Authentic 5-Minute Neapolitan Pizza Sauce

This fresh, vibrant Neapolitan Pizza Sauce is made with whole San Marzano tomatoes, sea salt, and fresh basil, and ready in just 5 minutes. Crushing the tomatoes by hand releases their sweet juices while keeping a rustic texture perfectly suited for high heat. I always keep a batch ready for homemade pizza nights.

Why This Classic Works

When I first started making pizza, I made the mistake of cooking my sauce for hours. I quickly learned that traditional Italian pizzerias leave their sauce completely raw.

Cooking the tomatoes before baking the pizza leads to a heavy, sweet paste instead of a bright, acidic bite. Hand-crushing the tomatoes gives you the exact consistency needed for a blistered crust.

Neapolitan Pizza Sauce Ingredients

• 1 can (28 oz or 800g) whole peeled San Marzano tomatoes
• 1 teaspoon fine sea salt
• 1 tablespoon extra virgin olive oil
• 3 fresh basil leaves

How To Make Neapolitan Pizza Sauce

1. Drain the tomatoes: Open the can of whole peeled tomatoes and pour off the watery juice at the top to prevent a soggy pizza.
2. Crush the tomatoes: Place the drained tomatoes into a large bowl and use your hands to squeeze and crush them into small chunks.
3. Add the seasoning: Stir in the sea salt, extra virgin olive oil, and torn fresh basil leaves until everything is well combined.
4. Rest the sauce: Let the mixture sit at room temperature for at least 30 minutes to allow the flavors to blend before spreading.

Recipe Tips

• Use the right tomatoes: San Marzano tomatoes have lower acidity and fewer seeds, which is crucial for a balanced, uncooked sauce.
• Avoid food processors: Blending the tomatoes too fast introduces air and breaks the seeds, making the sauce turn a bitter orange color.
• Skip the sugar: If you buy quality canned tomatoes, their natural sweetness means you will not need to mask any bitter flavors with sugar.

What To Serve With Neapolitan Pizza Sauce

This bright sauce pairs naturally with classic homemade pizza dough and fresh mozzarella. You can also use the leftover sauce as a dipping base for garlic bread or warm focaccia.

How To Store

Keep any leftover sauce in an airtight container in the fridge for up to four days. For longer storage, freeze it in an ice cube tray or heavy-duty bag for up to three months.

FAQs

Do I need to cook this sauce?

No, traditional Neapolitan sauce is always raw. The high heat of the pizza oven cooks it perfectly without losing its fresh flavor.

Can I use diced tomatoes instead?

Whole peeled tomatoes are highly recommended. Diced tomatoes are often treated with calcium chloride, which stops them from breaking down properly.

Should I add garlic or oregano?

Traditional Neapolitan style usually relies strictly on basil and salt. However, you can add a pinch of dried oregano if you prefer a marinara style.

Nutrition

• Calories: 25
• Total Fat: 1g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 210mg
• Total Carbohydrate: 4g
• Protein: 1g

Neapolitan Pizza Sauce

Recipe by Paula

Servings

4

servings

Prep time

5

minutes

Total time

5

minutes

Neapolitan Pizza Sauce offers a fresh, vibrant base made with San Marzano tomatoes and sea salt, ready in just 5 minutes. It is an incredibly easy, no-cook solution for your next weekend pizza night.

Ingredients

• 1 can (28 oz or 800g) whole peeled San Marzano tomatoes

• 1 teaspoon fine sea salt

• 1 tablespoon extra virgin olive oil

• 3 fresh basil leaves

Directions

• 1. Drain the tomatoes: Open the can of whole peeled tomatoes and pour off the watery juice at the top to prevent a soggy pizza.
• 2. Crush the tomatoes: Place the drained tomatoes into a large bowl and use your hands to squeeze and crush them into small chunks.
• 3. Add the seasoning: Stir in the sea salt, extra virgin olive oil, and torn fresh basil leaves until everything is well combined.
• 4. Rest the sauce: Let the mixture sit at room temperature for at least 30 minutes to allow the flavors to blend before spreading.