Neapolitan Pizza Sauce Recipe

I truly believe that the secret to great homemade pizza isn’t just the dough, but the quality of the sauce. This neapolitan pizza sauce recipe delivers maximum flavor with minimal effort, featuring a no-cook method for a fresh, vibrant taste that brightens up every slice. We’re taking it to the next level by adding roasted garlic for a mellow sweetness and Calabrian chilies for a hint of smoky heat. It’s the perfect combination of rustic authenticity and modern flavor to elevate family pizza night and is one of my favorite easy dinner ideas. The hands-on prep takes less than 10 minutes, making this a delicious and quick solution for weeknight meals. Finding a really great neapolitan pizza sauce recipe can make all the difference for family dinner.

Ingredients

• Whole Peeled San Marzano Tomatoes (800g / 28 oz can)
  Look for D.O.P. certification to ensure quality and authentic sweetness; these tomatoes have low acidity and a higher sugar content than standard canned varieties. Using whole tomatoes is essential for hand crushing to achieve the perfect rustic texture, avoiding a smooth or watery puree. Avoid using crushed or diced tomatoes from a can, which can be overly processed and lack the necessary brightness for this neapolitan pizza sauce.
• Head of Garlic (1 medium)
  Roasting the garlic mellows its sharp flavor, transforming it into a soft, caramelized paste that adds a subtle sweetness to the sauce. Roasting a whole head in foil locks in moisture, preventing the cloves from drying out and ensuring they are soft enough to squeeze directly into the sauce. This method adds deep umami and complexity that you cannot achieve with raw garlic or garlic powder.
• Extra Virgin Olive Oil (30 ml / 2 tablespoons + extra for drizzling)
  A high-quality olive oil is crucial here since the sauce is not cooked; it contributes significant flavor to the final product. The olive oil is used both in roasting the garlic and as a final base for binding the sauce, adding a rich mouthfeel. Reserve a small amount for drizzling over the finished pizza, enhancing the glossy appearance and flavor.
• Calabrian Chilies in Oil (15 g / 1 tablespoon minced)
  Calabrian chilies provide a fruity, complex heat that balances the tomatoes and roasted garlic without being overwhelmingly spicy. Use both the solids and some of the oil from the jar for maximum flavor infusion and a beautiful red speckled appearance in the sauce. Adjust the quantity based on your family’s preference for heat, starting with less for a milder sauce.
• Fine Sea Salt (5 g / 1 teaspoon)
  Fine sea salt dissolves easily in the no-cook sauce, ensuring even seasoning throughout. It balances the acidity of the tomatoes and enhances the sweetness from the roasted garlic. Adjust to taste, adding in small increments to avoid over-salting before the flavors meld.
• Fresh Basil Leaves (1/4 cup)
  Fresh basil provides a peppery, aromatic finish that complements the classic Neapolitan profile. Tearing the basil leaves by hand rather than chopping helps release more oils and prevents bruising. Add the basil after baking or near the very end of the cooking process to preserve its vibrant green color and fresh flavor.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prepare and Roast the Garlic
   Preheat your oven to 390°F (200°C); slice off the very top of the garlic head to expose the cloves, then place it on a sheet of aluminum foil. Drizzle 5 ml (1 teaspoon) of the olive oil over the exposed cloves, then wrap the foil tightly to form a pouch and roast for 30–40 minutes until the cloves are golden brown and very soft. Allow the roasted garlic to cool slightly before handling, ensuring it’s cool enough to squeeze without burning yourself.
2. Hand-Crush the Tomatoes
   While the garlic roasts, open the can of whole San Marzano tomatoes and pour them into a large mixing bowl. Using clean hands, gently crush the whole tomatoes until no large pieces remain, aiming for a rustic texture with small chunks rather than a smooth puree. The goal is to keep the integrity of the tomato flesh while releasing enough juices to create the sauce base.
3. Combine Ingredients and Season
   Once the roasted garlic is cool, carefully squeeze the soft cloves directly into the crushed tomatoes in the bowl; discard the papery skins. Add the remaining 25 ml (1 tablespoon + 2 teaspoons) of extra virgin olive oil, the fine sea salt, and the full amount of minced Calabrian chilies and oil from the jar. Gently stir the mixture with a spoon to ensure all ingredients are evenly distributed, paying special attention to incorporating the roasted garlic and chili. If your garlic cloves seem too dry, they might have roasted too long or without enough oil; mash them with a fork before adding to ensure a smooth texture.
4. Allow Flavors to Meld
   Cover the bowl with plastic wrap or a lid and let the neapolitan pizza sauce recipe rest at room temperature for at least 30 minutes before using. This resting period is crucial for allowing the flavors to meld and deepen; the roasted garlic and chili notes will infuse throughout the tomatoes, creating the signature profile of this easy neapolitan pizza sauce recipe. For best results, allow the sauce to rest for up to 2 hours at room temperature or refrigerate for up to 2 days, making it perfect for meal prep.
5. Prepare and Garnish Pizza
   Spread the neapolitan pizza sauce recipe evenly over your pizza dough, leaving a small border for the crust (approximately 1/2 inch) to create the classic Neapolitan look. After baking and adding other toppings, finish the pizza by lightly drizzling the reserved chili oil in a subtle swirl over the cooked sauce and scattering the torn fresh basil leaves across the top. Serve immediately on a simple wooden board or ceramic plate to highlight the vivid colors of the sauce and basil.

