My first success in experimenting with pizza is something that, honestly, I did not give much thought to. I came across the same advice in a few different places, and just decided to go with it. Super simple, and surprisingly delicious.
DO NOT COOK YOUR PIZZA SAUCE!
Just crush up some canned whole tomatoes, then season with salt, sliced garlic, and olive oil until it tastes good. You can even add an anchovy if you want (I’ve done Worcestershire since I don’t have anchovies, which worked well).
If you’re the measuring type:
2 cups crushed tomato (pick whole tomatoes out of the can, crush by hand)
2 T olive oil
1/4 t salt
1 clove of garlic, thinly sliced (I know this seems like a small amount, but the original recipe only called for 3 slices…)
The biggest issue is sometimes the tomatoes are a bit watery. Sometimes I crush them over the sink so extra juice runs out.
I have used this style of sauce in neopolitan, grilled, sicilian, and chicago style pizzas. It may not be the perfect sauce for all of them, but it worked better than any sauce I’ve put on homemade pizza before.
