Homemade Pizza Sauce (5-Minute Recipe) (2024)

FAQs

Should I drain canned tomatoes for pizza sauce? ›

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.

Ketchup is best utilized as a substitute in recipes that already have some sweetness. In most cases, start with a ½:1 swap and add more American Garden's ketchup as needed to adjust the flavor. Do you crave pizza but don't have any pizza sauce? Don't worry, you can get great results using American Garden's ketchup.

Pizza sauce is VERY forgiving - you can use just about any tomatoes you like! If you're using canned tomatoes, we like using a smooth variety like tomato sauce or crushed tomatoes. You can use canned whole or diced tomatoes if you don't mind a more textured sauce. You can also use fresh tomatoes here!

Italian Seasoning

Italian seasoning combines herbs like basil, thyme, chili flakes, garlic powder, rosemary, parsley and oregano. Some blends also incorporate dried sage or fennel seeds. Italian seasoning adds extra flavor to traditional-style pizza.

Cornmeal and olive oil make all the difference

Inspired by the pizza crust often found in delivery pizzas, the publication points to cornmeal as the key to a quality texture and suggests basting the dough with an oil-based spread to enhance the color and flavor.

You can substitute pizza sauce with pasta sauce, pesto, white garlic sauce, Buffalo sauce, Hummus, and more. The right recipe can make any sauce usable as a pizza base. However, make sure you're well aware of the flavor profiles of your toppings with your base sauce.

Cheese always goes belowthe toppings

You've got your dough as the foundation. Then your sauce. The cheese is the next solid layer. Then your toppings (after all, they're called top-pings and not bottom-ings), and then finally your garnishes like basil, pepper, fresh mozzarella, etc, after the pizza is cooked.

If you use big juicy eating tomatoes, you're going to get a lot of water. If you use the smaller plum type tomatoes, you get more flesh with less water. That's what commercial sauces use. Another thing is to evaporate some of the water.

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.

Because pasta sauce is not twice-cooked, making it often involves simmering the tomatoes with onions, garlic, and herbs before combining them with the pasta of choice. Pizza sauce, however, frequently uses uncooked crushed tomatoes, to make a sauce that is brighter and easier to spread across the dough.

How do I substitute tomato sauce for pizza sauce? ›

Mix tomato sauce, garlic, oregano, and basil in a bowl until well combined. Spread mixture over pizza crusts as desired.

If you aren't a fan of tomatoes and do not like the taste, you need not use them at all. With multiple options like bechamel, hummus, soy sauce, and plain old cheese you can very much bake pizza without tomato sauce.