Why You’ll Love The Best Pizza Sauce Recipe

Fresh and bright flavor — made with simple ingredients like tomatoes, garlic, and herbs to highlight the natural taste
Quick and no‑cooking method (unless you prefer to simmer)
Customizable — you can adjust herbs, spices, or sweetness to your liking
Better than store‑bought — more control over salt, sugar, and quality of ingredients

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Tomatoes (crushed, canned or fresh, depending on preference)
Olive oil
Garlic (minced)
Dried or fresh basil
Dried or fresh oregano
Salt
Sugar (optional, to balance acidity)
Red pepper flakes or black pepper (optional, for a touch of heat)
A splash of water (if needed to thin)

Directions

Prepare the tomatoes. If using canned crushed tomatoes, pour them into a bowl; if using fresh tomatoes, blanch, peel, seed, and crush or blend them to your desired texture.
Combine with aromatics. Stir in olive oil, minced garlic, basil, oregano, salt, and sugar (if using).
Adjust consistency and flavor. Add a bit of water if the sauce is too thick. Taste and adjust salt, sugar, or herbs as needed.
Optional simmer. If you prefer a cooked sauce, you can simmer it gently over low heat for 10–15 minutes to meld flavors and thicken slightly.
Cool and use. Let the sauce cool before spreading on pizza dough. Use immediately or store (see below).

Servings and timing

Yield: Enough sauce for 2–3 medium pizzas (depending on how heavily you sauce)
Prep time: 10 minutes
Cook time (if simmered): 10–15 minutes
Total time: 10–25 minutes

Variations

Spicy version: Add red pepper flakes, a pinch of cayenne, or a dash of hot sauce
Herb variations: Use fresh herbs (basil, oregano, parsley) or substitute Italian seasoning
Roasted tomato version: Roast fresh tomatoes first to deepen the flavor before blending
Garlic‑heavy version: Increase the amount of garlic or use roasted garlic
No sugar version: Omit sugar and rely on sweeter tomatoes, or add a grated carrot for natural sweetness

Storage/Reheating

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in portions (ice cube trays or small containers) for up to 3 months.
Reheating: Gently warm in a saucepan over low heat, stirring occasionally. If too thick, add a splash of water or olive oil to loosen before using.

FAQs

What kind of tomatoes is best for pizza sauce?

Use high‑quality canned crushed tomatoes or fresh, ripe tomatoes when in season. The flavor of the tomato is central, so choose a variety with good balance of sweetness and acidity.

Should I cook the sauce before putting on pizza dough?

No, you don’t have to. A raw (no‑cook) sauce is common and offers a fresh flavor. But you can simmer it for 10–15 minutes if you prefer a more mellow, cooked taste.

Can I use fresh herbs instead of dried?

Yes. Substitute fresh herbs at three times the amount of dried (for example, 1 teaspoon dried = 1 tablespoon fresh), and add at the end of mixing or simmering so their flavors stay bright.

How thick should the sauce be?

It should be thick enough to stay on the dough without making it soggy, but also spreadable. Adjust by adding a little water (if too thick) or simmering (if too thin).

Do I need sugar in the sauce?

Sugar is optional. It helps to balance acidity in the tomatoes, but if your tomatoes are naturally sweet, you may omit it or use a small amount only if needed.

Can I make this sauce ahead of time?

Yes. You can prepare it and store it in the refrigerator for several days or freeze it in portions for long‑term storage (see “Storage/Reheating”).

Does this sauce need oil?

Yes, olive oil adds body, richness, and helps carry the flavors of garlic and herbs into the sauce and onto the crust.

How much sauce per pizza?

Typically, about ½ cup (or less, depending on your style) works for a standard 12‑inch pizza. Use enough to coat the dough lightly but not overload it.

Can I use this sauce on other dishes?

Absolutely. It’s great for pasta, as a dip, or even over roasted vegetables or grilled meats.

How can I make the flavor more intense?

Use concentrated tomato paste (sparingly), roast the tomatoes first, or reduce the sauce slightly by simmering to concentrate the flavors.

Conclusion

This pizza sauce recipe offers the perfect balance of flavor, simplicity, and versatility. Whether you prefer a fresh no‑cook version or a gently simmered one, it adapts to your taste. With straightforward ingredients and easy techniques, this sauce will become your go‑to base for homemade pizzas and beyond.

The Best Pizza Sauce