Homemade Pizza Sauce
This simple Italian pizza sauce is made the traditional way, just like they do in Naples. There's no cooking, no sugar, and no extra seasonings, so it allows the tomato flavor to truly shine. The sauce cooks directly on the pizza in a screaming hot oven to concentrate the flavor and keep it tasting fresh. Not only is this the most authentic pizza sauce recipe you'll find, it also happens to be the easiest!
The Best Neapolitan Pizza Sauce
There are plenty of pizza sauce recipes out there that have tons of ingredients and get cooked down on the stove, but a true Neapolitan pizza sauce is very simple and pared back. It should only contain whole peeled tomatoes and salt, nothing else.
All other flavorings get added to the pizza itself, not the sauce. However, if you want to add a little bit of fresh garlic, a pinch of red pepper flakes or a little bit of olive oil, I'm not going to stop you. Just no black pepper!
This is my preferred way of making pizza sauce since it really allows the tomatoes to speak for themselves, and you can tailor the seasonings for each pizza you make.
Neapolitan pizza sauce is never cooked before going on the pizza. Ever. The only cooking that happens is in the oven. The key to a great Neapolitan pizza sauce is starting with the best canned tomatoes you can find.
Canned peeled San Marzano tomatoes are usually best and most traditional, but some of the brands found in the US aren't true San Marzano tomatoes and aren't very good. Avoid crushed tomatoes, tomato puree or anything labeled pizza sauce, which has already been processed and seasoned.
The best way to find high-quality tomatoes is to buy a few cans, taste them, and see for yourself. They should taste sweet and flavorful straight from the can. I cannot stress this enough!
You can look for the DOP label on the can, which verifies their authenticity, but that won't always guarantee great flavor. DOP certified products will have a red and yellow seal indicating their authenticity.
DOP is an Italian quality certification that stands for Denominazione di Origine Protetta, which translates to Protected Designation of Origin. It guarantees that the product comes from a very specific geographic area, is made using traditional, legally defined methods and is regularly inspected and certified by an independent body.
You do not need to seek out DOP tomatoes to make an authentic Neapolitan sauce, but it's a good way to determine quality from the packaging alone. There are still many great quality tomato brands out there. You may just need to do some trial and error to find your favorite.
Want more authentic Italian tomato sauce recipes? Try my fresh tomato sauce (sugo al pomodoro), this homemade marinara sauce or an authentic Italian Sunday gravy.
Why You'll Love This Homemade Pizza Sauce Recipe
- A true Neapolitan recipe made the authentic way.
- Only needs two simple ingredients to let the tomato flavor shine.
- Allows you to tailor the seasonings for each pizza you make.
Pizza Sauce Ingredients
Tomatoes - Whole peeled tomatoes, such as canned San Marzano DOP. Both pomodorini di Corbara (Corbarino tomato) and pomodorino del piennolo del Vesuvio DOP are traditional as well, but in the US, other good quality plum tomatoes, like Roma or Amish Paste, will typically be easier to source. You can also use fresh tomatoes if they are in season, however you will need to first blanch and peel the whole tomatoes, then squeeze out their seeds and strain the excess liquid or else the sauce will be too watery. For best results, make sure you're using the sweetest, most high-quality tomatoes you can find. It makes a huge difference!
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste if using table salt or fine sea salt.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Food mill (optional)
- Food processor (optional)
- Immersion blender (optional)
- Food safe gloves (optional)
- Airtight container, for storage
How to Make Pizza Sauce
- Open the can of tomatoes and pour everything into a bowl. Drain out some of the liquid if it looks watery.
- Crush the tomatoes by hand until they're broken down but still slightly chunky. For a smoother texture, you can run them through a food mill, food processor or use an immersion blender.
- Stir in the salt, starting with ¾ teaspoon, then taste and adjust as needed.
Pro Tip: The sauce should taste bright and tomato-forward, not overtly salty or acidic.
- Use immediately, or transfer to an airtight container and store in the refrigerator for up to 3-4 days.
Coley's Tips For Success
- If you're going for a traditional Neapolitan-style pizza, do not add olive oil, garlic or oregano to the sauce itself. Those elements are added directly to the pizza when assembling specific styles like marinara.
- Depending on the brand of canned tomatoes, you may have to strain out some of the liquid before crushing them to avoid a watery texture. It should be loose enough to spread a nice thin layer on your pizza, but not so liquidy that it doesn't hold its shape when spreading. Too much liquid will make the crust soggy!
- If your tomatoes taste acidic or flat, you can always add a small pinch of sugar, but ideally avoid this. Next time, seek out better tomatoes and try switching brands! The quality of the tomatoes makes all the difference.
- If using fresh tomatoes, you will need to peel them first. To do so, make an incision at the bottom of each tomato and submerge them shortly in boiling water, then shock them in an ice bath and the skins will peel off with ease.
- This recipe makes enough sauce for about eight 12-inch Neapolitan-style pizzas, depending on how lightly you sauce them.