Flavor Customization and Shortcuts

• Adjusting Heat Levels:

  For a milder sauce, start with half of the suggested Calabrian chilies and increase gradually to find the perfect balance for your family’s preference.

  If you prefer a less spicy flavor but want the aromatic complexity, use only the chili oil from the jar and skip most of the solid minced chilies.

• Herb Substitutions:

  If fresh basil isn’t available, you can substitute 1 teaspoon of dried oregano for a different but equally authentic Italian flavor profile.

  Avoid using dried basil, as it lacks the necessary freshness and will taste bland in this no-cook sauce.

• Making Ahead:

  The roasted garlic can be prepared up to a week in advance and stored covered in olive oil in the refrigerator.

  This allows for a 5-minute sauce assembly when you are ready to make pizza on a busy weeknight.

Meal Prep and Storage Tips

• Storage:

  This fresh sauce will keep in an airtight container in the refrigerator for up to 3 days, making it ideal for prepping ahead of pizza night.

  For long-term storage, freeze the neapolitan pizza sauce recipe in single-serving portions (about 1/2 cup or 1 cup per container, depending on your pizza size).

• Freezing Instructions:

  Pour cooled sauce into freezer-safe containers or ice cube trays for smaller portions.

  Thaw overnight in the refrigerator or quickly in a small saucepan over low heat.

• Quick Weeknight Solution:

  Freeze sauce portions when you have a spare afternoon, so on busy nights, all you need to do is thaw a portion and prepare the dough for a healthy, quick family meal.

Frequently Asked Questions

• Q: Do I really not need to cook this neapolitan pizza sauce on the stovetop?

  A: No, cooking San Marzano tomatoes changes their fresh flavor profile and sweetness. This no-cook method is traditional for Neapolitan pizza, preserving the bright, natural acidity and flavor of the neapolitan pizza sauce.

• Q: Can I use regular canned tomatoes instead of San Marzano?

  A: You can, but it might change the flavor. Look for high-quality whole peeled tomatoes; San Marzano D.O.P. tomatoes are specifically bred for sweetness and low acidity, which works best for this neapolitan pizza sauce recipe.

• Q: How do I remove the skins from the roasted garlic easily?

  A: Let the garlic cool slightly after roasting; the cloves should slide easily out of the skins with gentle pressure from a fork or by squeezing from the bottom. I often just squeeze the clove from the bottom right into the bowl; it pops right out if roasted correctly.

• Q: Is Calabrian chili very spicy?

  A: They provide a moderate heat level, but it’s balanced by fruitiness. For a milder neapolitan pizza sauce, start with half the amount listed and add more to taste. It adds a lovely complexity to family-friendly dinners.

• Q: Can I use dried garlic instead of roasted garlic?

  A: No, dried garlic or garlic powder would completely change the texture and flavor of this neapolitan pizza sauce. The roasted garlic adds sweetness and a soft, spreadable texture that is essential to this recipe’s final result.

• Q: What other dishes can I use this neapolitan pizza sauce on?

  A: While designed specifically for a neapolitan pizza base, it’s also fantastic as a base for pasta (toss with warm spaghetti and a little extra olive oil) or as a dip for crusty bread and high-protein snacks.

• Q: How much sauce should I use per pizza?

  A: For a classic Neapolitan pizza, use approximately 1/4 to 1/3 cup of sauce per 12-inch pizza; avoid over-saucing to prevent a soggy crust. This ensures the crust bakes up crispy on the edges and soft in the middle.

Conclusion

This neapolitan pizza sauce recipe proves that simple ingredients can produce extraordinary flavor.

The combination of sweet roasted garlic and spicy Calabrian chilies creates a vibrant base that makes homemade pizza truly special for family dinners; save this recipe to your Pinterest board for later so you always have this quick meal idea ready to go.

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