Has authentic Italian pizza sauce

Pizza sauce like the Italian - the kitcheneers recipe for pizza sauce

In addition to the dough, the pizza sauce is largely responsible for whether the pizza tastes like the pizza of your favorite Italian. We looked at and tried dozens of recipes. The result is a simple but very tasty recipe for pizza sauce.

This article is part of a series of articles about pizza. The other articles can be found here:

Features of a good pizza sauce

A good pizza sauce emphasizes the taste of the pizza. For this, it must not be applied too thinly or too thickly. Classically, it contains nothing but tomatoes and salt. The sauce should have a certain "liveliness" and not taste flat. To do this, it needs a certain balance of sweetness and acidity, which luckily the tomato brings with it from home.

We use it in our pizza sauce for extra flavor some garlic.

The right tomatoes for the pizza sauce

We keep it like the Neapolitans and take tomatoes out of the can. Even the best pizzerias in Naples use canned tomatoes for their pizza. They are harvested at the height of their maturity and then boiled down. Ingredients are lost during cooking, but others are created. But since the fresh tomatoes also have to be boiled down for a pizza sauce, you can also use canned tomatoes right away.

The non-plus-ultra are of course the San Marzano tomatoes. These are significantly more expensive than comparable canned tomatoes because they are more complex to produce and can only be called that if they come from the San Marzano region. Other types of oblong tomatoes, such as the Roma tomato, are good alternatives.

Always buy canned tomatoes that are whole. These are of the highest quality. Mashed and chopped tomatoes are often made from tomatoes that weren't of the quality to stay whole.

We still have a little insider tip: a number between 1 and 365 is printed on the canned tomatoes above the best before date. This stands for the processing day of the tomatoes in the can. Since the tomatoes are always processed freshly harvested, you can come to the harvest period. The best harvest time is from mid-July to early September. So see if the canned tomatoes have a number between 190 and 250 printed on them.

And now something paradoxical: you should not pour off the tomato juice, because it contains less water than the tomatoes in the can itself. It consists of cooked tomatoes.1

You do not need to remove the nuclei either, as they naturally contain glutamate, which is responsible for the good taste of tomatoes. It doesn't make the sauce bitter either.2

kitcheneers pizza sauce

A very simple recipe that is similar to the pizza sauce in Naples. The only difference is the pureed garlic.

The amount is enough for approx. 6 thinly coated pizzas.

ingredients

  • 1can tomato sauce
  • 4g salt or to taste
  • 1 piece of garlic clove

Instructions

Prepare the garlic

  1. Using a garlic press, squeeze the clove of garlic into a larger bowl.

  2. Alternatively, you can also chop the clove of garlic and then use the side of the knife to squeeze it into puree.

Mix the tomato sauce

  1. Add the entire contents of the can and the salt to the garlic in the bowl.

  2. Then use a hand blender to chop the tomatoes. Make sure that you only use the hand blender in small, short batches. Using the mixer for too long will result in a watery sauce. Under no circumstances should the sauce become frothy.

  3. If you don't have a hand blender, you can mash the tomatoes by hand with a fork. The sauce will then be a bit more chunky.

Recipe Notes

Save the pizza sauce
The pizza sauce will keep in the fridge for up to a week.

Alternatively, you can freeze the sauce well. To portion them out, you can put the sauce in an ice cube mold and then freeze it. Once the ice cubes are frozen, remove them from the mold and place them in a freezer bag. So you can always thaw the amount you need.

Do you have suggestions for improvement or your own recipe for an unbeatable pizza sauce? Then post it in the comments!

You can also read how to prepare the perfect dough and how to bake the pizza correctly:

  1. See Ken Forkish. Elements of Pizza, Ten Speed ​​Press, 2016, p. 142
  2. See Cook’s Illustrated. Seeding vs. Not Seeding Tomatoes, May 2011, available at https://www.cooksillustrated.com/how_tos/5866-seeding-vs-not-seeding-tomatoes