Classic Homemade Pizza Sauce Recipe | Julie Blanner (2024)

FAQs

What gives pizza sauce its distinctive flavor? ›

Traditional pizza sauce is made with a base of tomatoes and spices like garlic, onion, basil, and oregano. You might think that this makes a pizza simple or boring, but this isn't the case. There are so many varieties and recipes for it that you'll never get bored of this meal!

Flavor Enhancement:Vinegar can enhance the overall flavor of the sauce by contributing tanginess and brightness. It can help cut through the richness of the tomato and onion flavors, providing a more complex taste.

The baking soda is supposed to mellow out the sauce a little bit, make it less acidic, and possibly prevent heartburn.

Pizza sauce is typically made with plain tomato sauce or pureed tomatoes and tomato paste, causing it to be a thicker consistency than pasta sauce. The thicker sauce prevents the dough from getting too soggy while the pizza cooks.

Spices: Basil, oregano, onion powder, salt & pepper. Taste and adjust these spices to your liking. Sugar: I know it sounds like a weird addition but granulated sugar is an essential ingredient as it mellows out the acidity of the tomatoes.

If you'd like a thicker sauce, strain the tomatoes from their juices before blending. This isn't just for convenience — a no-cook sauce will actually taste better on your pizza, giving you that fresh, zippy tomato flavor, even after it has been baked in a hot oven.

While it may seem counterintuitive to drizzle balsamic vinegar on a pizza, Italians do not use it on their pizzas. Instead, they prefer to serve it as a topping. This dressing is often sweetened with lemon juice or white wine. Once the toppings are added, you can drizzle the vinegar on your pizza and serve it Italian.

Add a little milk to tomato sauce for a sweeter taste to offset the acidity of the tomatoes. This is a well-kept secret amongst Italian grandmothers.

Combine oil and butter in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, onion halves, basil sprigs, and sugar.

Does oregano go in pizza sauce? ›

Mix together water, tomato paste, and olive oil in a large bowl or jar. Add garlic, oregano, basil, rosemary, salt, and pepper; mix well. Let sauce stand for several hours to let flavors blend. No cooking is necessary; just spread on dough.

Add Sugar

The goal is to amplify the natural sweetness of the tomatoes, not to turn the sauce sugary, so start with a pinch and work up if needed.

Tomatoes (98%), Salt, Sunflower Oil, Herbs, Garlic, Acidity Regulator: E330. For allergens, including cereals containing gluten, see ingredients declaration in BOLD. For Best Before and Storage Instructions See Pack. Prices subject to VAT where applicable.

SUMMARY – San Marzano are the tomatoes by excellence for classic red sauce pizza. Some other varieties include the Pomodorino del Piennolo- yellow or red. If San Marzano is impossible to find where you live, oblong peeled tomatoes are the best next choice.

Mozzarella. Perhaps the most well-known and popular pizza topping of all-time, Mozzarella is cherished for its near perfect consistency and straightforward flavour.

Umami, which is used as both an adjective and a noun, is a taste sensation produced by naturally occurring glutamate, an amino acid that's often found in meat and some vegetables. Pizza contains a large amount of glutamate.

Quite simply, pizza sauce has a lot fresher, more raw taste than pasta sauce. This is because pizza sauce is barely cooked (sometimes not cooked at all), whereas pasta sauce is slow-simmered for hours to develop richness.

You can buy pizza dough flavoring from a number of different spice and baking supply companies. It's a combination of what are generally thought of as Italian herbs and spices -- things like garlic, oragano, basil, and the like.