House tomato pizza sauce
Units
Temperature
Servings
Ingredients
Sauce
- 100 g canned crushed tomatoes, thick rather than watery rounded
- 1 small garlic clove, finely grated rounded
- 0.5 g dried oregano rounded
- 0.25 g dried thyme rounded
- 1.5 g fine salt rounded
- 0.25 g black pepper rounded
- 5 ml extra-virgin olive oil (optional) rounded
Method
Method
- Stir the tomatoes, garlic, oregano, thyme, salt, pepper, and optional olive oil together. Let the sauce stand for 10 minutes so the dried herbs hydrate.
- For a hot, fast pizza oven, use the sauce uncooked. For a home oven or watery tomatoes, simmer it uncovered over low heat for 3 to 5 minutes, stirring often, only until a spoon drawn through the pot leaves a trail for a moment.
- Cool a simmered batch before topping. Spread the full 110 g in a thin layer over one 30 cm pizza, leaving the rim bare.
Notes
- The sauce should coat the dough without pooling. If the tomatoes are loose, drain them briefly or use the short simmer rather than adding more solids.
- Refrigerate promptly in a sealed container and use within 4 days, or freeze for up to 3 months. Do not leave the sauce at room temperature for more than 2 hours.
- Double every ingredient for two 30 cm pizzas. Taste canned tomatoes before adding sugar; this house sauce is deliberately savoury and does not need it.
Sources consulted
- Christoph Mayer’s house tomato sauce notes are the primary source for the seasoning and two-route method.
- Ooni, No-nonsense Pizza Sauce was consulted for the uncooked tomato-sauce technique.