We have a minimalist approach to sauce. Tomatoes and oregano. That's it. We tried several different sauce recipes, but found that less was more. If you like your sauce more like a chain pizzeria, look elsewhere. But if you're after an authentic napolitano sauce, you're in the right spot.
Ingredients:
14 oz can of San Marzano Tomatoes (Whole Peeled Plum Tomatoes are cheaper and easier to find and will work ok)
A few pinches of Oregano
De-seed and cut the tips off ot the tomatoes. Put the de-seeded tomatoes, maybe 2/3 of the liquid & the oregano (if using dried, crush them with mortar & pestle to bring out the flavor) into a food prosessor and lightly blend.
Spread sauce on the dough right before you put the toppings on right before you put it in the oven. If it sits on the dough too long, it will saturate it and your pizza won't come out well. The idea of less is more also applies to the amount of sauce to put on the pizza. Don't skimp, but try not to over do it either.
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