Easy Homemade Pizza Sauce Recipe (5 Minutes) (2024)

FAQs

What can I use if I don't have pizza sauce? ›

Ketchup is best utilized as a substitute in recipes that already have some sweetness. In most cases, start with a ½:1 swap and add more American Garden's ketchup as needed to adjust the flavor. Do you crave pizza but don't have any pizza sauce? Don't worry, you can get great results using American Garden's ketchup.

Cheese always, always, ALWAYS goes below your toppings when making pizza. Think of your pizza as a pyramid. You've got your dough as the foundation. Then your sauce.

Some popular options include ranch, marinara, garlic butter, and barbecue sauce. Ranch is a creamy sauce that goes well with cheesy, meaty pizzas. Marinara sauce is a classic tomato-based sauce that is commonly used as a pizza topping and also works well for dipping.

Yes you can…even as it is, straight out of the can, although it might lack a bit of flavor for just a tomato sauce pizza. You can use it cold or cook it down a bit to make it thicker. Of course you can add some condiments (onion, garlic), salt and pepper and hebs and spices.

In general, Italians do not favor putting ketchup on pizza. The reason is that pizza is a savoury snack, not a sweet-sour one, therefore ketchup does not fit, and would ruin pizza's flavor profile. For the same reason, sweet toppings on pizza, including fruity ones (e.g. pineapple), are generally rejected.

Tomato sauce and BBQ sauce are just versions of pizza sauce. One alternative, used frequently in Italy, is pesto. Although usually an olive oil/basil/garlic/nut combination, it can also made with fresh oregano and Parmesan. Another option is seafood, particularly clams and sardines.

What are the best canned tomatoes for pizza sauce? ›

The Best Tomatoes for Pizza Sauce

For the classic Margherita and Marinara pizzas, the standard in Naples is San Marzano canned tomatoes. They are oblong, bright, red tomatoes that grow in a specific area not too far from Salerno (about one hour south of Naples).

In general, the sauce should go on first, then the cheese, then the toppings. This way, the cheese and toppings enjoy the direct heat of the oven, which lets the toppings cook thoroughly while remaining crispy, while the cheese melts, browns, and bubbles.

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.

Generally, the hotter the oven, the better the pizza will be. The best oven temperature for pizza is between 450 and 500 degrees F (250 to 260 degrees C). Pizza ovens cook at temperatures between 800 and 900 degrees F. You can't get that hot in your home oven, but the higher you can go, the better.

Pizza ia a kind of flatbread with some toppings, eaten warm, straight from the oven. It is a crust, not the toppings, that defines a pizza. Beside one do not put any sauce on pizza, but usually only a thin layer of raw tomato passata.

You can substitute pizza sauce with pasta sauce, pesto, white garlic sauce, Buffalo sauce, Hummus, and more. The right recipe can make any sauce usable as a pizza base. However, make sure you're well aware of the flavor profiles of your toppings with your base sauce.

Oh, yes. A good white pizza ie: pizza with crust, olive oil & mozzarella (and usually garlic) is delicious. I've always liked them best with black olives & onion, as well.