Pizza sauce

Snow white pizza sauce 4.6

To contrast the traditional tomato-based option, I offer a recipe for making snow-white pizza sauce with basil. Very appetizing, simple and quite fast. . further

Pizza (sauce) 5.0

Italians say that pizza consists of 3 main ingredients: dough, cheese and sauce. It is these components that determine its taste. Now I’ll tell you about the recipe for making pizza sauce. . further

Tomato sauce for pizza 4.0

To make delicious pizza, you first need to create a tomato sauce for pizza. My friend worked at a pizzeria and gave me valuable recipe guidance. I'm sharing with you! . further

Mayonnaise pizza sauce 5.0

A spicy sauce for your homemade pizza is just what you need to make it even more delicious! With this mayonnaise pizza sauce recipe you can make it in minutes. . further

Garlic sauce for pizza 4.5

This sauce will serve as a good addition to pizza and enrich its taste. Easy to make, special and fragrant, the sauce is a must-have in your refrigerator. . further

Pizza sauce 4.4

I’m telling you how to make pizza sauce – the kind that is prepared in good Italian restaurants and pizzerias. This regular pizza sauce will make your pizza 10x tastier! . further

Creamy pizza sauce 3.5

A good and delicious sauce for your pizza. Perfectly mixed with seafood, mushrooms and chicken. By following the steps of the recipe, we get a tender, moderately spicy and satisfying creamy sauce! . further

Tomato sauce for pizza 5.0

Often recipes include ready-made tomato sauce for pizza. I prefer my own signature sauce, tasty and fragrant. If you cook pizza at home, it’s truly homemade! . further

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The usual pizza sauce in the dish's homeland, Italy, is made from grated raw tomatoes with the addition of spices and salt. If there are no new vegetables, you can use canned tomatoes in your juice. It will be the most rich, rich and typical. This flatbread seasoning can include a variety of additives, from minced garlic and chili peppers to capers and anchovies. The second most popular is snow-white bechamel; it is prepared exactly like its “brother”, recognizable from lasagne. Gives baked goods juiciness, sophistication, and creamy taste. It is perfect in combination with mushrooms, minced meat, various types of cheeses and combined vegetable entrails. Sour cream or mayonnaise dressing goes perfectly with sausage, fish and meat fillings. Unusual types of ketchups for Italian pastries: with red wine and garlic, with eggs, cheese, seafood, chicken, with vinegar, roots, fruit and others. It is the pizza sauce that gives the dish its most striking taste, not the insides; it adds sweetness or sourness, spiciness or tenderness, freshness or stringiness - in a word, it frames the taste of the entire culinary work of art.

Pizza sauce like in a pizzeria - 7 traditional Italian recipes

Good day. The last few articles were devoted to making pizza. We looked at how to create dough from yeast and yeast-free dough. And now let's move on to the next step: making the sauce, which is applied to the dough base.

Yes, in previous articles about making pizza, sauce was also mentioned, but there it is most often just tomato paste or mayonnaise.

Now I offer you several traditional sauces that can give an ordinary recipe a new, noteworthy taste properties. After all, the sauce is no less important part of the pizza than the dough or the inside.

Contents:

Many different ingredients are used for the sauce, so the type of sauce also depends on the type of interior. So, for example, creamy or sour cream sauce is better for chicken, and tomato sauce is better for sausage.

But we will talk about these combinations in a subsequent article devoted to fillings.

Traditional pizza sauce made from new tomatoes

Let's start with traditional tomato sauces. Their beauty is that they are universal. This sauce can be used not only for pizza, but also for making spaghetti or as a base for Bolognese sauce.

That’s why they usually prepare quite a lot of it right away and store it in the refrigerator.

Ingredients:

1 kg tomatoes
1 tsp salt
1 tsp Sahara
3-4 cloves of garlic
1-2 tbsp. l. olive oil
1 tsp paprika and a little dark pepper
Dried basil and fresh basil leaves

Manufacturing:

1. Tomatoes must be peeled and blended with a blender.

So that the skin simply separates, lower the tomato into boiling water for 5 seconds.

2. Finely chop the garlic or squeeze it out with a garlic press and fry for 3-5 minutes over medium heat with olive oil. We wait until it is covered with a golden crust and pour the tomatoes crushed in a blender into it.

