Chef Giuseppe Marinelli - Italian Sauce Specialist
👨‍🍳 Italian Sauce Master

Recipe by Mitchell

🎓 Traditional Italian Training ⏰ 25+ Years Experience 🍽️ Neapolitan Pizza Expert

❤️ My Recipe Story

"This recipe comes from my nonna's kitchen in Naples, where she taught me that the secret to great pizza sauce lies in the quality of tomatoes and the patience to let simple ingredients shine. No cooking required - just perfect balance."

Giuseppe specializes in authentic Italian sauces and traditional Neapolitan pizza techniques. He's dedicated to preserving the simple, pure flavors that make Italian cuisine so beloved worldwide.

View All Mitchell's Recipes →
Rich, chunky homemade pizza sauce in a wooden spoon over a saucepan, showing the perfect consistency with visible herbs and deep red color

The Art of Perfect Pizza Sauce

Creating exceptional pizza sauce starts with understanding that less is more. The best pizza sauces let the natural sweetness and acidity of quality tomatoes shine through, enhanced but not masked by carefully chosen herbs and aromatics.

The key to perfect consistency lies in gentle cooking and proper reduction. The sauce should be thick enough to stay put on the dough without making it soggy, yet spreadable enough to cover evenly. This balance comes from controlled simmering and the right tomato-to-liquid ratio.

💡 Professional Tip

Always taste and adjust seasoning at the end of cooking. The flavors concentrate as the sauce reduces, so what tastes balanced at the beginning may need fine-tuning once finished.

Frequently Asked Questions

This recipe creates a cooked sauce that's ready to use. Some prefer uncooked sauce, but cooking develops deeper flavors and better consistency for most pizza styles.

Yes, but San Marzano tomatoes provide superior flavor and lower acidity. If using regular tomatoes, choose whole tomatoes over crushed for better texture control.

Store in the refrigerator for up to 1 week or freeze for up to 6 months. The flavors actually improve after a day as they meld together.

Continue simmering to reduce moisture, or strain excess liquid. Some tomato brands have more water content, so cooking time may vary.

Sugar balances the acidity of tomatoes, but you can omit it or substitute with grated carrot for natural sweetness. Taste and adjust accordingly.

Use the back of a spoon in circular motions, leaving a 1-inch border for the crust. Less is more - too much sauce makes pizza soggy.

A splash of red wine can add depth. Add it after the garlic and cook for 2-3 minutes to evaporate the alcohol before adding tomatoes.

Use about 1/4 to 1/3 cup sauce per 12-inch pizza. This recipe makes enough sauce for 6-8 pizzas, perfect for meal prep or freezing portions.

Recipe Troubleshooting Guide

✅

Sauce Too Acidic

Problem: Pizza sauce tastes too tart or acidic

Solution: Add a pinch more sugar or a small piece of carrot while simmering. Some tomato brands are naturally more acidic than others.

✅

Sauce Too Sweet

Problem: Pizza sauce is overly sweet

Solution: Balance with a splash of lemon juice or red wine vinegar. Add gradually and taste as you go.

✅

Sauce Too Thin

Problem: Sauce is too watery and won't stay on pizza

Prevention: Continue simmering uncovered to reduce moisture, or add a tablespoon of tomato paste to thicken naturally.

✅

Sauce Too Thick

Problem: Sauce is too thick to spread easily

Recovery: Thin with reserved tomato juice, water, or a splash of olive oil. Add liquid gradually until desired consistency is reached.

✅

Bland Flavor

Problem: Sauce lacks depth and flavor complexity

Prevention: Increase garlic, add more herbs, or simmer longer to concentrate flavors. A Parmesan rind adds umami depth.

✅

Flavor Balance Issues

Too Sweet: Add lemon juice, red wine vinegar, or more red pepper flakes

Too Salty: Add sugar, more tomatoes, or dilute with water

Bland: Increase garlic, herbs, salt, or add a splash of good olive oil

Ingredients for homemade pizza sauce including canned San Marzano tomatoes, fresh garlic, herbs, olive oil, and tomato paste arranged on a rustic wooden surface

Choosing the Right Tomatoes

The foundation of exceptional pizza sauce lies in selecting the right tomatoes. San Marzano tomatoes are prized for their sweet flavor, low acidity, and meaty texture that breaks down beautifully when crushed by hand.

