This Easy 2 Ingredient Neapolitan Pizza Sauce Recipe proves that the simplest ingredients often deliver the best flavor. Made with nothing more than San Marzano tomatoes and a pinch of salt. It’s the best pizza sauce recipe for a classic margherita pizza, especially when topped with creamy mozzarella cheese and a few torn fresh basil leaves. With just two ingredients, this Neapolitan Pizza Sauce Recipe is silky, balanced, and perfect for letting your toppings shine. Whether you’re layering it under mozzarella and fresh basil leaves or using it as the base for your favorite toppings, this is the Neapolitan pizza sauce recipe you’ll come back to again and again.
Ian and I both spent years working in professional pizza kitchens, which means we’ve collected plenty of strong opinions about what belongs on a great pizza. While we often disagree on topping combinations, we never argue about the sauce, this 2 ingredient homemade pizza sauce always delivers. One of our best tips is to crush the tomatoes by hand, which keeps the flavor bright and avoids bitterness. And when it comes to ingredients, nothing compares to real San Marzano tomatoes, their flavor is truly unparalleled and makes all the difference in an authentic sauce. The simplicity of this sauce makes it the perfect pizza base for almost any pizza.
You can use this sauce as the base for an Authentic Margherita Pizza with mozzarella and fresh basil, or try it on a Classic Anchovy Pizza for a bold, savory twist.
Why You’ll Love this Neapolitan Pizza Sauce Recipe
- Only 2 ingredients: San Marzano tomatoes and salt are all you need for fresh, authentic flavor.
- Quick and easy: ready in just 5 minutes with no cooking required.
- Customizable: perfect on its own, but you can add garlic, olive oil, or herbs like fresh oregano or basil if you want to experiment.
- Make-ahead friendly: stores beautifully in the fridge or freezer, so you always have sauce ready for pizza night.
Ingredients (and Easy Swaps)
Because this Neapolitan Pizza Sauce Recipe uses only two simple ingredients, achieving the best results depends on using the highest-quality tomatoes. Paired with Neapolitan pizza dough, it creates a true taste of Italy.
- San Marzano Tomatoes: For the best pizza sauce recipe, it’s worth seeking out the best quality tomatoes. The San Marzano variety is prized for its naturally sweet, low-acid flavor and rich, velvety texture. These tomatoes give the sauce its signature fresh tomato flavor with no need for extra seasonings. If you can’t find true San Marzano, look for high-quality canned whole tomatoes labeled as Italian-style plum tomatoes.
- Kosher Salt: Just a pinch of kosher salt brings out the natural sweetness of the tomatoes and balances their acidity. If you only have table salt on hand, use a little less.
- Optional Add-Ins: The beauty of this sauce is its simplicity, but you can add a drizzle of extra virgin olive oil for richness, a clove of crushed garlic for warmth, or a few torn fresh basil leaves for brightness. Even so, the two-ingredient version captures the essence of an authentic Italian pizza sauce with the very best flavor.
How to Make This Neapolitan Pizza Sauce Recipe
Crush the Tomatoes – Pour a can of whole San Marzano tomatoes, including all their juices, into a medium mixing bowl. Using clean hands, gently crush the tomatoes until they break down into a loose, rustic sauce. Tip: Crushing by hand keeps the flavor bright. Using a blender or fork can crack the seeds, sometimes adding bitterness.
Season the Sauce – Stir in the kosher salt until fully combined. Taste and adjust if needed, keeping in mind that a little salt goes a long way in enhancing the natural sweetness of the tomatoes.
Use or Store – The sauce is ready to use immediately and makes enough for about 4 pizzas. Spread it over Neapolitan pizza dough for an authentic Neapolitan Pizza Sauce Recipe with the best flavor. Any leftovers can be turned into a simple pasta sauce, stored in the refrigerator for up to 5 days, or frozen for up to 3 months.
Expert Tips for the Best Neapolitan Pizza Sauce Recipe
Why should I crush the tomatoes by hand instead of using a blender or food processor?
The main reason is flavor: crushing by hand preserves the fresh tomato flavor and texture. Using an immersion blender or food processor can break the seeds, sometimes creating a bitter taste. Hand-crushing keeps your sauce true to an authentic Neapolitan sauce.
What if I can’t find canned San Marzano tomatoes, what’s an acceptable alternative?
Use the highest quality tomatoes you can find, whole canned Italian-style plum tomatoes work best. Avoid pre-seasoned or crushed sauces, which won’t provide the same fresh, bright flavor.
Can I simmer this sauce for a thicker, mellower flavor?
Yes. While traditional authentic Neapolitan sauce is uncooked, you can cook pizza sauce gently for 10–15 minutes to create a deeper, more mellow cooked sauce. It’s a matter of preference: both uncooked and simmered versions are delicious.
What seasonings can I add and how can I adjust the flavor?
This sauce shines in its simplicity, but you can add a few garlic cloves, torn basil leaves, or a drizzle of olive oil. Adjust salt gradually, just a pinch of kosher salt can bring out the best flavor of your high-quality tomatoes.
Easy 2 Ingredient Neapolitan Pizza Sauce Recipe
Ingredients
- 1 28oz can San Marzano tomatoes
- 2 tbsp salt kosher is best
Instructions
- Make the Sauce: Pour the entire can of San Marzano tomatoes—with all their juices—into a medium bowl. Using clean hands, gently crush the tomatoes until they break down into a loose, rustic sauce. Once the tomatoes are fully crushed, stir in the salt. Tip: Hands work best here. Blenders or forks can crush the seeds, which sometimes makes the sauce taste bitter.
- Use the Sauce: Your pizza sauce is ready to use immediately and makes enough for about 4 pizzas. Store extra sauce in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Any leftovers can be saved and turned into a simple, beautiful pasta sauce.
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