2 Pizza Sauce Recipes to Make Italian Style Pizza
I love to find good, thick pizza sauce recipes for my pizzas. Sauce so good you can use it on your pasta, lasagne, or as something just to dip your bread in on a lazy Sunday evening. And homemade pizza sauce recipes are usually the best for me. The first recipe I want to share is my winter special, from my repertoire of spicy pizza sauce recipes.
The Winter Special
I call this the winter special because I make enough for each week of winter. That’s about 5lbs of sauce per week, frozen on Sunday to be used the rest of the week by my family of 4 people.
- 20 whole red ripe tomatoes
- 10 garlic cloves
- Extra virgin oil 4 tablespoons
- Crushed red pepper flakes
- 2 cups fresh basil leaves
It’s easier to do this in two phases, using half the ingredients at each phase. Wash and core 20 tomatoes by cutting off the nub at the bottom. Place them whole in a large pot and add 2 tablespoons of virgin olive oil. Place the pot over medium heat with a lid on top. After 15 minutes, use a fork to stir your tomatoes without breaking them up. Make sure the ones on top go to the bottom and vice versa. Put back the lid and let it cook for another 15 minutes.
Use the fork to fish out one tomato, but don’t lift it out of the pot so you can save all the juices. Use the fork and a wooden spoon to skin the tomato. Do this for all the rest. Lower the temp to medium-low and allow to simmer uncovered, thoroughly stirring every hour. Don’t break them down all at once. Gently do it over the next few stirrings.
After 5 hours, smash with a wooden spoon and add 5 whole garlic cloves. Do not chop, mince, or crush the garlic. Allow to simmer for an hour, then smash the garlic with your wooden spoon. Once your sauce hits your preferred consistency, remove from the heat and add a cup of fresh basil leaves, as much pepper flakes as you like, and salt to taste. Stir and serve when ready. Cool down the rest then freeze for the next meal.
The New York Sauce
New York style sauces differ from Italian pizza sauce recipes in that they are heavily cooked and use more herbs.
- Olive oil
- Italian seasoning (mainly dried oregano and basil)
- Unsalted butter
- Spoonful of sugar
- Pepper flakes
You want a sauce thick enough to hold up without turning your pizza soggy, but thin enough to spread. I normally use whole peeled tomatoes as I find they maintain their consistency throughout the year and are not as processed as other canned tomatoes. Simmer your tomatoes in unsalted butter and a couple of onion halves. The onions will disintegrate as they cook. Periodically smash the tomatoes and break up the onions.
After an hour of low-heat simmering, add some sugar to balance out the intense acidity. Put in a pinch of pepper flakes to add some spicy heat. After a little mixing, you end up with a thick sauce which is sweet, a little spicy, and with a consistency that melds well with the cheese on your pizza. Enjoy!
The Best Homemade Pizza Sauce Recipes
My winter special and the New York sauce are great options for homemade pizza sauce recipes. They are easy to make and use regular everyday ingredients. While it is best to use San Marzano tomatoes for that authentic Italian experience, whole peeled canned store-bought tomatoes will work just fine for your home recipe. The secret to both these sauces is to use low heat for slow simmering. This captures the flavors in the ingredients without causing unwanted browning and roasting. It also avoids the splatter of sauce on your cooker, wall, and ceiling.
The Kitchn: How To Make Pizza Sauce Recipe
Serious Eats: The Pizza Lab – Bringing New York Style Pizza Sauce Home
Food: Real Authentic Italian Tomato Sauce No Cans Here) Recipe