Perfect Pizza Ovens

Pizza Sauce Recipe Basics

Many feel that the best pizza sauce recipe is achieved through trial and error, which is how the top chefs do it! Of course you can always buy a recipe book if you don’t want to experiment.

 Pizza sauce consistency should be easily spreadable but not too runny and this seems to be the part where people can get it wrong. Too much water and you have a soggy base and the water will not evaporate sufficiently in the time it takes to cook the rest of the ingredients. Too dry and tomato sauce burns very easily.
Make your sauce a little on the dry side first, don’t add any extra water at all and cook down until quite thick. You can always add a little water if needed before spreading.

So, consistency aside, the best way to start is super simple.

Tinned tomatoes, seasonings, herbs and chopped onion.
Gently sautee chopped onions until transparent and turning golden, add 14 oz can of tomatoes, seasoning to taste and your herbs of choice. Either fresh basil and oregano or marjoram or just use dried herbs for convenience.  Optionally add a sprinkle of tabasco for a tangy touch plus a dash of lemon. You can also add a crumbled vegetable stock cube as well for added flavour. Plus a smallish dollop of thick cream or natural Greek yoghurt.

Cook on low for 30 minutes stirring frequently.

Blend/liquidize well in a blender or food processor and return to the pan to cook down some more.  Simply use a potato masher if you don’t have one of these, gently squashing down the soft ingredients.

This can be made in double portions and half frozen.

There are many many different ways to prepare a good pizza sauce recipe and lots of ‘secrets’ that people have to make it a little bit special eg adding finely chopped smoked pancetta or ham, capers, or even a few anchovies. The above will give you the basics to make a good sauce, if you want advanced cooking techniques you can buy a good Italian Pizza Cookbook and experiment further….!!