Quick Pizza Sauce (Two Methods)
This is the sauce I now use almost exclusively, the only variation being whether I use a food mill or a blender to make it, for different textures. It takes about two minutes to make.
Use this with my Overnight Sourdough Pizza Dough for the full pizza experience.
Quick Pizza Sauce (Two Methods)
Simple two-ingredient pizza sauce ready in 2 minutes. Canned tomatoes and salt, blended or food milled. No cooking required. Perfect for homemade Neapolitan-style pizza.
Ingredients
Method
Blender Method
- Pour the entire contents of the tomato can into the blender. Add the salt.
- Pulse on the lowest speed setting very, very briefly, just until the tomatoes are blended.
- Pour the sauce into a sealable container. I use a quart-sized deli container with a lid. Label the container with the date and refrigerate what you don’t use. It should keep for 1 week in the refrigerator.
Food Mill Method
- Assemble your food mill with a large-hole die over a mixing bowl.
- Pour half the contents of the tomato can into the food mill and crank it until all the tomatoes are ground up. Empty the mash that didn’t make it through the holes into the mixing bowl. Repeat with the remaining tomatoes in the can. There should be nothing that you want to throw away.
- Add the salt to the tomatoes in the mixing bowl and mix with a large spoon.
- Pour the sauce into a sealable container. I use a quart-sized deli container with a lid. Label the container with the date and refrigerate what you don’t use. It should keep for 1 week in the refrigerator.
Notes
Tomato Quality: Use good canned whole peeled tomatoes. San Marzano or any quality Italian canned tomatoes work great. Whole peeled tomatoes are better than crushed or diced for this application.
Texture Difference: The blender gives you a smoother, more uniform sauce. The food mill gives you a slightly chunkier, more rustic texture. Both are excellent—it’s just personal preference.
Why So Simple? Good tomatoes don’t need much. Salt is all you need to bring out their flavor. No garlic, no herbs, no cooking. This is what you’d get in Naples.
Storage: Label your container with the date. This sauce keeps for 1 week refrigerated. You can also freeze it for up to 3 months.
Scaling: This recipe makes enough for about seven 12-inch pizzas. Use about 100-110 grams (about 1/3 cup) of sauce per pizza.