If San Marzano tomatoes aren't available, look for whole canned tomatoes with minimal additives. Avoid pre-crushed or sauce varieties, as they often contain thickeners and preservatives that can affect the final flavor and texture of your sauce.

Essential Ingredient Notes

  • San Marzano Tomatoes: Look for DOP certification for authentic San Marzano tomatoes. They're sweeter and less acidic than regular tomatoes, creating superior sauce.
  • Quality Olive Oil: Use extra virgin olive oil for the best flavor. The oil carries the garlic and herb flavors throughout the sauce and adds richness.
  • Fresh vs. Dried Herbs: Dried herbs work better for pizza sauce as they won't burn during baking. Save fresh herbs for finishing or garnishing the completed pizza.
Pizza sauce simmering in a stainless steel saucepan with wooden spoon, showing the rich red color and perfect consistency as it reduces

Achieving Perfect Consistency

The ideal pizza sauce consistency is thick enough to stay in place during baking but smooth enough to spread evenly. This balance comes from proper reduction through gentle simmering and understanding how different tomato varieties behave when cooked.

Hand-crushing the tomatoes creates the perfect texture - chunky enough for rustic appeal but smooth enough for even coverage. Avoid using a blender or food processor, which can make the sauce too smooth and affect the final mouthfeel.

The Hand-Crush Method

Crush tomatoes by hand to control texture perfectly. Squeeze each tomato through your fingers, removing any tough stem pieces while maintaining some chunky character.

Best Homemade Pizza Sauce

Prep 10 min
Cook 20 min
Serves 8 servings
Level Easy

📋 Ingredients

Base Ingredients

  • 5ml dried oregano
    Essential pizza herb
  • 5ml dried basil
    Classic Italian flavor
  • 2ml dried thyme
    Adds earthy depth
  • 2ml red pepper flakes
    For gentle heat
  • 5ml salt
    Enhances all flavors
  • 5ml sugar
    Balances acidity
  • 30g fresh basil, chopped
    For finishing freshness

Seasonings & Herbs

  • 800g can whole San Marzano tomatoes
    Best quality for superior flavor
  • 30ml extra virgin olive oil
    Carries flavors and adds richness
  • 4 cloves garlic, minced
    Fresh garlic for best flavor
  • 15ml tomato paste
    Concentrates tomato flavor
  • 15ml fresh lemon juice
    Brightens the finished sauce
  • Optional: 1 bay leaf
    Adds subtle herbal complexity
  • Optional: Parmesan rind
    For umami depth

Instructions

  1. Prepare Tomatoes

    Drain San Marzano tomatoes and crush them by hand into chunky pieces, removing any tough stem pieces. Reserve the juice for thinning if needed.

  2. Sauté Aromatics

    Heat olive oil in a large saucepan over medium heat. Add minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant but not browned.

  3. Add Tomato Paste

    Stir in tomato paste and cook for 1 minute, stirring constantly to develop deeper flavor and prevent burning.

  4. Build the Sauce

    Add crushed tomatoes, oregano, basil, thyme, salt, pepper, and sugar. Add bay leaf and Parmesan rind if using. Bring to a gentle simmer.

  5. Simmer and Finish

    Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until sauce thickens to desired consistency. Remove bay leaf and Parmesan rind. Stir in lemon juice and fresh basil. Taste and adjust seasoning.

Recipe Notes & Tips

Storage

Store in the refrigerator for up to 1 week or freeze in portions for up to 6 months. The sauce actually improves in flavor after resting for a day.

Usage Tips

Use 1/4 to 1/3 cup sauce per 12-inch pizza. Spread thinly, leaving a 1-inch border for the crust. Less sauce prevents soggy pizza.

Variations

Add roasted garlic for deeper flavor, white wine for complexity, or fresh herbs like rosemary or sage. A splash of balsamic vinegar adds subtle sweetness and depth.