Updated January 2026: This post was originally published in 2020. After four more years of testing and thousands of pizzas, I've updated my recommendations to reflect what I actually use today including the foodservice secrets that changed my game.

The Best Pizza Sauce Recipe (And the Only Tomatoes Worth Using)

Let's be honest. Most pizza sauce recipes are wrong. They have you simmering pots on the stove for hours, adding a dozen ingredients, and overcomplicating what should be the simplest part of your pizza. A killer pizza sauce is the backbone of a stellar pie, but it's not about how long it cooks; it's about the quality of one single ingredient: the tomatoes.

At Baking Steel, we believe in a simple, quick-process sauce that lets the freshness of the tomato shine. It takes about two minutes to make, and the only equipment you need is a blender or food processor or your hand.  The sauce cooks on the pizza in your oven, which is just enough time to heat it through without losing any of that bright, vibrant tomato flavor.

But the real secret? It's all in the can. Forget fresh tomatoes, the best pizza sauce comes from canned tomatoes, which are picked and packed at their peak. But not all cans are created equal. After years of testing, I've narrowed down the list to a handful of brands that deliver incredible results every time. This is my complete guide to the only tomatoes worth using for your pizza.  But of course, I love recommendations.

From Classic to Cutting Edge: A Complete Guide to Pizza Tomatoes

I don't have a single "best" tomato. I have a rotation of trusted brands, and I always taste a new can before committing. The agricultural reality is that tomatoes are a product of their environment. The same brand can taste different from season to season based on rainfall, soil, and harvest time. Here are the ones that have earned a permanent spot in my pantry.

Testing various canned tomatoes to find the best for pizza sauce

The Gold Standard: San Marzano DOP

There's a reason San Marzano tomatoes are legendary. Grown in the volcanic soil of the Sarno Valley in Italy, these tomatoes have a sweet flavor, low acidity, and a firm texture that makes them perfect for sauce. The "DOP" (Denominazione d'Origine Protetta) certification ensures they are genuinely from this region and meet strict quality standards. If you want that classic, bright, authentic Neapolitan flavor, San Marzano DOP is the way to go. They are consistently excellent and a benchmark for quality.

The Cult Favorite: Bianco DiNapoli

For years, Bianco DiNapoli tomatoes from California were my go-to. They are organically grown, steam-peeled, and packed in their own juices with a touch of sea salt and basil. They have a beautiful balance of sweetness and acidity and are beloved by pizza nerds everywhere for their incredible, fresh flavor. You will never be disappointed with a can of Bianco DiNapoli.

The Pro's Secret Weapon: 7/11 Ground Tomatoes

This is what I use for 90% of my pizzas now. 7/11 Ground Tomatoes are a foodservice secret that has been slowly making its way into the hands of serious home pizza makers. They are made from California-grown vine-ripened tomatoes by Stanislaus Food Products and are ground unpeeled and packed in heavy puree. The bits of skin add a slightly coarser, more rustic texture and extra tomato pectin for body. The skins also contain the most aromatic compounds, giving 7/11 a more intense, vine-ripe aroma. The texture is perfect right out of the can, no blending required, and they have a remarkably consistent, sweet, and robust tomato flavor. They come in large #10 cans (6 lbs 9 oz), which are available through Amazon, restaurant supply stores, or specialty retailers. One can makes enough sauce for 12-15 pizzas, and it freezes beautifully in portions.

The Other Workhorse: Tomato Magic

Alongside 7/11, Tomato Magic is another one of my trusted workhorses. These are also from Stanislaus (same producer as 7/11) but are made from ground peeled tomatoes. This gives them a smoother, more refined texture with no skin bits. They are packed in a puree that is slightly thicker than 7/11s, with an incredibly sweet, mellow flavor. If you prefer a silky-smooth sauce, Tomato Magic is your answer. Like 7/11, they come in #10 cans (6 lbs 10 oz) and are available through restaurant supply channels and online retailers.

The Regional Gem: Jersey Fresh Tomatoes

As our Test Kitchen is based on the East Coast, we have a soft spot for Jersey Fresh Tomatoes. These are grown in the Garden State and are packed at the peak of the season. They have a bright, classic tomato flavor that reminds me of a summer garden. If you're in the region and can find them, they are an excellent and affordable choice that supports local agriculture.

The Secret Nobody Tells You: Not All Cans Are Equal

Here’s the most important piece of advice I can give you: **always taste your tomatoes before you use them.** Just because you buy the same brand doesn’t mean you’ll get the same flavor in every can. Tomatoes are agricultural products. A wet growing season, a different farm, or a late harvest can subtly (or significantly) change the taste. One batch might be sweet and perfectly balanced; the next might be more acidic or watery.

This is why I developed a simple, 30-second test that I perform on every new can of tomatoes I open.

The 30-Second Tomato Test

1. Open the can and smell it. Does it smell bright, sweet, and fresh, or does it smell flat and metallic? Your nose knows.
2. Taste a spoonful straight from the can. Don't cook it, don't season it. You're checking for three things: sweetness (brix), acidity, and bitterness. A great tomato will taste delicious right out of the can.
3. Check the texture. Is it firm and fleshy, or is it mushy and watery?