- For a 12-inch pizza, plan on using about ⅓ to ½ cup sauce. Using less sauce is recommended for keeping the center from becoming soggy, especially in a home oven.
Pizza Sauce Variations
- If you want to amp up the flavor and don't mind breaking the rules, you can add a little bit of fresh garlic, a pinch of red pepper flakes or a drizzle of extra virgin olive oil.
- Try using fresh local beefsteak or heirloom tomato varieties during the summer for a fresh tomato flavor. Just follow the steps to peel them at home.
- Go for smaller local and seasonal tomatoes, like pomodorini, that aren't watery. If using smaller cherry-sized tomatoes, you can leave the peel on and crush them by hand.
Serving Suggestions for Italian Pizza Sauce
For a fun pizza night, start with my authentic Neapolitan pizza dough recipe, then top with this classic pizza sauce recipe to make any type of pizza you like!
Try one of the two traditional Neapolitan pizzas, like marinara pizza which is topped with this delicious sauce, oregano, a hint of garlic and extra virgin olive oil. The other, pizza margherita, is topped with this simple tomato sauce, fresh mozzarella and fresh basil leaves. For something cheesier, try my quattro formaggi pizza, topped with mozzarella cheese, gorgonzola, fontina and parmigiano reggiano.
They're all delicious drizzled with my homemade fresh basil oil!
You can also make this authentic Neapolitan pizza sauce recipe in Scaccia Ragusana, a pizza-like Sicilian stuffed bread.
How to Store Pizza Sauce
Store leftover sauce in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the sauce in small portions for up to 6 months. Thaw overnight in the refrigerator and stir well before using.
Pizza Sauce Recipe FAQs
The best tomatoes for pizza sauce are whole peeled tomatoes that are naturally sweet, meaty and not too liquidy, either canned or fresh. For an authentic Neapolitan pizza sauce you can go for San Marzano DOP whole peeled tomatoes or other high-quality peeled plum varieties, like Roma or Amish Paste. Both Corbarino tomatoes and pomodorino del piennolo del Vesuvio DOP are traditional as well. Always avoid crushed tomatoes, tomato puree or anything labeled pizza sauce.
Start by draining off the liquid in your canned tomatoes. Depending on the brand, you may have to strain out some of the liquid before crushing them to avoid a watery texture in your sauce. If using fresh peeled tomatoes, you can squeeze out the seeds, then crush them and, if needed, strain a little bit of the liquid through a cheesecloth.
Pizza sauce is traditionally made out of uncooked crushed peeled tomatoes and only seasoned with salt if going for an authentic Neapolitan-style, although some do season the sauce also with garlic, oregano, basil, red pepper flakes or olive oil. Spaghetti or pasta sauce, also known as marinara sauce, sugo or gravy, is a tomato-based sauce that gets cooked with olive oil, garlic, vegetables, herbs, spices and even meat, before being served with pasta.
It depends, but on average this is enough for about eight Neapolitan-style 12-inch pizzas, depending on how lightly you sauce them.
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Italian Pizza Sauce Recipe
Ingredients
- 28 ounces whole peeled tomatoes (1 can) best quality possible
- ¾ teaspoon kosher salt more or less to taste
Instructions
- Open the can of tomatoes and pour everything into a bowl. Drain out some of the liquid if it looks watery.
- Crush the tomatoes by hand until they're broken down but still slightly chunky. For a smoother texture, you can run them through a food mill, food processor or use an immersion blender.
- Stir in the salt, starting with ¾ teaspoon, then taste and adjust as needed. It should taste bright and tomato forward, not salty.
- Use immediately, or transfer to an airtight container and store in the refrigerator for up to 3 days, or freeze for up to 6 months.
Notes
- The sauce should taste bright and tomato-forward, not overtly salty or acidic.
- If you're going for a traditional Neapolitan-style pizza, do not add olive oil, garlic or oregano to the sauce itself. Those elements are added directly to the pizza when assembling specific styles like marinara.
- Depending on the brand of canned tomatoes, you may have to strain out some of the liquid before crushing them to avoid a watery texture. It should be loose enough to spread a nice thin layer on your pizza, but not so liquidy that it doesn't hold its shape when spreading. Too much liquid will make the crust soggy!
- If your tomatoes taste acidic or flat, you can always add a small pinch of sugar, but ideally avoid this. Next time, seek out better tomatoes and try switching brands! The quality of the tomatoes makes all the difference.
- If using fresh tomatoes, you will need to peel them first. To do so, make an incision at the bottom of each tomato and submerge them shortly in boiling water, then shock them in an ice bath and the skins will peel off with ease.
- This recipe makes enough sauce for about eight 12-inch Neapolitan-style pizzas, depending on how lightly you sauce them.
- For a 12-inch pizza, plan on using about ⅓ to ½ cup sauce. Using less sauce is recommended for keeping the center from becoming soggy, especially in a home oven.
Nutrition
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