Balanced, bright, and ready in minutes. This is the sauce we use in our test kitchen, built to shine on Baking Steel® heat and pair perfectly with our 72‑Hour Dough.
🍅 Why Canned Tomatoes?
Canned tomatoes are picked at peak ripeness and sealed fast locking in sweetness, acidity, and consistency. That matters for a no‑cook sauce where every ingredient shows. Fresh tomatoes can be watery and unpredictable, especially out of season.
We love Bianco DiNapoli whole peeled or crushed tomatoes. They bring clean flavor and the right body no simmering required. Just mix and go.
House Pizza Sauce Recipe
Ingredients
- 1 (28 oz) can crushed tomatoes (or whole peeled), preferably Bianco DiNapoli
- 15 g (1 Tbsp) extra‑virgin olive oil
- 10 g fine sea salt
- 0.25 g dried oregano
- 0.25 g red pepper flakes
- 1 garlic clove, finely chopped
Directions
- Add all ingredients to the tomato can (or a bowl). Stir well.
- If using whole tomatoes, pulse 2–3x in a processor. Avoid over‑blending, you want body.
- Prefer hands‑on? Crush tomatoes by hand, then mix in the rest.
“This pizza sauce is so simple.”
We recommend crushed tomatoes for best texture. Using whole? Crush lightly to keep the sauce thick and lively.
Ready for more? Explore our pizza recipes or learn why a steel beats a stone in Pizza Stone vs. Baking Steel.
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Pizza Sauce FAQ
Can I use fresh tomatoes?
Yes, but we prefer high‑quality canned tomatoes for consistent flavor and thickness — crucial for a no‑cook sauce.
How long does it last?
Up to 7 days refrigerated; up to 30 days frozen.
Is it spicy?
Just a touch. Adjust red pepper flakes to taste.
Whole peeled vs crushed?
Crushed gives perfect body. If using whole, crush lightly by hand or pulse 2–3x.
Founder of Baking Steel and a relentless home pizza tinkerer. Thousands of bakes later, still chasing the perfect pie — and sharing what works.