3. When the sauce thickens, add finely chopped fresh basil leaves.

4. There is no need to time the cooking time; by the time you add spices and stir, the sauce will already be ready. But you can wait to achieve the thickest mixture. Cool the finished sauce and store it in a jar in the refrigerator.

The finished sauce can be stored in the refrigerator for 10 days.

Delicious recipe for tomatoes in their juice

This recipe is very similar to the previous one. Only instead of new tomatoes are tomatoes consumed in their juice. And the sauce is not fried, but boiled.

Ingredients:

Tomatoes in their juice - 400 g
Garlic - 2 cloves
Dried basil - 50 g
Sugar - 1/2 tbsp
Olive oil – 30 ml
Salt, pepper - 1/2 tbsp each

Manufacturing:

1. Peel the tomatoes and puree them in a blender. Pour the resulting mixture into a saucepan, set the heat to high and bring it to a boil. After the sauce boils, reduce the heat to medium and add salt, sugar and spices.

Cook for 15 minutes, stirring occasionally.

2. After 15 minutes, add chopped garlic and olive oil. Stir and cook for another 5 minutes. Then remove from the heat, wait for the sauce to cool, pour it into a jar and put it in the refrigerator.

Spicy sauce made from tomato paste (ketchup) with pepper

And another regular recipe with a tomato base. The advantage of this recipe is that there is no heat treatment, which greatly speeds up the process.

Ingredients:

Tomato paste (or ketchup) - 70 g
Water – 50 ml
Oregano - 2 tbsp
Olive oil – 20 ml
Hot pepper - to taste
Salt - to taste

Manufacturing:

1. Mix tomato paste with warm water. Add oregano, hot pepper, salt and olive oil to it.

2. Thoroughly mix all the ingredients and you’re done.

Video on how to make creamy sauce like in a pizzeria

We're done with tomatoes, let's move on to snow-white sauces. To begin with, I suggest watching a video on how to prepare cream sauce. Its gentle and mild taste perfectly complements the taste of meat, because, as I said earlier, it is perfect as a sauce for pizza with chicken.

A universal recipe for making mayonnaise sauce

There is probably mayonnaise in any refrigerator. And even though nutritionists don’t favor it, it still remains the most beloved sauce for the majority of the inhabitants of our country.

So, in order to please everyone, we will prepare mayonnaise without the help of others. It's completely easy

Ingredients:

Mustard - 1 tbsp
Drink – 100 ml
Sugar - 1 tbsp
Apple vinegar 6% - 1 tbsp
Vegetable oil – 250 ml
Testicles - 4 pcs.
Salt - to taste
Green onion - 1 feather
Parsley - 1 bunch
Dill - 1 bunch

Manufacturing:

1. Break the eggs and separate the whites from the yolks. Add sugar, mustard, salt to the yolks and beat everything together with a mixer until a homogeneous mass is formed.

2. Continuing to whisk, add vinegar to the bowl first, and then, portionwise, vegetable oil.

3. Beat until the mixture turns white and becomes thick.

If you just need mayonnaise, then you can finish here. Homemade mayonnaise is ready

4. Chop the freshest greens finely and add to mayonnaise. Pour in the drink (or better yet, ayran) and mix everything well. Ready.

How to properly combine mayonnaise and snow-white wine

If using mayonnaise as a pizza sauce seems sacrilege to you, then you can spice up the recipe by adding wine to it. And tell everyone that this pizza sauce is made not from mayonnaise, but from snow-white wine. Agree, it’s even more aristocratic.

Just kidding, of course. This sauce is called “Roman” and it goes perfectly with seafood pizza.

Ingredients for 100 g of sauce:

70 g mayonnaise
Lemon juice - 2 tsp
Dry snow-white wine - 2 tbsp
Dried garlic - on the tip of a knife
Mint, basil - a pinch
Mustard - 1/2 tsp
Salt - a pinch

Manufacturing:

1. The production is very common. Combine all the listed ingredients in one bowl and mix them until a homogeneous consistency is formed. Ready.

