When it comes to authentic Neapolitan pizza, the dough often gets all the glory. For detailed guides on crafting the perfect base, check out our recipes for Neapolitan pizza dough with poolish or classic Neapolitan pizza dough (no poolish).
However ask any pizzaiolo, and they’ll tell you that a truly great pizza is built on the foundation of an exceptional sauce. The beauty of a classic Neapolitan pizza sauce? It’s incredibly simple, requires no cooking, and lets the pure, vibrant flavor of high-quality tomatoes shine through.
Forget complex recipes with endless herbs and spices. For a true Neapolitan experience, less is definitely more. Therefore, this guide will show you how to prepare the perfect no-cook sauce that will elevate your homemade pizzas to a whole new level.
Ingredients for Your Simple Neapolitan Pizza Sauce
Yields enough sauce for ~4 pizzas
- High-Quality Tomatoes: 1 can (400g / 14 oz) whole peeled San Marzano tomatoes (D.O.P. certified, if possible). Alternatively, you can use high-quality crushed San Marzano tomatoes, or any other high-quality brand of whole peeled or crushed tomatoes you know and trust. See our notes below on why San Marzano are ideal!
- Salt: A small pinch (about 1/4 – 1/2 teaspoon) of fine sea salt, to taste.
- Optional (for aroma): 1-2 fresh basil leaves.
Why San Marzano Tomatoes?
San Marzano tomatoes, grown in the Agro Sarnese-Nocerino region of Italy, are widely considered the gold standard for Neapolitan pizza sauce. They are known for their:
- Sweetness: A naturally balanced sweetness with low acidity.
- Fleshiness: They have thick flesh and fewer seeds, resulting in a richer sauce.
- Flavor Profile: A distinct, intense tomato flavor that stands up beautifully to high heat.
While D.O.P. (Denominazione d’Origine Protetta) certified whole peeled San Marzano tomatoes are the ideal, as they offer the most authentic flavor and texture when crushed by hand, if you can’t find them, look for other high-quality whole peeled plum tomatoes from Italy. You can also use high-quality canned crushed San Marzano tomatoes for convenience, though the flavor and texture might be slightly different than hand-crushed whole tomatoes. Always avoid generic canned tomatoes or those with added ingredients like sugar, citric acid, or dried herbs.
How to Make Your No-Cook Pizza Sauce
- Prepare Your Tomatoes: Pour the contents of your can of whole peeled San Marzano tomatoes into a medium-sized bowl.
- Crush by Hand (or Ready-Crushed): Using your clean hands (or a potato masher/fork), gently crush the whole tomatoes. The goal is to break them down into a chunky, rustic sauce – you want some texture, not a completely smooth puree.
- Tip for Simplicity: If you prefer to skip the hand-crushing step, you can use high-quality pre-crushed San Marzano tomatoes. While hand-crushing whole tomatoes typically yields the freshest flavor and ideal texture, a good quality crushed tomato can still make an excellent sauce. Just ensure they are pure crushed tomatoes with no added herbs, spices, or sugars.
- Season Simply: Add a small pinch of fine sea salt to the crushed tomatoes. Stir well.
- Taste Test: This is crucial! Taste the sauce and adjust the salt if necessary. The natural sweetness and acidity of the tomatoes should be the star.
- Add Basil (Optional): If using, gently tear 1-2 fresh basil leaves and add them to the sauce. They will infuse a beautiful aroma. You can remove them before spreading the sauce on the pizza if you don’t want them to burn during baking.
- Ready to Use: That’s it! Your simple, fresh, and authentic Neapolitan pizza sauce is ready to be spread on your perfectly stretched pizza dough.
✅ Tips for the Perfect Sauce
- Quality is Key: The quality of your tomatoes directly impacts the flavor of your sauce. Invest in the best you can find.
- No Cooking! Resist the urge to cook the sauce. The high heat of the pizza oven will cook the sauce perfectly on the pizza itself, preserving its fresh flavor.
- Keep it Simple: Avoid adding garlic, onion, oregano, or other strong flavors to this classic Neapolitan sauce. The goal is to let the tomato shine.
- Don’t Over-Sauce: A thin, even layer of sauce is all you need. Too much sauce can make your pizza soggy.
- Storage: If you have leftover sauce, store it in an airtight container in the refrigerator for up to 3-4 days, or freeze it for longer storage.
Recommended Ingredients & Tools
To help you find the best ingredients for your sauce:
- San Marzano Tomatoes –
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Final Thoughts
Mastering the simple Neapolitan pizza sauce is a game-changer for your homemade pizza. It’s a testament to how incredible flavors can be achieved with minimal, high-quality ingredients. Once you taste the difference, you’ll understand why this no-cook approach is so revered in the world of authentic pizza.
Enjoy your delicious, freshly sauced pizzas!
