SIMP SAUCE | A Simple Pizza Sauce Recipe with Big Flavor

pizza sauce on dough
A vibrant and fresh pizza sauce recipe. A pizza should be working together as a band to create the perfect song for your taste buds.


Pizza should be working together as a band to create the perfect song for your taste buds.

The sauce is a lot like the bass guitar, your toppings are playing the drums and your dough is shredding lead guitar and singing through the whole meal. The rhythm section is important so let’s get to it.



Canned tomatoes are a lot like sports teams. They all do the same thing but, depending on who you’re talking to, some do it better.

Any canned tomatoes will do the trick. I don’t discriminate, but my favorite is Bianco Dinapoli. Here is why…

        1. They’re organic
        2. Rob Dinaopoli is an amazing dude
        3. Chris Bianco is a legend, a huge inspiration, and a badass

I use the blue can, crushed tomatoes. Any 28oz can of your favorite crushed tomatoes is going to work just fine. In my opinion, sauce should be simple.You want your sauce to taste vibrant and fresh, it’s there to accent the other flavors.

Bianco Dinapoli blue can of crushed tomatoes


It’s important and sets a tone, but it is background music. This might not be a shared opinion, but I don’t really give a shit what other people think and neither should you.

Like every recipe that I post you’re going to need a kitchen scale. ACCUTECK is the one I use at home and in my restaurants.




pizza sauce on dough


A simple pizza sauce recipe that packs some big flavor (with video)

What You'll need

  • Immersion Blender or Food Processor
  • Kitchen scale


  • 28 oz Crushed tomatoes
  • 4 Grams Oregano
  • 4 Grams Black pepper
  • 2 Grams Crushed pepper
  • 8 Grams Salt
  • 4 Grams Cut Basil
  • 12 Grams Olive Oil
  • 1/2 Cup Water
  • 4 Grams Fresh Minced Garlic (If you want some bigger flavor)


  • Put all ingredients into a bowl and with an immersion blender or food processor give the mix a solid spin around the block, maybe 90 seconds of blending

Love, crust, and pizza dust,

Alex Koons

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