Good-quality tomatoes are the foundation of a simple pizza sauce. For this style of pizza, there is no need to cook the sauce beforehand—the tomatoes cook along with the pizza during baking.

Whole peeled Italian-style tomatoes are an excellent choice. San Marzano tomatoes are especially popular for pizza because of their balanced flavor and texture. If using San Marzano tomatoes, look for tomatoes from Italy carrying the DOP (Denominazione di Origine Protetta) designation if authenticity is important to you. But don’t feel that San Marzano tomatoes are required—a good-quality whole peeled tomato can also make an excellent pizza sauce.

Making the Sauce

For a simple sauce, place the tomatoes in a bowl and gently crush them by hand or with a potato masher. Avoid blending them too much; a slightly textured sauce works well on pizza.

If the canned tomatoes contain a large amount of thin liquid, drain some of it before crushing them. The goal is a sauce that spreads easily without being so watery that it makes the pizza soggy.

For a very simple pizza sauce, the tomatoes can be used almost as they are. Depending on your preference, you can add a small amount of salt, extra virgin olive oil, or fresh basil. Keep the seasoning light so the tomato flavor remains the focus.

Use a thin, even layer of sauce on the pizza, leaving the outer rim uncovered. More sauce is not necessarily better—too much can add moisture and make it harder for the crust to bake properly.

Beyond Tomato Sauce

Tomato sauce isn’t your only option. Pesto, garlic and olive oil, or other lightly applied sauces can provide a completely different base for homemade pizza. Whatever you choose, avoid using so much sauce that it overwhelms the dough and other ingredients.