If it tastes good raw, it will make an incredible sauce. If it tastes bland, acidic, or bitter, no amount of seasoning will fix it. My rule is to buy one can to test. If it’s a great batch, I go back to the store and stock up.

Pizza Sauce Do's and Don'ts: Pro Tips for Perfect Sauce

Getting the sauce right involves more than just the tomatoes. Here are the crucial tips I’ve learned over years of making thousands of pizzas.

• DO let your sauce come to room temperature before spreading it on the dough. Cold sauce on raw dough is a primary cause of a gummy, undercooked layer right under the sauce.
• DON'T use too much sauce. It’s the most common mistake people make. Excess water from the sauce will turn your crust soggy. Two to three ounces (about a quarter cup) is plenty for a 12-inch pizza.
• DO taste your tomatoes straight from the can. It’s the only way to know if you have a good batch.
• DON'T cook your pizza sauce before it goes on the pizza. It will cook in the oven. Pre-cooking it dulls the fresh tomato flavor.
• DO use the back of a ladle or large spoon to spread the sauce in a spiral motion, from the center outwards. It gives you a more even, consistent layer.
• DON'T over-blend your tomatoes. A few quick pulses are all you need. Over-blending ruptures the cell walls and releases too much water, resulting in a watery sauce.
• DO leave about a half-inch border of bare dough around the edge. This allows the crust to rise and get that beautiful oven spring.

The Unbeatable 2-Minute Pizza Sauce Recipe

This is the exact method we use at the Test Kitchen. It’s simple, fast, and foolproof.

Ingredients:

• 1 (28-ounce) can of your favorite whole, crushed, or ground tomatoes
• 10 grams (about 1.5 teaspoons) of fine sea salt

Directions:

1. Open your can of tomatoes and perform the 30-Second Taste Test.
2. If using whole or crushed tomatoes, pour the entire contents into a blender or food processor. If using ground tomatoes like 7/11, you can simply mix in a bowl. Alternatively, crush these by hand. 
3. Add the sea salt.
4. Pulse the blender 5-7 times for about one second each. You want to break up the tomatoes, not liquefy them. A little bit of texture is good.
5. Pour into a container. It’s ready to use immediately (at room temperature!).

Optional Add-ins: If you want to add more flavor, you can stir in a clove of freshly minced garlic, a pinch of red pepper flakes, or a teaspoon of dried oregano after blending. Let it sit for 30 minutes for the flavors to meld.

Frequently Asked Questions About Pizza Sauce

Should pizza sauce be cooked or raw?

For the best flavor, pizza sauce should be raw (uncooked) when you spread it on the pizza. The sauce will cook in the hot oven along with the dough and toppings. Pre-cooking the sauce can dull the fresh, bright flavor of the tomatoes.

Can I use crushed tomatoes instead of whole peeled tomatoes?

Yes, absolutely. Crushed, ground, or whole peeled tomatoes all work well. Whole peeled tomatoes are often the highest quality, but excellent sauces can be made from all three. If using ground tomatoes like 7/11, you may not even need to blend them.

What is the difference between pizza sauce and marinara?

Pizza sauce is typically a simple, uncooked sauce made from tomatoes and salt. Marinara is a cooked sauce that often includes other ingredients like garlic, onions, and herbs like basil and oregano. Marinara is generally thinner and used for pasta, while pizza sauce is thicker and more concentrated in flavor.

How long does homemade pizza sauce last?

Homemade pizza sauce will last for up to a week when stored in an airtight container in the refrigerator. Always date your container so you know when it was made.

Why is my pizza crust soggy in the middle?

A soggy crust is usually caused by too much moisture. The two main culprits are using too much sauce or using a sauce that is too watery. Try using less sauce (2-3 ounces for a 12-inch pizza) and make sure your sauce is thick.

Can I use fresh tomatoes to make pizza sauce?

While it seems counterintuitive, canned tomatoes are almost always better for pizza sauce. They are picked and canned at peak ripeness, ensuring consistent, concentrated flavor. Fresh tomatoes have a much higher water content and can result in a bland, watery sauce.

Should I add sugar to my pizza sauce?

A great can of tomatoes should be naturally sweet and won't need any sugar. However, if you taste your tomatoes and they are overly acidic, a tiny pinch of sugar (less than 1/4 teaspoon per 28-ounce can) can help balance the flavor. Use it sparingly.

Can I freeze homemade pizza sauce?

Yes, you can freeze pizza sauce. A great way to do this is to portion it into ice cube trays. Once frozen, you can transfer the cubes to a freezer bag. This allows you to thaw just the amount you need for one or two pizzas.

About Andris

I'm Andris Lagsdin, and I invented the Baking Steel in 2012 after years of chasing the perfect homemade pizza. I'd worked in professional kitchens alongside chefs like Todd English, but couldn't recreate that pizzeria-quality crust at home—until I read one line in Modernist Cuisine: "Steel conducts heat better than stone." My family had run Stoughton Steel Company for over 50 years, so I grabbed a slab from my dad's shop and tested it. That first pizza told me everything: steel beats stone. Today, tens of thousands of home cooks and pros use Baking Steel to make legendary pizza, bread, and more from regular ovens. Read more about my story and the Baking Steel journey.