Pizza sauce vs marinara
| NY pizza sauce | Marinara | |
|---|---|---|
| Cooked? | No, it cooks on the pizza | Yes, simmered on the stove |
| Texture | Smooth to lightly crushed, thick | Looser, chunkier |
| Flavor | Bright, fresh tomato | Deeper, garlicky, reduced |
| Used for | Pizza | Parm, pasta, dipping |
How much sauce per pizza
Less than you think. For a 14- to 16-inch home pizza, about 1/2 to 3/4 cup is plenty: spread it thin with the back of a spoon, leaving the rim bare. Too much sauce makes a thin crust soggy in the middle.
Make it at home
No-Cook NY-Style Pizza Sauce
Makes About 3 cups (enough for 4 to 5 pizzas). A home version of the style, not our shop recipe.
Ingredients
- 1 can (28 oz) whole peeled tomatoes
- 1 teaspoon fine salt, plus more to taste
- 1 teaspoon dried oregano
- 1 teaspoon sugar (optional)
- 1 tablespoon olive oil
- 1 small garlic clove, finely grated (optional)
Steps
- Pour the tomatoes into a strainer for a minute to drain off the thin liquid in the can.
- Crush the tomatoes by hand or pulse them a few times in a blender until mostly smooth but not frothy.
- Stir in the salt, oregano, olive oil, and the sugar and garlic if using.
- Taste and adjust the salt. Do not cook it; the sauce cooks on the pizza in the oven.
- Use right away or refrigerate in a covered container for up to 5 days.