Despite the simplicity of production, the sauce turns out to be so exciting and special that it forces everyone who tried it to follow you for a long time and beg for the recipe

Traditional sour cream and garlic sauce for pizza

And we’ll finish the selection with another traditional snow-white sauce. Sour cream and garlic sauce has an unsurpassed affinity for meat and therefore mixes perfectly with the entrails of minced meat, beef, tongue and other meat products.

Ingredients:

200 g sour cream (fat content 30%)
2-3 cloves of garlic
Salt - to taste
Dill greens

Manufacturing:

1. In this recipe, too, it all comes down to chopping and mixing all the ingredients together. With all this, it is better to pass the garlic through a press, and not chop it with a knife, so that there is a mixture of mush.

Salt the sauce depending on the inside of the pizza. If, for example, there are pickles on the pizza, then the sauce can be left out completely without salt

Well, now we have taken another step towards learning how to cook pizza not as food for a quick snack, but as an independent original dish, as they do in the homeland of pizza - in Italy.

Pizza sauce like in a pizzeria

Greetings, dear friends! Due to your countless requests on the website and social networks, I am publishing for you my own recipe for pizza sauce like in a pizzeria. Before I came up with an impeccable pizza sauce like in a pizzeria, I tried a huge number of different recipes not only from the Internet, but also from famous chefs like Jamie Oliver, Gordon Ramsay and Yulia Vysotskaya. But...every time it turned out to be “the wrong coat.” There were recipes with onions, and with blanching tomatoes of a suitable variety, and with long boiling to achieve a suitable mixture.

The biggest problem was the appropriate mixture of sauce: due to the very watery sauce, even the thin dough with entrails took a long time to bake in the oven, and you could forget about the delicious pizza. As a result, it turned out that the bottom of the pizza was raw, but the rim of the pizza was ready, and if you keep the pizza in the oven longer, the pizza would burn on top.

As you yourself realize, making pizza at home {in itself} is a troublesome and quite labor-intensive task: you need to prepare the filling, knead the dough, and spend one hour making pizza sauce - an unaffordable luxury for a modern housewife. Therefore, my pizza sauce, like in a pizzeria at home, is prepared very simply and quickly, without complicated turns and dancing with tambourines at the stove, and the result will definitely amuse you!

I will tell you how to prepare pizza sauce from tomatoes, but in winter I most often use tomato juice without salt, sugar and other additives, or grated frozen tomatoes. So, let’s prepare the perfect pizza sauce like in a pizzeria - the recipe with photos is at your service on the Home Restaurant website!

Ingredients:

600 gr. tomatoes (or 500 ml tomato juice)
2 tbsp. olive oil
2 tsp starch
1 tsp Sahara
1 pinch of salt
0.5 tsp Mediterranean herbs

How to make pizza sauce like in a pizzeria:

For this recipe, we need large tomatoes of any variety. We grate the tomatoes on a small grater and try very hard to preserve the skin.

The whole process should look approximately like my photo. Thanks to this method, almost all the skin remains on top of the grater, and we will not need to specially blanch and peel the tomatoes for the sauce.

In total you should get approximately 500 ml. tomato puree, depending on the type of tomatoes we use to make the sauce. Pour the tomato puree into a saucepan, add spices, salt, sugar and olive oil, as required by the recipe for pizza sauce as in a pizzeria. Place the saucepan on the stove, bring the contents to a boil, and boil for 2-3 minutes.

Next, pour approximately 150 ml into a cup. hot sauce and add starch.

Carefully mix the starch with the sauce in a cup until smooth, so that there are no lumps.

Then pour the mixture with starch into the saucepan with the rest of the sauce and mix.

Place the saucepan with the sauce on the stove and bring to a boil. As soon as the first bubbles appear, immediately remove the sauce from the stove.

Our pizzeria-style pizza sauce will be ready when it has cooled completely and thickened slightly. To store the sauce in the refrigerator, it is best to pour the sauce into a glass container with a tight-fitting lid. You can store regular pizza sauce in the refrigerator for 3-5 days.

Spread the cooled sauce onto the rolled out pizza dough (you can see the dough recipe HERE). As you can see in the photo, the sauce does not flow, retains its shape, and is simply distributed over the entire surface of the dough. The sauce is not very dense and not watery, thanks to the addition of starch. By the way, don’t let this ingredient scare you – you won’t notice the starch in the finished sauce and pizza, and the pizza comes out very juicy and tasty thanks to the sauce.

