Sauces
Neapolitan-style pizza sauce (uncooked)
The classic pizza sauce is not cooked: crushed tomatoes, salt, olive oil. It cooks only in the oven, on the dough.
Method
- Put the tomatoes in a bowl and crush them by hand, don't blend them. The sauce should stay slightly chunky: a blender whips in air and breaks up the bitter seeds.
- Stir in the salt. If you're using basil, tear it with your fingers now and fold it in.
- Stir in the olive oil — or leave it out and drizzle it over the finished pizza after baking, as tradition has it. Nothing is cooked: the sauce only cooks in the oven, on the dough.
- For each pizza, spread 80–90 g of sauce in a spiral from the centre outwards with the back of a spoon, leaving a 1–2 cm rim free. More sauce makes the dough soggy.
Minnelea products for this recipe
The preserves used in this recipe.
For a home oven, which usually only reaches 250 °C: let the crushed tomatoes drain in a sieve for 15 minutes before adding salt and oil. Half a teaspoon of sun-dried tomato paté brings concentration without cooking.