🍅 Why Canned Tomatoes?
We always reach for high-quality canned tomatoes when making our house pizza sauce — and here’s why.
Canned tomatoes are picked at peak ripeness and sealed within hours, locking in flavor, sweetness, and consistency. That’s crucial for a no-cook pizza sauce where every ingredient counts. Fresh tomatoes might sound appealing, but they’re unpredictable and often too watery, especially out of season.
We recommend using whole peeled or crushed tomatoes from a trusted brand like Bianco DiNapoli. They deliver the perfect balance of acidity, natural sweetness, and depth — no simmering required. Just mix and go.
Another advantage? Shelf stability. You can stock up and always have the base of a killer sauce ready. Plus, when you’re working with our 72-hour pizza dough, you want a sauce that’s bold and clean — not diluted. This combo of fermented dough and no-cook sauce is our go-to for pizza night. The sauce doesn’t overpower the crust. It complements it.
And if you’re using a Baking Steel in your oven setup, this sauce-to-steel combo turns your kitchen into a legit pizzeria — fast, hot, and insanely delicious.
👨🍳 Want to complete the full setup? Try pairing this house pizza sauce with our 72-Hour Dough Recipe . It’s the dough we use every week—and it’s built for Baking Steel-level heat.
What Makes a Great Sauce
A great pizza sauce is only part of the equation. To get that crispy, blistered crust at home, you need the right surface. The Baking Steel Original turns your home oven into a pizza-making machine. It's the tool we use for every pizza in our test kitchen.
House Pizza Sauce Recipe
This is our go-to pizza sauce, simple, balanced, and ready in minutes. Use it straight from the bowl or let it sit for deeper flavor.
Pizza Sauce Ingredients:
1 (28 oz) can crushed tomatoes – we love Bianco DiNapoli
15 grams (1 Tbsp) extra virgin olive oil
10 grams sea salt
0.25 grams dried oregano
0.25 grams red pepper flakes
1 garlic clove , finely chopped
Pizza Sauce Directions:
Add all Pizza Sauce ingredients directly to the can of tomatoes (or a mixing bowl) and stir thoroughly.
If using whole peeled tomatoes, transfer everything to a food processor and gently pulse 2–3 times. Do not over-pulse — too much blending will water down the sauce.
Prefer more control? Crush the tomatoes by hand before mixing in the remaining ingredients.
💡 Pizza Sauce Storage Tip: Refrigerate for up to 7 days or freeze for up to 30.
🛒 We recommend crushed tomatoes for best texture. If you're using the yellow-labeled Bianco DiNapoli whole tomatoes, gently pulse to crush, but keep it minimal to preserve thickness.
🔗 Click here to view more pizza recipes from Baking Steel »
Our house pizza sauce is bold, simple, and made with just five ingredients. Using high-quality canned tomatoes, we skip the stovetop and let the natural flavors shine. Whether you’re making pizza with our 72-hour dough or your own favorite crust, this no-cook pizza sauce delivers the perfect base—every time.
"This pizza sauce is so simple"
Pizza Sauce FAQ
Q: Can I use fresh tomatoes instead of canned?
A: You can, but we recommend high-quality canned tomatoes like Bianco DiNapoli. They're picked at peak ripeness and offer consistent flavor and texture—crucial for a no-cook pizza sauce.
Q: How long does the sauce last in the fridge?
A: Store it in an airtight container and refrigerate for up to 7 days.
Q: Can I freeze the sauce?
A: Yes! Freeze it in portions for up to 30 days. Just thaw in the fridge before using.
Q: Is this sauce spicy?
A: Just a touch! We use a pinch of red pepper flakes for balance. You can dial it up or down to taste.
Q: Do I need to cook this sauce?
A: Nope! This is a no-cook sauce. The tomatoes and ingredients are ready to use straight from the can—just mix and go.
Q: What dough pairs best with this sauce?
A: Our 72-hour pizza dough is the perfect match. It’s light, crisp, and lets the sauce shine.
Want better pizza at home? Let’s send you tips.
