Authentic Neapolitan Pizza Sauce Recipe (2024)

FAQs

What is Neapolitan sauce made of? ›

In Naples, Neapolitan sauce is simply referred to as la salsa, which literally translates to the sauce. Basil, bay leaf, thyme, oregano, peppercorns, cloves, olives, and mushrooms may be included depending on taste preferences. Some variants include carrots and celery.

This style of pizza is prepared with simple and fresh ingredients: a basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. No fancy toppings are allowed! One of its defining characteristics is that there is often more sauce than cheese.

Add oregano, pepper, and about 1/2 teaspoon kosher salt. Bring sauce to a simmer and let cook for 10-15 minutes, smashing any larger tomato chunks with your spatula as it cooks.

Traditional pizza sauce is made with a base of tomatoes and spices like garlic, onion, basil, and oregano. You might think that this makes a pizza simple or boring, but this isn't the case. There are so many varieties and recipes for it that you'll never get bored of this meal!

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The sauce that most Americans know as “Marinara” is actually more in line with “Neapolitan Sauce”, harking from Naples, Italy. Funnily enough, if you were an American in Naples and asked for “La Salsa”, you'd get Marinara!

"Neapolitan pizza needs to be cooked in a wood-fired oven, low domes and a small vent, to keep the temperature at 400 degrees, and to cook in exactly one minute and a half”: this is the Salvo brothers' secret. Ciro Oliva says his own secret is to cook the pizza right by the entrance of the oven.

To this day, the differences are stark. Neapolitan pizzas are made with 00 flour, San Marzano tomatoes, fresh mozz (sometimes buffalo, sometimes cow's milk) & basil. Although in recent years, Neapolitan pizzaiolos have gotten more creative with their toppings, for centuries, the topping options were very limited.

Others consider there to be three or four official variations (depending on how you count): Pizza Margherita - topped with tomato, cow's milk mozzarella, basil, and olive oil. Pizza Margherita extra - same as above, but with mozzarella di bufala. Pizza marinara - topped with tomato, oregano, garlic, and olive oil.

Plum tomatoes are ideal for making pizza sauce. Actually, the best tomatoes for pizza sauce are ones below Mt. Vesuvius' soil outside Naples in San Marzano, Italy. But, since everyone doesn't live around Vesuvius, canned San Marzano tomatoes are available in the supermarket.

How do you thicken Neapolitan pizza sauce? ›

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

Pizza fans regularly utilize marinara sauce to give their recipes a boost of flavor. Fresh ingredients are vital when it comes to producing marinara from scratch.

Spices: Basil, oregano, onion powder, salt & pepper. Taste and adjust these spices to your liking. Sugar: I know it sounds like a weird addition but granulated sugar is an essential ingredient as it mellows out the acidity of the tomatoes.

We call it marinara because that is what it is by definition. marinara | Definition of marinara in English by Oxford Dictionaries tells us: Denoting a sauce made from tomatoes, onions, and herbs, served especially with pasta. From the Italian phrase alla marinara 'sailor-style'.

Two distinctive features are the type of meat and how it is used, as well as the amount of tomato in the sauce. Bolognese versions use very finely chopped meat, while Neapolitan versions use whole meat, taking it from the casserole when cooked and serving it as a second course or with pasta.

Basicallly a Napolitana sauce contains no meat, but will generally be made with tomatoes, sometimes onions, olive oil and herbs. A Bolognese sauce contains meats and tomatoes but again, is a very subjective thing.