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My review
How to Make Homemade Pizza Sauce
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Chef John
"This is my new and improved version. And by 'new and improved,' I mean 'old and secret.' Here is my top-secret formula. The next time you're making homemade pizza, you might as well make some sauce too."
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Ingredients
55 m servings 54Original recipe yields 8 servings (3 cups)
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- US
- Metric
Directions
{{model.addEditText}} Print- Heat olive oil over medium-low heat in a saucepan; stir anchovy fillets into olive oil and cook, stirring often, until the fillets begin to sizzle, about 1 minute. Mix garlic into oil and cook just until fragrant, 1 minute more. Add fresh oregano and reduce heat to low; cook until oregano is wilted, 2 or 3 more minutes.
- Mix red pepper flakes, dried oregano, and tomatoes into olive oil mixture. Bring sauce to a simmer and season with salt, sugar, and black pepper. Turn heat to low; simmer sauce until thickened and oil rises to the top, 35 to 40 minutes, stirring occasionally.
- Stir baking soda into pizza sauce, mixing until thoroughly combined.
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Footnotes
- Cook's Notes:
- I think San Marzano tomatoes from Italy are the world's best sauce tomatoes, without a doubt.
- The baking soda is supposed to mellow out the sauce a little bit, make it less acidic, and possibly prevent heartburn.
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Reviews
Read all reviews 86114 Ratings
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Most helpful positive review
6/19/2014
I used to go to a pizza joint in Dallas the made the best pizza ever. Their sauce made the pizza. When they closed because of the death of the owner, I asked one of the son's what made their s...
Most helpful critical review
12/6/2014
I love spicy food, but was definitely surprised at how spicy this pizza sauce was. Maybe it well mellow out once it's on the actual pizza. One important note for you "scientist" cooks out there:...
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6/19/2014
I used to go to a pizza joint in Dallas the made the best pizza ever. Their sauce made the pizza. When they closed because of the death of the owner, I asked one of the son's what made their s...
1/17/2014
Another excellent recipe by Chef John. I use this sauce on my red sauce pizzas. I cooked my way through college (mostly flipping pizza dough) by cooking and this is the best red sauce I have tas...
12/28/2014
Tried this recipe for the first time last night. Worked great! Followed the recipe to the letter. Why try and improve on the new improved recipe? Made enough for two 14 1/2 pizzas. I plan ...
11/20/2013
I made this recipe a second time exactly as written with San Marzano tomatoes this time. It was perfect using San Marzano tomatoes and didn't need the addition of wine as I had added the first t...
3/7/2014
Absolutely delicious! Well balanced. I made exactly as written with the TINY exception of using anchovy paste in a tube. I got lucky and found 2 cans of San Marzano (Cento) tomatoes in the de...
12/12/2016
Do not be afraid of the anchovies! I've made my own pizza sauce for decades. Tried a few recipes from this site, but always went back to my old standby. I don't like anchovies: not the look o...
4/6/2014
Once again Chef John another excellent recipe!! Very easy to make and the taste is the best. I agree you need to use the 2 oregano's that's where most of your flavor comes from. I will try to fi...
8/27/2014
This was awesome sauce. I thought I would have to add more sugar but for some reason I think the baking soda really did take out that acidic taste. Amazing. I could NOT find fresh oregano...s...