Favorite pizza sauce

Mattone Barile & Mattone Barile Grande Ovens
1

I’m just curious how many here make their own pizza sauce? I’ve always made my own, I do go outside of the traditional sauce by adding a couple extra flavors. I also make a white sauce for non traditional flavored pizza, such as seafood pizza, and filly cheese steak pizza.

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My red sauce is always a simple traditional one of just San Marzano tomatoes, kosher salt, and some fresh basil. I’ve tried other recipes closer to a marinara sauce, but keeping it simple with good ingredients seems to be the favorite.

I have been trying lots of variations on a white sauce:

  • bechamel mixed with Alfredo sauce (good with grilled chicken pizza)
  • bechamel mixed with ranch dressing (good with dill pickle pizza)
  • ricotta with thyme, oregano, garlic, salt, pepper, olive oil, lemon zest. I had high hopes for this one, but it doesn’t seem to hit with those that have tried it
  • I’m next going to try grated parmesan with heavy cream, garlic to see how that works.

I’ve never tried pesto, maybe once I have a good goto white pizza figured out.

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3

I can my own garden grown tomatoes so that is my base with garlic, a little sweet yellow onion, and salt, then hit with a stick blender to make smooth, and simmer until it reaches the thickness I want. My white sauce is a simple half, and half cream with a little butter, and fresh grated Parmesan as the main cheese, and some fresh grated Asiago for an aromatic kick. A small pinch of nutmeg does wonders for that sauce. And a little garlic powder and salt.

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4

I make my own. I’m partial to Forkish’s FWSY sauce: oil, garlic, salt, oregano, chile flakes, and a can of whole peeled San Marzano tomatoes. I’ll use fresh tomatoes when they’re in season. I also add a small can of tomato paste to intensify the flavor and offset the sheer volume of liquid. (“small can”" = Costco KS can, 6 oz)

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5

I roast my own San Marzano tomatoes along with some onions in season. My sauce is simple: Fire roasted tomatoes, olive oil, salt and fresh basil (also from the garden in season). Other than roasting the fresh tomatoes (or using canned, fire roasted tomatoes) I don’t cook the sauce.

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