How to Make Homemade Pizza Sauce

How to Make Homemade Pizza Sauce

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Chef John 23847

"This is my new and improved version. And by 'new and improved,' I mean 'old and secret.' Here is my top-secret formula. The next time you're making homemade pizza, you might as well make some sauce too."
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55 m servings 54 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat olive oil over medium-low heat in a saucepan; stir anchovy fillets into olive oil and cook, stirring often, until the fillets begin to sizzle, about 1 minute. Mix garlic into oil and cook just until fragrant, 1 minute more. Add fresh oregano and reduce heat to low; cook until oregano is wilted, 2 or 3 more minutes.
  2. Mix red pepper flakes, dried oregano, and tomatoes into olive oil mixture. Bring sauce to a simmer and season with salt, sugar, and black pepper. Turn heat to low; simmer sauce until thickened and oil rises to the top, 35 to 40 minutes, stirring occasionally.
  3. Stir baking soda into pizza sauce, mixing until thoroughly combined.


  • Cook's Notes:
  • I think San Marzano tomatoes from Italy are the world's best sauce tomatoes, without a doubt.
  • The baking soda is supposed to mellow out the sauce a little bit, make it less acidic, and possibly prevent heartburn.


  1. 26 Ratings

Most helpful positive review

I used to go to a pizza joint in Dallas the made the best pizza ever. Their sauce made the pizza. When they closed because of the death of the owner, I asked one of the son's what made their s...

Most helpful critical review

I did not care for this recipe.

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I used to go to a pizza joint in Dallas the made the best pizza ever. Their sauce made the pizza. When they closed because of the death of the owner, I asked one of the son's what made their s...

Yep, this is the ONE. The two oreganos are key.

I helped my 9-year-old make this sauce (exactly as written) for one of our pizzas. Her eyes widened as she tasted the result of her work. Mine did as well. Thanks for sharing this Chef.

I made this recipe a second time exactly as written with San Marzano tomatoes this time. It was perfect using San Marzano tomatoes and didn't need the addition of wine as I had added the first t...

Absolutely delicious! Well balanced. I made exactly as written with the TINY exception of using anchovy paste in a tube. I got lucky and found 2 cans of San Marzano (Cento) tomatoes in the de...

Tried this recipe for the first time last night. Worked great! Followed the recipe to the letter. Why try and improve on the new improved recipe? Made enough for two 14 1/2 pizzas. I plan ...

Once again Chef John another excellent recipe!! Very easy to make and the taste is the best. I agree you need to use the 2 oregano's that's where most of your flavor comes from. I will try to fi...

My family loved this sauce. I chose this recipe because I needed one that didn't use tomato paste (I was out of it) and every Chef John recipe we've tried has been terrific and flexible. This on...

Chef John you are killing me. Your recipes tend to have good base flavors, until the heat attacks me. It is so over-whelming in this recipe and others I have tried. I don't do heat well and this...

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