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    Classic New York-Style Pizza Sauce

    clock-icon80 minutes
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    Pixicook editorial team

    A rich and flavorful pizza sauce perfect for New York-style pizzas, made with tomatoes, garlic, onion, and fresh herbs.

    Ingredients for Classic New York-Style Pizza Sauce

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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Whole Peeled Tomatoes, canned

    0 oz

    Substitute chevron-down

    Extra Virgin Olive Oil, none

    tablespoons

    Substitute chevron-down

    Unsalted Butter, none

    tablespoons

    Substitute chevron-down

    Garlic, grated

    cloves

    Substitute chevron-down

    Dried Oregano, none

    teaspoons

    Substitute chevron-down

    Red Pepper Flakes, none

    pinches

    Substitute chevron-down

    Kosher Salt, none

    pinches

    Substitute chevron-down

    Yellow Onion, peeled and split in half

    each

    Substitute chevron-down

    Fresh Basil Sprigs, with leaves attached

    sprigs

    Substitute chevron-down

    Sugar, none

    teaspoons

    Substitute chevron-down

    How to Make Classic New York-Style Pizza Sauce

    1. Purée the Tomatoes

    Purée the tomatoes and their juice using a food mill, food processor, or immersion blender until mostly smooth with tiny bits remaining, no larger than 1/16th of an inch.

    2. Heat the Oil and Butter

    Heat the extra-virgin olive oil and unsalted butter over medium-low heat in a medium saucepan until the butter has completely melted.

    3. Cook the Aromatics

    Add the grated garlic, dried oregano, red pepper flakes, and a large pinch of kosher salt. Cook, stirring frequently, until fragrant but not browned, about 3 minutes.

    4. Simmer the Sauce

    Add the puréed tomatoes to the saucepan along with the halved onion, basil sprigs, and sugar. Bring to a simmer, then reduce heat to the lowest setting. Cook gently until the sauce has reduced by half, about 1 hour.

    5. Final Seasoning

    Discard the onion halves and basil stems. Taste the sauce and season with kosher salt to your preference.

    Variations

    Bolognese Sauce

    Sauté a soffritto of vegetables, add ground meat, and simmer with the core sauce for a hearty Bolognese.

    Marinara Sauce

    More garlic, fresh basil, and red pepper flakes turn pizza sauce into a versatile marinara.

    Vodka Sauce

    Create a creamy, tangy Vodka sauce with vodka, heavy cream, and optional red pepper flakes.

    Puttanesca Sauce

    Add anchovies, capers, olives, and red chili to create a Puttanesca sauce with salty and spicy flavors.

    Amatriciana Sauce

    Include rendered pancetta or guanciale, onion, and Pecorino Romano cheese for a rich Amatriciana sauce.

    Pitfalls and tips

    Choose Quality Tomatoes

    Use canned San Marzano tomatoes or the best quality plum tomatoes for a sweeter, less acidic sauce with a smooth consistency.

    Taste and Adjust

    Always taste the finished sauce and adjust the seasoning as necessary, using your palate as the ultimate guide.

    Use Olive Oil

    Incorporate a good quality extra-virgin olive oil for a fruity, rich taste that enhances the authentic flavor of the sauce.

    Consistency

    Ensure the sauce is thick enough to cling to the dough but not so thick that it becomes paste-like. Adjust as needed to prevent a soggy or heavy pizza.

    Crush by Hand or Use a Food Mill

    This method prevents bitterness from broken seeds and allows for a chunky consistency, characteristic of New York-style sauce.


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