Raw San Marzano Sauce
Three ingredients, no cooking. The sauce on every legitimate Neapolitan pizza in the world.
Intro
Three ingredients. No cooking. This is the sauce on every legitimate Neapolitan pizza in the world. The single biggest lever on sauce quality is the can — buy real San Marzanos (DOP-stamped from Italy) or California-grown Bianco DiNapoli. If your tomatoes taste flat, a pinch of sugar fixes it. Don't tell anyone.
Ingredients
note · Look for "Pomodoro San Marzano dell'Agro Sarnese-Nocerino DOP" with a stamp. Bianco DiNapoli is the best non-DOP option.
note · Optional — some pizzaioli let the pizza-finishing drizzle do this work.
The process
- 1
Drain
Drain the tomatoes 800 g briefly. Pour off the watery juice and keep the thicker pulp.
- 2
Hand-crush
Crush the tomatoes by hand in a bowl until each one breaks into rough chunks. Do not blend — texture is the point.
- 3
Season
Stir in the salt 5 g and olive oil 10 g. Taste and adjust salt. That's it.
✶ Pizzaiolo tipIf your tomatoes taste flat, a pinch of sugar fixes it. Don't tell anyone.
Notes from the kitchen
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From the pizzaioli
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