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Fresh raw Neapolitan pizza sauce in a rustic bowl with extra virgin olive oil and fresh basil leaves

Simple No-Cook Neapolitan Pizza Sauce

Learn how to make an authentic, no-cook Neapolitan pizza sauce using whole San Marzano tomatoes, sea salt, a drizzle of olive oil, and fresh basil. Simple, fresh, and bursting with natural flavor.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 pizzas
Ingredients Method Notes

Ingredients
  

  • 1 can 400g / 14 oz whole peeled San Marzano tomatoes D.O.P. certified preferred
  • 1/2 tsp salt or fine sea salt or to taste
  • 1 tbsp extra virgin olive oil
  • 1-3 leaves fresh basil for aroma

Method
 

  1. Prepare Your Tomatoes: Pour the contents of your can of whole peeled San Marzano tomatoes into a medium-sized mixing bowl.
  2. Crush by Hand: Using your clean hands, gently crush the whole tomatoes to break them down into a chunky, rustic sauce with texture (avoid making a smooth puree).
  3. Season and Enrich: Add a small pinch of fine sea salt and a light drizzle of extra virgin olive oil to the crushed tomatoes, then stir well.
    Don't forget to taste the sauce and adjust if necessary
  4. Add Basil: Gently tear 1-2 fresh basil leaves and mix them into the sauce for aroma.
  5. Ready to Use: Spread a thin, even layer directly onto your freshly stretched pizza dough.

Notes

  • No Cooking Required: Never cook this sauce beforehand. The intense heat of your home pizza stone or steel will cook the sauce to perfection right on the pizza while preserving its fresh flavor.
  • The Role of Olive Oil: A tiny touch of good olive oil adds depth and balances the natural acidity of the tomatoes, which works wonders in a home oven.
  • Keep it Simple: Avoid adding heavy garlic, onions, or dried herbs. True Neapolitan pizza sauce lets the quality of the tomatoes do all the talking.
  • Storage: Store any leftover sauce in an airtight glass container in the refrigerator for up to 3–4 days, or freeze it for later use.