Pizza sauce that tastes of tomatoes.
Start with canned tomatoes or passata, a pinch of salt and oregano if you like it. In a home oven, how thinly you spread the sauce often matters more than the seasoning.
Season briefly, spread thinly
Use about 2–3 tablespoons of passata or crushed canned tomatoes per pizza. Stir in a pinch of salt; oregano is optional. Sugar and ketchup are not requirements. The sauce should taste like tomato, not like the entire spice cupboard.
Spread it almost to the rim. A thick layer stays wet in a normal oven and softens the base. If your passata is very watery, drain a little or simply use less – dinner does not need a three-hour sauce project.
Keep an eye on moisture
Sauce, cheese and toppings all release water as they bake. Start with a modest layer of sauce, then well-drained mozzarella, then the rest. The centre stays juicy without turning into tomato soup.
Sources and more baking advice
Background on dough, moisture and kitchen hygiene. The quantities and method in this article are a general guide for home baking.
