A bold, balanced, Italian-inspired sauce ready in minutes.
⭐ Ingredients
Uncooked Pizza Sauce (Neapolitan Style)
1 can (14–15 oz) crushed tomatoes OR whole San Marzano tomatoes
1–2 garlic cloves, minced or grated
2 tbsp olive oil
1 tsp salt (adjust to taste)
1 tsp sugar (optional, balances acidity)
1 tsp dried oregano
½ tsp dried basil (or a few fresh leaves)
¼ tsp black pepper
Optional: pinch of red pepper flakes
Cooked Pizza Sauce (New York Style)
2 tbsp olive oil
3 cloves garlic, minced
1 can (14–15 oz) crushed tomatoes OR tomato passata
1 tbsp tomato paste
1 tsp dried oregano
½ tsp dried basil
½ tsp sugar
½ tsp salt
¼ tsp black pepper
Optional: pinch red pepper flakes
🍕 Instructions
⭐ 1. Uncooked Pizza Sauce (Bright & Fresh)
This method is classic for Neapolitan pizza and requires no cooking.
Add tomatoes to a bowl. If using whole tomatoes, crush gently with your hands.
Stir in garlic, olive oil, oregano, basil, salt, pepper, and sugar (if using).
Mix until combined — but don’t over-stir; chunks give great texture.
Let rest 10–30 minutes so the flavors blend.
Done! Perfect for pizzas baked at high heat.
⭐ 2. Cooked Pizza Sauce (Rich & Deep)
Best for NY-style or pan pizza.
Heat olive oil in a pan over medium.
Add garlic and sauté 30 seconds until fragrant.
Stir in tomato paste and cook 1 minute to caramelize.
Add crushed tomatoes, salt, pepper, sugar, oregano, basil, and chili flakes.
Simmer 10–15 minutes, stirring occasionally.
Adjust seasoning and let cool before topping your pizza.
🔥 Tips to Truly Make the Best Pizza Sauce Ever
✔ Use the best canned tomatoes you can find.
San Marzano (preferred)
Mutti
Cento
✔ Don’t overcook the sauce.
It gets too thick and loses freshness.
✔ Avoid too many herbs.
Pizza sauce should be simple and tomato-forward.
✔ Let the sauce rest.
Even 10 minutes boosts flavor dramatically.
✔ Don’t over-salt the sauce.
The cheese (especially mozzarella) adds salt.
✔ Keep it slightly thick.
Watery sauce = soggy pizza.
🍕 How Much Sauce to Use?
Neapolitan pizza: 2–3 tbsp per pizza
NY-style pizza: ¼ cup per pizza
Pan pizza: ⅓–½ cup
🌿 Optional Add-Ins
If you like customizing:
Fresh basil
A splash of balsamic vinegar
A bit of butter for richness
Anchovy paste (amazing umami!)
Fresh oregano
Grated Parmesan stirred in
🥫 Storage
Fridge: 5–7 days in an airtight container
Freezer: Up to 3 months
Ice cube tray method: Freeze in cubes for perfect pizza-night portions
🍕 You’re Ready to Make the Best Pizza Ever!
With this “make the best pizza sauce recipe ever!”, you’ll have the perfect balance of tangy, savory, herby, and rich flavors every time