Good sauce is essential to great pizza, and excellent homemade pizza sauce is so quick and easy, I always make it myself. Here's how I make my tomato pizza sauce. It's uncooked, tangy, and take less than 3 minutes to whip up.
I used to cook my tomato sauce, a long-ish process that was more like making a pasta marinara than the fresher sauce used for good pizza. But I was inspired by Brandon Pettit, when I visited him and Molly at Delancey a few years ago. Brandon said that he preferred uncooked tomatoes for pizza sauce (see the full video of his pizza sauce tips here).
Ever since then I've been making my pizza sauce out of canned tomatoes — diced or whole, whichever I have on hand. (If I have a few fresh Roma tomatoes around sometimes I use these instead, but I do find that sometimes the texture of the skins is a little distracting.) I blend them quickly in a chopper, then add salt, pepper, fresh garlic, and a drizzle of olive oil. Sometimes I whiz in fresh basil.
The result is a fresh, tangy sauce to complement the yeasty crust and the savory toppings. It makes enough for a light smear of sauce on about 6 pizzas (I don't believe pizza should be drenched in sauce — a smear is enough). And it doesn't take more than a few minutes.
Is this how you make your pizza sauce? Or do you use something else? We'd love any pizza sauce advice or tips you have!
15-ounce can whole or diced tomatoes 2 cloves garlic, roughly chopped 1 teaspoon balsamic vinegar, or to taste Olive oil A few leaves fresh basil, optional Salt and freshly ground black pepper, to taste
Blend the tomatoes with the garlic, balsamic vinegar, and a drizzle of olive oil, as well as well as the basil, if using.
This keeps up to a week in the fridge and much longer frozen. Freeze in individual bags, then defrost overnight, snip off a corner and squeeze out the sauce.