This is the Classic & Simple Pizza Sauce, based on the Neapolitan version. Made with only a few quality ingredients and a focus on the Fresh Tomato Flavors. It comes together in about 5 minutes.
Neapolitan Tomato Sauce is made with only Crushed Tomatoes & Salt. Quite popular is the addition of Fresh Basil Leaves & Extra Virgin Olive Oil for an Italian Style Pizza Sauce.
Pizza Sauce Ingredients
This recipe takes the Neapolitan Tomato Sauce (San Marzano Tomatoes & Sea Salt) and adds Fresh Basil & Extra Virgin Olive Oil into the Sauce. Any other ingredients you may want to add are added to the Sauced Pizza itself.
There are no seasonings in an Authentic Italian or Neapolitan Pizza Sauce. This is why the choice of Tomatoes is extremely important.
Pick up a DOP certified can of San Marzano Tomatoes. Empty the San Marzano Tomatoes into a bowl and crush by hand. Some will strain out the Tomatoes to eliminate excess water and produce a thicker sauce.
Empty the Tomatoes into a bowl and crush by hand or run them through a food mill. Many people do use an Immersion blender to pulse the Tomatoes. This will split the seeds, causing a bitter taste.
Fine Sea Salt at a ratio of .7 % – 1 % is ideal for a Pizza Sauce. A pinch more if using Fresh Peeled Tomatoes.
While Dried Basil can be added, it really is better if you use Fresh Basil. Chopped finely or torn into small pieces and added to the Tomatoes.
Usually Fresh Basil is added to the Pizza instead. But I find you get far better flavor if the Basil is included in the Sauce. Then more Fresh Basil can be added to the Pizza or not.
Extra Virgin Olive Oil
The Classic Neapolitan Pizza contains 6-7 g of EVOO per 80-100 g of Tomato sauce for each Pie. For a 28 oz. can of Tomatoes, this works out to about 3 1/2 Tbl.
A Quality EVOO adds to the Flavors of the Tomatoes, and you want a good amount of it. Less EVOO can be added, if additional Oil will be drizzled over top the Pizza.
Extra Virgin Olive Oil
Extra Virgin Olive Oil is mixed very well in the Sauce at about 6 % or about 3 1/2 Tbl per 28 oz. can of Crushed Tomatoes.
From here you can experiment with additional Herbs if desired. Try out some Fresh Thyme or Marjoram! Just add them to the Pizza after it has been sauced.
Pizza Sauce ratios
With your Tomatoes at 100 %. The Salt content should be anywhere from .7 % – 1 %. Below is a general guideline for ratios.
Pizza Sauce Ratios
- Tomatoes 100 %
- Sea Salt .7 % – 1.2 %
- Olive Oil 6-7 %
- Basil – about 4 large Basil leaves per 28 oz. or more
How Much Pizza Sauce to use
- Marinara, use 70-100 g of Tomato Sauce
- Margherita, use 60-80 g of Tomato Sauce
The amount of Sauce used is directly proportionate to the type of Dough. Use more sauce for thicker types of Dough, like the Classic Hand Tossed or more for the Thick Crust and less sauce for thinner types of Dough, like the Thin Crust.
How to Store Pizza Sauce
Portion into Tupperware containers, cover and refrigerate for 1 – 3 days. For longer storage, portion into Ziploc bags or Tupperware and freeze.
Storing Pizza Sauce
Place into a Tupperware container, Cover and refrigerate or freeze for longer storage.
- 1 Tupperware Bowl
- 1×28 oz. Can of Peeled Whole San Marzano Tomatoes
- 3 1/2 Tbl Extra Virgin Olive Oil
- 1 tsp Fine Sea Salt
- 4 large Fresh Basil Leaves - or more, finely chopped or torn
- Place into a bowl the can of Tomatoes, Sea Salt & Extra Virgin Olive Oil.
- Finely chop the Basil or tear into small pieces to add to the Tomatoes. Mix well and crush the Tomatoes by hand or through a food mill.
- Cover and refrigerate until needed, or portion into a Tupperware container or Ziploc bag to freeze.
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