Classic Pizza Sauce Recipe - Modernist Cuisine

Classic Pizza Sauce Recipe

Recipe • April 18, 2013

We included many recipe variations in Modernist Cuisine at Home, because the team had so many great ideas. We couldn’t include each one as a full recipe, though, or the book would have been twice as big. Including many step-by-step photos was also important to us, so sometimes we had to balance how many variations we included with how many photos we used. It made working on the layout a fun challenge.

In particular, our Basics chapter includes many variations. For example, our Marinara Sauce recipe page includes variations for Bolognese, Tomato Sofrito, Pineapple Marinara, and Pizza sauces. Since we’re celebrating pizza this week, we’ve put the Pizza Sauce variation into our standard format for you.

Try this sauce with our Neapolitan dough recipe. We recommend baking on our baking steel for best results.

Jennifer Sugden, Production Editor

Recipe

Pizza Sauce Recipe

Step 4 Pressure Cook

This recipe is a variation of our Marinara recipe, which is also made in a pressure cooker.

Step 5 sauce

Try the sauce with one of our dough recipes and our baking steel.

Marinated Cherry Tomato, Prosciutto, Parmesean, Arugula

 

Tips & Substitutions

Steps 1 & 2
  • This sauce is a variation of our Marinara recipe. To make a marinara instead, reduce the amount of garlic, and add minced yellow onions and carrots in step 1. We also have variations for Tomato Sofrito, Bolognese, and Pineapple Marinara sauces.
  • Mince the garlic in a food processor for the best results.
Steps 3 – 5
  • Canned tomatoes work well in this recipe because their flavor profile has already changed in the canning process. Pressure-cooking them won’t result in any additional changes.
  • Looking for a pressure cooker? We like Kuhn Rikon models; they are, however, on the expensive end. If you are looking for something more affordable, try Fagor models.
  • We recommend giving the pressure cooker a shake every now and then, especially as it comes up to pressure, in order to prevent burning and sticking.
  • Start the cooking time once the cooker has reached 15 psi.
  • Let the pressure cooker release the pressure naturally, or run the rim of the lid under water to depressurize it quicker.
Steps 6 & 7
  • A thin film of oil may separate at the top, which is normal. If you feel there is too much oil, do not add any more in step 6.
  • For a zestier sauce, try adding chili flakes, anchovies, or fresh basil.
  • This sauce keeps for up to five days when refrigerated or up to six months when frozen.
  • Try this sauce with our Neapolitan Dough recipe.
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