1 can (4 oz.) tomato paste,
• 1 tablespoon minced garlic,
• 1 tablespoon chopped fresh basil,
• 2 teaspoons sugar,
• 1 tablespoon chopped onion,
• 1 tablespoon olive oil,
• 2 teaspoons dried oregano,
• 1/2 teaspoon chili powder,
• salt and pepper to taste.

Pizza Sauce INSTRUCTIONS: 

 Saute the garlic and onion in the olive oil for 5 minutes and add the other ingredients except the basil. Simmer the pizza sauce for about 15-20 minutes. Add the chopped basil 5 minutes before the sauce is ready. If during the simmering, the sauce becomes too thick, add some water. This pizza sauce recipe yields enough pizza sauce for about 4 medium pizzas. 

Cooking tip: 

With the same ingredients you can prepare a pizza sauce without cooking. Simply blend briskly all the ingredients with a stick blender and let the sauce sit for half hour before using, in order to blend flavors. For the uncooked pizza sauce you can substitute the chopped onion with onion powder. If you chose to make the cooked pizza sauce, let it cool down a little bit before using it, otherwise the top of the pizza will get cooked much faster than the bottom if the pizza sauce is applied when it is still hot....and the pizza sauce recipe is ready ! southwestern-oil-sauce.

Italian Pizza Sauce Recipe Video :

Uncooked Pizza Sauce

Uncooked Pizza Sauce

Pizza Sauce Ingredients
* 28 oz. of can crushed tomatoes
* 3 oz. of tomato paste
* 4 tbsps. Pecorino Romano
* 1 tsp Oregano
* 2 tbsps. minced fresh garlic
* 1 tbsp. black pepper
* 3 tsps. of sugar
* 2 teaspoons of dried basil

Pizza Sauce Instructions

1. Whisk all  ingredients together.
2. Allow flavors to blend for one hour before using. Enjoy your pizza !

pizza-sauce-recipe

California Oil Pizza Sauce Recipe

California Oil Pizza Sauce Recipe


Pizza Sauce Recipe Ingredients

* 1/4 cup extra virgin olive oil
* 2 cloves garlic
* 1/4 tsp. dried oregano
* 1/4 tsp. dried basil
* 1/2 tsp. parsely flakes
* 1/4 tsp. majoram
* 1/4 tsp. red pepper flakes
* 1/4 tsp. ground black peppercorn

Pizza Sauce Recipe Instructions
1. First of all puree ingredients in a blender and store in a small covered jar.
2. Next is to brush oil sauces on dough, place desired cheese, and then top.
3. And then cook just like sauced pizzas, however they may take just a little less time until done.

Additional Information

* These recipes makes enough pizza sauce for 2 12" pizzas.
* By using these examples, it's not hard to come up with your own variation based on your taste.

southwestern-oil-pizza sauce.recipe

Pizza Sauce Recipe

Pizza Sauce Recipe
Pizza Sauce Recipe Ingredients:

* 1 clove garlic, mashed and minced
* 1 teaspoon salt
* 1 can (6 ounces) tomato paste
* 1 can (8 ounces) tomato sauce
* 1/2 teaspoon sugar
* 1/8 teaspoon pepper
* 1/2 teaspoon oregano
* 1 tablespoon olive oil
* dash red pepper, optional

PIZZA SAUCE RECIPE INSTRUCTIONS:
Combine all ingredients. Makes about 1 1/2 cups, enough for 2 pizzas.
italian-pizza-sauce-recipe.