Pizza Sauce Recipe
Making great pizza at home starts with good dough and you can find our homemade pizza dough recipe here . Another critical aspect to a great home pizza (along side oven temperature and preheating your pizza pan/tin) is the pizza sauce. Pizza sauce differs from the standard tomato sauce you would use on pasta and other dishes in the following ways:
- it contains less ingredients
- it’s fresher and brighter tasting
- it’s not cooked or cooked very little
- it’s consitency and texture can also vary (from simply crushed and very rustic San Marzano tomatoes to a simple passato)
Our pizza sauce recipe:
In a large bowl, use your hands to squeeze the San Marzano tomatoes to get the correct consistency. You’re not looking for a refined sauce, so some pulp and chunks are fine (if you feel uneasy about using your hands to break down the tomatoes, a large chef’s knife works well). Next, pick out any basil leaves and tomato core, if present in the canned tomatoes. Move the tomatoes to a large pan or pot and cook down the ingredients (including the Kosher salt, dried oregano, black pepper, and extra virgin olive oil)
Some folks do not cook their pizza sauce but I cook the above ingredients for 8-10 minutes. If you happen to have a wood burning oven in your home you may not need to cook the tomatoes separately, as the intense heat from the oven will do a good job of mellowing out the tomatoes. That’s it, your pizza sauce is ready.
One final word about pizza cooked in a wood burning stove versus a home oven fired by gas: the two pizza varieties are different food types with varying characteristics so enjoy each product for what is (in our view, and as you can imagine, home cooked food always takes the prize).