And finally, I would like to show you a photo of the finished pizza with this sauce: the bottom of the pizza is completely baked, even without looking at the fact that I used raw minced meat filling, which itself is quite wet.

At this point, making the pizza sauce can be considered complete. I really hope that you will definitely like my pizzeria-style pizza sauce. As always, I look forward to your feedback and comments on the recipe. Constantly yours Olga.

Pizza sauce like in a pizzeria

Ingredients

Chopped canned tomatoes – 1200 g

Olive oil – 120 ml

Dry garlic – 1 tsp.

Parmesan cheese – 2 tbsp.

107 kcal
25 min.
25 min.

Photo of the finished dish

Step-by-step recipe with photos

Pizza sauce like in a pizzeria may be needed in two versions.

Firstly, when you need to create a lot of pizzas, timing is really important. You realize, if you are making one or two pizzas, then, in fact, it doesn’t matter how long you roll the dough and lay out the ingredients - 5 minutes, or 6, or 8. It doesn’t really matter how long the pizza bakes. But when you make 10 pizzas (or hundreds of pizzas a day, like pizzerias), then every minute is expensive. For pizzerias, any unmade and unsold pizza reduces profitability. At home, your guests have to wait longer.

Secondly, South American pizzas (i.e. pizzas with thick and fluffy yeast dough) are completely awkward to make with uncooked sauce - it does not allow the dough to rise well.

In terms of taste, in my opinion, ready-made sauces are inferior to those assembled from individual ingredients, at least on thin pizzas. My favorite pizzerias use pre-assembled, and so do I myself.

On the other hand, when I make a lot of pizzas, I understand myself: while steaming, I can make a mistake specifically in the sauce part - forget to add salt or sprinkle with seasoning. Therefore, when we planned a party for 6 pizzas, I decided to create a pizza sauce, like in a pizzeria.

There are three traditional pizza sauces that pizzerias typically use. Well, I mean, tomatoes. These are pizza sauces Margherita, Marinada and Napoli (Napolitana). Strictly speaking, it is almost impossible to create the latter pizza at home - it should only be baked in a wood-burning oven. But Neapolitan pizza has a pretty good sauce, so I’ll show it in company with the other two, the most common ones.

In total I will have about 6 medium pizzas of sauce.

Combine chopped tomatoes in their juice at the rate of 1 tablespoon of olive oil per 100 g of tomatoes, and cook this mixture, stirring it from time to time, over medium heat with the lid open for 15-20 minutes.

If you are going to create a Neapolitan sauce, then you need to grate Parmesan and crush a couple of capers into a paste.

If several pizza sauces will be used, as in a pizzeria, then the boiled tomato mixture should be poured into several containers.

The most common ready-made tomato sauce is Margherita pizza sauce. All that needs to be added to the boiled tomato mass with olive oil is salt and basil. Salt - to taste, dry basil per 300-350 ml of boiled tomatoes - 1 tsp. When it’s time to create a Margherita pizza, after rolling out the dough, you can simply spread the sauce on the dough and sprinkle it with mozzarella. That's it, there are simply no more ingredients in this pizza!

The minimum seasonings for Marinara pizza are salt, oregano and garlic. But I will also have capers. They are allowed together with olives and black olives. What is the convenience of capers? I will be able to see them in a bowl with sauce, and I will know: yeah, where are the capers - that’s where I have Marinara.

Well, the third sauce is Napolitana. It must certainly contain, in addition to tomatoes, salt and olive oil, basil and oregano, i.e. both. Yes, in Italian cuisine it really does matter what you season your pizza sauce with, and it’s this pathetic difference that influences its name! But apart from the base, Neapolitan pizza can also contain Parmesan and anchovies. They significantly enhance the taste properties of this sauce, and grated Parmesan also allows me to distinguish a bowl with Napoli sauce from the other two.

This is how they will stand on my table: with capers - Marinara, without any large inclusions - Margherita, and with grated cheese - Napolitana. That's it, they are optically easily distinguishable, no need to sign. To make each of these pizzas, the sauce also requires crust and mozzarella.

Have a great party with these pizzeria-style pizza sauces! Their implementation allows you to save approximately 2 minutes on each pizza: 1 during assembly and 1 during baking.