Here's the only pizza sauce recipe you'll ever need. San Marzano tomatoes, salt, and your hands. No cooking, no complexity just 5 easy minutes before your tomatoes are doing exactly what they're supposed to.
Easy Homemade Pizza Sauce Recipe (5 - Minutes)
|HALO
Easy Homemade Pizza Sauce
Rated 5.0 stars by 1 users
Category
Side
Cuisine
Italian
Author:
HALO
Servings
4 pizzas
Prep Time
5 minutes
Here's the only pizza sauce recipe you'll ever need. San Marzano tomatoes, salt, and your hands. No cooking, no complexity just 5 easy minutes before your tomatoes are doing exactly what they're supposed to.
Ingredients
The Sauce
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1 can (400g) whole San Marzano tomatoes, DOP certified if possible
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1 teaspoon fine salt
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1 teaspoon extra virgin olive oil
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1 small clove garlic, finely grated (optional)
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Pinch of dried oregano (optional)
Directions
Open the can and pour the tomatoes into a bowl. Remove any basil leaves or tough stem pieces if present.
Crush the tomatoes by hand, reach in and squeeze each one until broken down but still slightly chunky. You want texture here because irregularity is part of what makes this sauce work on a pizza.
Add the salt and olive oil. Stir to combine. Taste and adjust salt if needed. If using garlic or oregano, add now and stir through.
That's it. The sauce is ready. Do not cook it, it finishes in the oven during the bake and cooking it beforehand dulls the brightness that makes San Marzano tomatoes worth using.
Spoon onto stretched dough immediately before baking. Use 2–3 tablespoons per pizza, spread in a thin spiral leaving a 1-inch border for the crust. Less is more, a heavily sauced pizza is a soggy pizza.
Recipe Video
Recipe Note
DOP certified San Marzano tomatoes are worth the extra cost. They're sweeter, less acidic, and more complex than standard canned tomatoes and since this sauce has nowhere to hide, the quality of the tomato is the quality of the sauce.
Do not use a blender or food processor. The hand-crushed texture is what gives the sauce character on the finished pizza.
This sauce keeps refrigerated for up to 5 days. Make a double batch and use it across multiple pizza nights.
The sauce goes on raw every time, the 90-second bake in the Versa 16 at 750°F is all the cooking it needs.
Any leftover sauce works beautifully as a dipping sauce for the crusts.
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