Jump to Recipe
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? ›
If you want a thicker sauce, you can simply cook it down on a low simmer, stirring occasionally so it doesn't scorch on the bottom, until you get the desired thickness. An optional way to thicken it is to mix in San Marzano tomato paste. Add some more salt to taste if desired.
How do you make pizza sauce thicker without tomato paste? ›
Another quick fix is to add cheese: freshly grated Parmesan will add umami and thicken the sauce. Cream cheese is one of our favorite secret ingredients and will thicken a tomato sauce quickly.
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 need to simmer pizza sauce? ›
The flavor gets richer the longer you let the sauce simmer. However, if you don't have the time to let it cook down for an hour, just let the sauce cook for as long as possible. The flavor won't be as robust and the texture will be thinner, but no one will complain.
How do you thicken Napolitana sauce? ›
When in a pinch, tomato paste is the perfect way to help thicken a sauce in the nick of time. Take some tomato paste, put it in a cup, and dilute it with a little bit of water. Mix it up, and then when it reaches your desired consistency, add it directly to the sauce. This is a step that should be fairly easy to eye.
What happens if pizza sauce is too watery? ›
If your pizza sauce is still too watery after cooking, strain it through a fine-mesh sieve or cheesecloth to remove any excess liquid. Press the tomatoes gently to extract as much pulp as possible while leaving behind the watery residue. This method helps achieve a thicker sauce without compromising on flavor.
Does simmering thicken sauce? ›
How do you make a sauce thicker? The easiest way to thicken a sauce is by reducing the amount of liquid. This can be done by simmering your sauce or bringing it to a full boil—do this uncovered, so the steam can escape.
What is a substitute for tomato paste in pizza sauce? ›
How to Substitute Tomato Sauce or Puree for Tomato Paste. You don't have to dash out to the store if you're out of tomato paste; tomato sauce and tomato puree are both an excellent substitute. For every 1 tablespoon of tomato paste needed, use 3 tablespoons of tomato puree or sauce.
The crushed texture is smooth enough that you won't have chunks in your sauce, but still has enough texture to prevent the sauce from being too thin. Tomato Paste: A little dollop of tomato paste helps thicken the sauce even further and provides a super concentrated tomato flavor to the sauce.
Do you have to peel tomatoes for pizza sauce? ›
Starting with whole peeled tomatoes generally sets you up with higher quality tomatoes, and therefore better results. They also break down better than diced, which are treated to maintain their shape, and are more consistent than crushed.
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.
What temperature is best for Neapolitan pizza? ›
To explain, Neapolitan pizza oven temperature needs to be screaming hot - so hot, that most kitchen ovens can't compete. You need to hit temps of 800-1000 degrees Fahrenheit to get that masterful Neapolitan crust, whereas a conventional kitchen oven won't get much higher than 550.
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.
Can pizza sauce be eaten raw? ›
Yes, you can eat pizza sauce raw. Most pizza sauces are made from simple ingredients like tomatoes, garlic, and fresh herbs, which are all safe to eat raw. The cooking process deepens the flavors and melds them together, but it's unnecessary for safety reasons.
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 jarred pizza sauce cooked? ›
There's one primary difference between the two types of tomato-based sauces that's directly related to the disparate preparation methods: Pasta sauce from a jar is cooked (usually slow-roasted), and pizza sauce is uncooked, with ingredients combining over a period of hours.
Do you put pizza sauce on raw dough? ›
Sauce is always put on the raw pizza dough, then other toppings (if any) are put on top of the sauce, then the pizza is baked. However, you don't need other toppings if you don't want them - the sauce will suffice.
