Our pizza sauce continues to evolve. This version uses passata and is uncooked.
Mechanic
Built on strained tomatoes rather than crushed, so the sauce is smooth without blending. All quantities by weight: this scales cleanly. The balsamic adds body and a mild acidity that a straight tomato sauce lacks.
Ingredients
- 645 g strained tomatoes (passata)
- 25 g tomato paste
- 10 g extra-virgin olive oil
- 5 g balsamic vinegar (medium quality)
- 6 g granulated garlic (2 teaspoons)
- 1 g dried oregano
- 1 g ground black pepper
- 1 g MSG (optional)
- 10 g sugar, or to taste
- 10 g kosher salt, or to taste
Method
Combine all ingredients in a bowl and whisk until smooth. Taste and adjust the salt, sugar, and acid.
No cooking required. The sauce finishes on the pizza in the oven.
To serve
Spread thin on pizza dough (about 100 ml per medium pizza). Keeps refrigerated for a week and freezes well.
Notes
- Garlic potency varies, even granulated. Start with the listed amounts and adjust the garlic, salt, and sugar up to taste.
- See also Quick pizza sauce for a smaller-batch, paste-only version.
- See also The Aldersons’ epic 12 days of pizza, our family’s 12-pizza Christmas marathon.