homemade pizza sauce

AgsMnn

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11:30a, 9/26/25

AG

Got some crust from work and wanting to make some pizzas this weekend.

Is there an easy sauce recipe or is the store bought good enough?

GAC06

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11:45a, 9/26/25

AG

I like uncooked (until the pizza is cooked) sauce. San marzanos, salt, pepper, red pepper, garlic, oregano, maybe basil, olive oil, blend together. Maybe tear and add the basil after blending

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fav13andac1)c

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1:02p, 9/26/25

AG

I like the idea above, but I usually go even simpler. High quality crushed tomatoes (stick blender into a can of san marzanos if you're using those), spooned onto the uncooked crust, sprinkle of salt, then move onto the rest of the toppings. If I want garlic, basil, etc on my pizza, I put it on with my toppings.

fav13andac1)c

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1:06p, 9/26/25

AG

I usually only cook my pizza sauce if I'm doing a cast-iron pizza or detroit style.

I use the recipe in this link typically. https://www.seriouseats.com/spicy-spring-sicilian-pizza-recipe

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In reply to AgsMnn • 6:53p, 9/28/25

AgsMnn said:
Got some crust from work and wanting to make some pizzas this weekend.

Is there an easy sauce recipe or is the store bought good enough?

Dump a can of San Marzano tomatoes into a blender. Drop in one or two cloves of garlic (or more, to your preference). Drizzle a glug (one tablespoon, maybe?) of olive oil. Season with salt and pepper if you want. Blend.

There, your pizza sauce is done. Cheaper than what you'll buy in a store, and not overloaded with sugar and other crap.

Spoon off what sauce you need for this pizza, pour the rest into a container and keep in the fridge. This will keep for a few weeks.

If you don't make another pizza soon, this is an okay base for the beginning of a pasta sauce.

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In reply to fav13andac1)c • 11:58p, 9/28/25

fav13andac1)c said:
I usually only cook my pizza sauce if I'm doing a cast-iron pizza or detroit style.

I use the recipe in this link typically. https://www.seriouseats.com/spicy-spring-sicilian-pizza-recipe

I love how willing Kenji is respond to people and talk food on reddit

Have you ever made this recipe?

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In reply to Backyard Gator • 9:23a, 9/29/25

AG

Yeah he's pretty active on there.

I've made this a few times when feeding a crowd. When you're in need of a rich spicy sauce it doesn't disappoint. Dough recipe is solid too.

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11:14a, 9/29/25

AG

Cheat code: Use a can of "Tomato Magic". Do not cook it before putting it on the pizza. I like to mix a little oregano and red pepper flakes into mine for extra kick.

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In reply to fav13andac1)c • 1:26p, 9/29/25

fav13andac1)c said:
Yeah he's pretty active on there.

I've made this a few times when feeding a crowd. When you're in need of a rich spicy sauce it doesn't disappoint. Dough recipe is solid too.

I'm just wondering if the 10 minute bake time at 550 works.

I've done Roman-style and Sicilian-style before, but the real trick with thicker doughs and more sauce is the cook time.

AggieFlyboy

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9:28a, 10/14/25

AG

Put 3 cloves of garlic and a pinch of red pepper flakes into a cold pan. Add two tablespoons of garlic. Put over medium heat.

Puree one can of San Marzano tomatoes with a few basil leaves. Add to pan once the garlic starts to sizzle. Bring to a simmer and turn off heat. Allow to cool. Use as needed

Doesn't taste cooked, but helps fix the problem of a fresh sauce (soggy dough)

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In reply to AggieFlyboy • 9:40a, 10/14/25

AggieFlyboy said:
Put 3 cloves of garlic and a pinch of red pepper flakes into a cold pan. Add two tablespoons of garlic. Put over medium heat.

Puree one can of San Marzano tomatoes with a few basil leaves. Add to pan once the garlic starts to sizzle. Bring to a simmer and turn off heat. Allow to cool. Use as needed

Doesn't taste cooked, but helps fix the problem of a fresh sauce (soggy dough)

If your dough is soggy, you've used too much sauce or too many vegetables as a topping.

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In reply to Backyard Gator • 11:47a, 10/14/25

AG

Or there is too much water in a fresh sauce…ie any pizza from Naples

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In reply to AggieFlyboy • 5:23p, 10/14/25

AggieFlyboy said:
Or there is too much water in a fresh sauce…ie any pizza from Naples

I've made Neapolitan pizza, and never had an issue with soggy dough. I'm guessing they're simply using too much sauce on their pizza is water is a problem.

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