Neapolitan San Marzano Pizza Sauce Recipe (no-cook) (2024)

FAQs

Should pizza sauce be raw or cooked? ›

The reason pizza sauce is uncooked is because it will actually result in a better-tasting pizza — it will give you fresh, zippy tomato flavor, even after it has been baked in a hot oven. Pasta sauce, on the other hand, is slow-simmered. It usually has a few more herbs involved, like basil or even a bay leaf.

TIP: For a thicker sauce, strain the tomato puree over a fine-mesh sieve until it reaches your desired consistency. Step 3 - Add optional toppings: Stir in any desired toppings, such as chopped herbs or garlic powder.

The easiest way to thicken tomato sauce is to cook it longer. Use a large pan, so there's more surface area from where steam can escape. Don't cover it, of course, and simmer at very low heat so it's bubbling a little bit. A large quantity can be divided between 2 pans.

Don't Cook the Sauce!

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.

If you're baking the pizza in the oven, whether on a pizza stone or not, I always pre-bake the dough for 4-5 minutes before adding toppings, to make sure the pizza dough cooks crisp on the outside and soft and airy in the middle. Once you add the Pizza Sauce and toppings, return it to the oven to finish baking.

Be careful not to over blend. Over blending may cause too much water to seep out of your tomatoes resulting in a watery pizza sauce. If you are using crushed tomatoes, simply dump into a container/bowl, add salt to taste and mix to combine. Easy, right?!

Incorporate thickening agents like tomato paste, cornstarch, or arrowroot powder to the sauce to improve its consistency. Mix a small amount of the thickener with water before adding it to the sauce to prevent lumps. Gradually add the mixture while stirring continuously until you reach the desired thickness.

I put a tablespoon of flour into a tea strainer and sprinkle it in a little at a time while whisking constantly. Almost immediately the flour cooks in and thickens any sauce or gravy while adding no additional liquid.

The key to great New York-style sauce is creating balance between sweetness, acidity and heat, with a definite herbal backbone. Furthermore, it needs a texture that's thin enough enough to spread, but thick enough to keep your pizza from turning soggy during the de rigeur fold-and-carry.

Can you overcook pizza sauce? ›

Some people will take the plunge and cook their pizza sauce before adding it to the pie. This method is in-line with variations like New York by-the-slice style or a Detroit pan pizza, but it must be done carefully to ensure that the sauce does not overcook and change its flavor too much.

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

If you don't have tomato paste on hand, you can use pasta sauce on pizza by following these steps: Strain the pasta sauce to remove excess liquid. Add the pasta sauce to a food processor or blender and pulse until smooth. Add your desired seasoning and salt to taste.

Ragu Homemade Style Pizza Sauce is excellent! It's got the natural flavorings I like without the chunks and without added sugar. It's the best tasting pizza sauce I have ever had.

Pizza sauce is prepared with uncooked pureed tomatoes while pasta sauce is made with cooked blended tomatoes and flavorful garlic, herbs, and spices.

At its most basic, it is a sauce based on fresh or canned tomatoes (usually plum tomatoes) cooked with olive oil, chopped onions, and basil. It may include other vegetables and aromatics; it may be cooked briefly to preserve the tomato flavor or long and slow with other ingredients.

Cook sauce first.

Keep the sauce on a low simmer until pasta is ready. Your pasta shouldn't wait for your sauce to cook.