Easy Pizza Sauce Recipe (2024)

FAQs

Should I drain canned tomatoes for pizza sauce? ›

If you'd like a thicker sauce, strain the tomatoes from their juices before blending. 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.

About 1/2 of a cup? depends how saucy you want that bad boy. Use a half cup to measure the sauce out, pour some in the center and using the bottom of the measuring cup, work it outward in a spiral (its easier using a flat bottom measuring cup than a spoon) The dough should be all covered to about 1inch from the edge.

Pizza has three main elements: crust, sauce, and toppings. All of them have a variety of preparation methods. Crust: Traditional pizza crust is similar to bread dough. It's a combination of flour, water, yeast, sugar, salt, and oil.

For light pizza, i.e. Margherita, plain crushed canned tomatoes preferably from San Marzano, Italy or fresh tomatoes are best. For tomato pizza with hardier toppings, i.e. vegetables and meats, I mostly use Hunts tomatoes with puree.

Both cooked and raw tomatoes can be used on pizza, and it ultimately depends on personal preference and the type of pizza being made. Here are some factors to consider: Cooked Tomatoes: Cooking the tomatoes can help concentrate their flavor and create a more uniform texture on the pizza.

If the tomatoes have not been acidified prior to canning you are risking the possibility of bacterial growth, which can be fatal. If you just canned them, and they haven't been stored, you might be able to open the jars and start over, or maybe freeze them.

SUMMARY – San Marzano are the tomatoes by excellence for classic red sauce pizza. Some other varieties include the Pomodorino del Piennolo- yellow or red. If San Marzano is impossible to find where you live, oblong peeled tomatoes are the best next choice.

The key to great New York-style sauce is creating balance between sweetness, acidity and heat, with a definite herbal backbone. Furthermore, it needs a texture that's thin enough enough to spread, but thick enough to keep your pizza from turning soggy during the de rigeur fold-and-carry.

Add Tomato Paste

One of the best ways to make use of tomato paste is to treat it as a natural thickening agent for tomato-based sauces, says Arturo. In addition to helping to alter the consistency of your sauce, this pantry staple will also help to further enhance the rich, savory flavors of tomato sauce.

A good rule of thumb is to make sure that the dough is still visible. If it's entirely blocked out by red sauce, you've probably added too much. To nail the right amount, avoid plopping multiple scoops of sauce all over your crust.

What's the secret to good homemade pizza? ›

Oregano. Here we have a well-known and loved staple in many kitchens. It's got a distinct savory flavor that is able to bring a fresh taste to your pizza. Oregano plays a big role in Italian cooking, which is why it's one of our favorite Italian herbs for pizza.