Italian Bread & Pizza Italian Sauce

This is the Real Neapolitan Pizza Sauce

Here is the Neapolitan  recipe for preparing tomato sauce to be used on pizza, in both margherita and marinara versions!



– 500 gr. (17.64 oz) of San Marzano tomatoes or Roma tomatoes
– baking soda
– salt
– basil
– oregano
– garlic cloves
– pepper



To prepare the tomato sauce for pizza, wash the tomatoes well under running water and clean them of the stem with the help of a knife.

Put them in a pot with boiling water for few minutes in order to blanch them and then carefully remove first the skin and then the seeds, after having divided them in half.

According to the “purists”, the best tomatoes are the San Marzano ones, but in the absence of these, common tomatoes for sauce can be used (it is also possible to use peeled tomatoes, and in this case the above mentioned step must be skipped).

At this point, pass the tomatoes without the skin and seeds through a sieve, until you obtain a smooth and homogeneous pulp. Take the remaining pulp from the lower part of the strainer and place it together with the rest of the sauce.

Now you need to adjust the acidity of the sauce: adding a tablespoon of sugar is wrong, as it does not serve to balance the sauce: it is a false myth!

Instead add a pinch of baking soda and stir, tasting to understand if the acidity has been corrected: in case the sauce is still too acid, just add another pinch of baking soda.

Once you have adjusted the acidity of your tomato sauce for pizza, add a pinch of salt and your sauce will be ready!

The doses recommended by Neapolitan pizza makers are about 80-90 grams  (1 cup) of sauce for a pizza of about 8.27-8.66 inches , so with this sauce you can prepare about 5 pizzas.


For pizza Margherita, according to the Neapolitan recipe, tomatoes should be used simply, without adding spices, except for some basil leaves at the end of cooking.

For pizza Marinara, on the other hand, to the tomato sauce must be added an abundant drizzle of extra virgin olive oil, a sprinkling of chopped oregano, a clove of unpeeled garlic and a light grinding of black pepper.

Ingredients should be left to marinate for about 30 minutes and, just before using, garlic should be removed.

Pizza sauce should never be cooked: in case it is cooked, it can be used as a sauce for seasoning pasta.


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