Jennifer Causey
Hands-On Time
10 Mins
Total Time
35 Mins
4 servings (1 4-oz. pizza per serving)

Mamma mia! Homemade tomato sauce is seriously easy. You just crush up whole peeled tomatoes and drain out the extra liquid. Season with salt and pepper and there you go: sauce! So why do we feel the need to pay for expensive jars at the store? This method makes an authentically chunky sauce like you’d find in Italy. Top a pizza with a few spoonfuls, some fresh mozzarella, and basil leaves and you’ve got a classic Margherita.

How to Make It

Step 1

Using your hands, crush tomatoes over a colander set inside a large bowl. Discard tomato juices (or set aside for another use, like soup or Bloody Marys). Season tomatoes with ¾ teaspoon salt and ¼ teaspoon pepper.

Step 2

Preheat oven to 500°F with racks in uppermost and lowest positions. Divide dough into 4-ounce portions. Stretch each portion to a 6-inch circle and place on 2 rimmed baking sheets. Brush each round on both sides with oil. Season dough with more salt and pepper and top as desired.

Step 3

Bake pizzas, rotating from top to bottom halfway through, until cheese is melted and undersides of crusts are golden, 15 to 18 minutes.

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