Basic Pizza Sauce
This recipes is intended as a starting place for dialing in your pizza sauce. It is intentionally vague because I really believe you should make the sauce to your personal taste preferences. Some brands of tomatoes will need more salt than others. Slowly dial in your salt amount until you get it to where you like it, and remember that cheese will bring saltiness to the pizza as well.
Ingredients
| Ingredient | Amount |
|---|---|
| Crushed/Ground Tomatoes | 28 oz Can |
| Minced/Pressed Garlic | 1 Clove |
| Basil | 2 Whole Leaves |
| Extra Virgin Olive Oil | A Splash / To Taste |
| Salt | To Taste |
Ingredient Considerations
Tomatoes
Here are some brands of tomatoes that I enjoy, most of them are easy to obtain online or in a local Italian food store:
- Bianco DiNapoli Organic Crushed Tomatoes
- Sclafani Crushed Tomatoes (From NJ, not Italy)
- Stanislaus 7/11 Ground Tomatoes (No, they don't sell these at 7/11 😉)
- Jersey Fresh Crushed Tomatoes
Instructions
Add all ingredients to a bowl or container and mix well, do not blend. Season with salt to taste. This sauce is best if made at least one day in advance. It can be kept sealed in the fridge for up to 2 weeks.Variations
Depending on the pizza you are making you may want to try some variations, for example:
- For NY pizza, try adding some dried oregano.
- For Sicilan pies, add some tomato paste.
- For a Grandma pie, add some finely minced anchovies.
- For extra umami, add grated Pecorino and anchovies.