How to make Italian Pizza: dough and sauce

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A pizza sauce should have a lot of aroma, a thick consistency and a balance of flavors between the acidity of the tomato and the salt.

  • In pizza sauce it is very important to use fresh oregano, this gives it a lot of aroma. Tomatoes should be red or ripe, but not damaged. Sometimes the tomato may have an acid smell, this is due to the ph of the food itself, if this is the case add a pinch of sugar, this way you will eliminate the acidity and stabilize the flavor of the pizza sauce.
  • If you use tomatoes in cans or tomatoes in sauce, they generally have a high salt content so the amount of salt you use should be less.
  • This sauce can be used in other recipes, for example: in the putanesca sauce, arrabiata, or in the bolognese sauce.
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How to make Tomato Sauce, traditional Italian recipe

A Good Pizza is the combination of three elements the dough, cheese, and sauce. Always remember to use fresh ingredients and control the salt content of the sauce. This is one of the keys to achieving a particular flavor that identifies your pizza.
Prep Time15 mins
Cook Time30 mins
Total Time1 hr 30 mins
Course: fast food
Cuisine: Italiana
Servings: 4 pizzas


Ingredients Pizza sauce

  • 2 tablespoons Olive oil
  • 1.5 kg Tomatoes red (mature)
  • 250 grams Onion medium
  • ´1 teaspoons Balsamic vinegar
  • 1 clover of garlic chopped
  • 1 fist Oregano
  • 5 leaves Basil
  • 1/2 teaspoon Sugar
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Ingredients Mass for pizzza

  • 500 grams Wheat flour
  • 300 ml. Water
  • 1 table Olive oil
  • 1 teaspoon Salt
  • 1 teaspoon Yeast for salted bread



Homemade pizza sauce

  • Wash the tomatoes and make a surface cut in the shape of an "X", heat a pot with water and place them for a minute or minute and a half, remove and cool with a little water, peel the tomatoes and then chop them into medium pieces.
  • Chop the onion in small cubes or pass it through a food processor, either way is good. Repeat the procedure with the garlic.
  • Heat the olive oil in a saucepan. Place the onion and leave it on the heat for four or five minutes, until it becomes transparent. Add the garlic and cook for another minute, being careful not to burn the garlic (very important).
  • Add the chopped tomato, oregano, basil, balsamic vinegar, sugar, salt and pepper and a glass of water. Cover the pot and leave on medium heat for 30 minutes. Stir every 5 minutes so that the sauce does not burn.
  • Let cool and place in blender for one minute. Now you can immediately make your pizzas or keep them in the fridge. This sauce has an average shelf life of 2 weeks, if you freeze it or vacuum it you can easily keep it for 8 months.

Pizza dough

  • Start by pouring the yeast into the water at room temperature and dissolve it forever; alternatively, you can also crumble the yeast into the flour, the result will not change. Preferably, you can use 2 g of dehydrated brewer's yeast. Continue with manitoba and 00 flour in a bowl (3).
  • Then pour the water little by little, while kneading with your hands: the ideal temperature of the water is 25 °. When you have poured half of the liquid, you can also add salt.
  • Continue kneading, pouring the water little by little, until a homogeneous mixture is obtained. At this point you can add the oil, it is also poured little by little as you continue to knead. Finally, transfer the dough to the work surface and work with your hands.
  • It obtained a good soft dough, let it rest on the work surface for about ten minutes, covering it with the bowl. Once rested, give it a small fold: imagine that the sphere is divided into 4 parts, take the end of each, pull it gently and bend it towards the centre, then give it the shape of a sphere. Transfer the dough thus formed into a bowl, cover with a transparent film (12) and let it rise. For your convenience, you can turn off the bowl in the oven, but with the light on, the inside will reach a temperature of 26-28 °, ideal for fermentation; Alternatively, you can also keep the sink in a warm place. Times are approximate because each dough, temperature and climatic conditions influence the yeast: on average, the dough should take 2 hours to double its volume.
  • After yeast, the dough will be swollen, then transferred to the work surface and divided in half with a tarot. If it is to be used, you can lightly flush the worktop.
  • Return to turn the dough, as you did before the yeast, then turn it and proceed with the pirlatura: roll the dough and turn it with your hands on the working shelf and then move it several times until you get a smooth, regular Sphere. Transfer the two doughs to a tray and let them rest for half an hour, always covered with a film or cloth, before you can take the pizza dough out and season it to your liking!
  • Once fermented, the dough must be cooked or stored. In this case, you can significantly reduce the amount of yeast, cover the container with a film and let it ripen in the refrigerator for 8-12 hours. The time will then be sufficient to allow the mixture to acclimatize and then continue as described.
  • Once the pizza dough with yeast can also be frozen, better if it is already divided into portions, and stored in an ice bag. Subsequently, it will be sufficient to let the portion thaw at room temperature and continue as described in the recipe.
  • If you prefer, you can also freeze the semi-cooked pizza: just half cooked, let it cool down and then freeze it covered with aluminium; then it will be enough to cook it, even frozen, at a slightly lower temperature.