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This Authentic Neapolitan Pizza Sauce recipe is a testament to the less is more philosophy and a focus on good quality ingredients. This is a no-cook, simple, yet original recipe, that you will find in all good wood-fire pizza joints, or if you were lucky enough to travel, in Naples.
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Why you will love this Neapolitan Pizza Sauce?
Easy to make recipe with everyday ingredients
No cooking required
Ready in 5 minutes
Packed with rich flavors
No added sugar required
No preservatives and additives unlike store-bought sauce
What you need to make Neapolitan Pizza Sauce
San Marzano Tomatoes for Neapolitan Pizza Sauce
First off, we focus on getting the key ingredient as close to what we would find in the real thing; the luscious San Marzano tomatoes which are grown in the Valle De Sarno region of South Italy. They are longer in shape than regular tomatoes, but the flesh is thicker, sweeter, and not as tart (acidic). If you are lucky enough to get your hands on these, I would suggest using them. If not, canned tomatoes to the rescue!
In Australia, San Marzano can be found in all major supermarkets.
How to make Authentic Neapolitan Pizza Sauce (Pictures)
Steps to make Authentic Neapolitan Pizza Sauce
Tomatoes: If you find fresh San Marzano tomatoes, rough chop, and then crush them with a masher or fork. Same for whole canned tomatoes. Add the juices from the can as well. Roma tomatoes can be a close second to San Marzano. If you do not get the San Marzano variety, try the following.
2. Add Oregano and salt: Dried or fresh oregano are both fine.
3. Garlic: Garlic may not be used in all pizza recipes, but I like to use it generously. Crush and then mince the peeled garlic for maximum flavor. Adjust salt to taste.
4. Drizzle Olive Oil: I have used extra virgin olive oil
5. Stir well, and garnish with fresh basil leaves.
Your pizza sauce is ready to use. For Neapolitan Pizza, all you need is some fresh mozzarella and pizza dough.
Frequently Asked Questions About Neapolitan Pizza Sauce
How long will pizza sauce last in the fridge?
Ideally, the pizza sauce will last up to 7 days in the fridge.
Note on food safety: Commercial refrigerators have a temperature of 35° and 38°F (or 1.7 to 3.3°C). Unfortunately, most home refrigerator temperatures tend to be around 46°F (8°C). So it’s wise to use your pizza sauce within 3-5 days. If the sauce has visible mold, smells extra acidic, looks fizzy, or just tastes off, throw it away.
Can Neapolitan pizza sauce be frozen?
Yes! The best way to store this sauce is in a freezer-friendly plastic bag. Just seal tightly after removing as much as air possible from the bag. Alternatively, pour your sauce into ice trays and store in bags after frozen. Label your bags with the date of storage.
This way your sauce can last a minimum of 3 -4 months.
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DISCLAIMER: We are not medical professionals or dieticians. Please consult your doctor if a diet or way of eating is suitable for you.
Nutritional Panel: Our nutritional values are calculated by Spooncular API. While we try our best to ensure these values are correct, please confirm these independently.
An authentic Neapolitan pizza dough is the result of four essential ingredients - flour, water, salt and yeast. Nothing else. The way these ingredients are kneaded and bound together will determine whether or not you get the right dough. The flour, to begin with, has to be the right kind: the 00 or 0 type.
This style of pizza is prepared with simple and fresh ingredients: a basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. No fancy toppings are allowed! One of its defining characteristics is that there is often more sauce than cheese.
San Marzano Tomatoes – The Only Choice For Neapolitan Pizza
One kind that is widely used in Naples is the Pomodorino del Piennolo, which comes in red and yellow varieties. They only grow on the Vesuvius Volcano slopes, a land that is fertile and full of minerals.
“When in Rome do as the Romans do.” Likewise, when baking Neapolitan pizza, do as the Neapolitan pizzaiolos do. Use Tipo 0 or Tipo 00 flour. Tipo is a grading of flour on the Italian flour scale. And these flours have just the right amount of protein content - around 12.5% for pizza baking.
According to the tradition, we always should use fresh yeast. However, when fresh yeast is not available, dry yeast is just as good. The only thing to pay attention to, is the quantity, but with my simply method everything will work without issues.
Pizza Napoletana, also known as Neapolitan pizza, is the original pizza that originated in Naples, Italy. It is made with San Marzano tomatoes, mozzarella cheese, fresh basil, and extra-virgin olive oil.
Our Resident Instructor, Pizzaiolo Felice Colucci says “Neo- Neapolitan is more American – it's like Neapolitan but it is cooked at 700 degrees which gives it a crispier texture, while maintaining the look of a Neapolitan pizza.” One visible difference between Pizza Napoletana and Neo-Neapolitan is the size.
makes it VERY different from North American pizza: 💯 "soggy or wet" middle (yes, this is how it is. supposed to be!) 💯 cooked for no more than 90s in a fire burning oven.
When it comes to pizza dough, it's essential to choose the right type of natural Neapolitan yeast. Most dough recipes call for instant or dry yeast, but the best kind for Naples pizza is the Italian -00- flour.
All pizza styles are descended from the oil-free Italian Classical Neapolitan Pizza. Only flour, water, natural yeast, and salt are used in this recipe. Almost all other pizza styles established by Italian ancestors and others call for the use of oil or fat. Olive oil is used in all Italian dishes to add taste.
In general, Italians do not favor putting ketchup on pizza. The reason is that pizza is a savoury snack, not a sweet-sour one, therefore ketchup does not fit, and would ruin pizza's flavor profile. For the same reason, sweet toppings on pizza, including fruity ones (e.g. pineapple), are generally rejected.
If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.
A pizza sauce has a greater thickness to it thanks to the use of undiluted tomato paste. Pizza sauce tends to be somewhat simpler in terms of ingredients. While both feature tomatoes in one form or another, a pizza sauce's add-ins are often limited to things like garlic, oregano, basil, and olive oil.
For a classic Neapolitan pizza base (about 21 cm large) you will need about 80-90 grams (about 3oz) of sauce, so with this recipe, you can prepare about 5 pizzas. You can then bake the pizza in the oven, or even better in your air fryer (yes, trust me, it's good!).
A traditional Italian pizza would just resort to some fresh basil leaves which, together with the red tomato sauce and the white Mozarella di Bufala cheese complete the tri-colour of the Italian flag. However, depending upon the mood, one can sprinkle some oregano and fresh olive oil for a hint of spice.
What is the most authentic Italian pizza? Authentic Italian pizzas are made with simple ingredients and cooked in a wood-fired oven. Classic Margherita pizza is the most well-known, topped with tomato sauce, fresh basil leaves, mozzarella cheese, and extra virgin olive oil.
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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