Dinner

Pizza Sauce

A simple, punchy tomato sauce that tastes like the pizzeria version—balanced acid and sweetness with garlic and oregano. This is the no-cook method that builds flavor, not the slow-simmered kind.

145calper serving 2gprotein 12gcarbs 11gfat 5min prep 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Pizza Sauce — common questions

Can I make pizza sauce ahead?

Yes—mix it up to 24 hours ahead and store in an airtight container in the fridge. The flavor actually improves overnight. Use straight from the fridge or bring to room temperature before spreading.

Can I use fresh tomatoes instead of canned?

Not for pizza sauce. Fresh tomatoes are too wet and won't yield the concentrated flavor. If you want to use them, simmer them down with salt for 30 minutes first to reduce moisture, then proceed.

My sauce tastes too acidic. How do I fix it?

Stir in ½ tsp sugar or a pinch of baking soda (it will fizz slightly). If sauce is already spread on dough, it's too late—remember to add sugar at the mixing stage next time.

Can I cook the sauce on the stove instead?

You can, but you don't need to. Heating mellows the garlic and oregano—simmer for 10 minutes over low heat if you prefer a cooked-down flavor. The raw-mixed version is brighter and more pizzeria-style.

How much sauce do I need for one pizza?

A 12-inch pizza uses 3–4 tablespoons of sauce spread thin. This recipe makes enough for two 12-inch pizzas or one 16-inch pizza.

Does pizza sauce freeze?

Yes—freeze in an airtight container or ice cube tray for up to 3 months. Thaw in the fridge or use straight from the freezer and let it come to room temperature before spreading on dough.