Pizza Tomato Sauce
A heavy, pre-cooked sauce will turn your crust soggy and mask the flavor of your toppings. This raw approach relies on the quality of your ingredients to provide a clean, vibrant base.
Drain the excess liquid
The water content in tomatoes is your enemy when aiming for a crisp crust. Strain your tomatoes before crushing them to avoid a soup-like consistency.
- Fine-mesh sieve
- Large mixing bowl
- Immersion blender or potato masher
What goes in.
- 28 ozcanned San Marzano whole peeled tomatoes
- 1 tspsea salt
- 1 tbspextra virgin olive oil
- 4-5 leavesfresh basil, torn
Keep it uncooked
By leaving the sauce raw, you preserve the natural acidity and sweetness of the tomatoes. The sauce will finish cooking inside the intense heat of the pizza oven.
The method.
Drain the tomatoes
Pour the canned tomatoes into a fine-mesh sieve and let them sit for 5 minutes. Discard the excess thin liquid that drains into the bowl.
Crush the fruit
Transfer the solids to a bowl. Use your hands or a potato masher to break them into a coarse, rustic texture. Do not blend until smooth; you want to see small bits of tomato flesh.
Season
Stir in the salt, olive oil, and torn basil. Taste the sauce; it should be bright and forward, not masked by too much salt.
Other turns to take.
Spicy Arrabbiata
Add a half teaspoon of crushed red pepper flakes to the sauce before spreading it on the dough.
Garlic Infusion
Grate one small clove of fresh garlic into the sauce. Use sparingly, as raw garlic can quickly overpower delicate toppings.
When it doesn't go to plan.
Always check the can label for 'no additives'—you want only tomatoes, juice, and perhaps citric acid.
If the sauce seems too watery after mixing, let it sit in the sieve for another few minutes.
Store any unused sauce in an airtight container in the refrigerator for up to 3 days.
The ones that keep coming up.
Should I add oregano or other dried herbs?
Dried herbs can become bitter or burnt in a high-heat oven. If you want those flavors, sprinkle them on top of the pizza immediately after it comes out of the oven.
Why use San Marzano tomatoes specifically?
They have a lower seed count and thinner skin than standard plum tomatoes, resulting in a cleaner texture and a more balanced, sweet-acid profile.
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