A true pizzaiolo never cooks their sauce beforehand, the Moed Pizza Oven will do that in seconds. A proper sauce should taste fresh, vibrant, and pure.
Keep it simple!
This is for 6 to 7 pizza’s (approx. 250g each)
Ingredients & Exact Quantities
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2 cans (800 g total) of San Marzano Tomatoes (D.O.P.) – The gold standard of tomatoes.
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8 g Fine Sea Salt
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A handful of fresh basil leaves or 2 teaspoons of oregano
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Optional: A tiny drizzle of extra virgin olive oil
Step-by-Step Guide: Sauce
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Crush, Never Blend: Empty the cans of San Marzano tomatoes into a bowl. Use your hands to gently crush them, or use a food mill (passe-vite). Never use a hand blender! Blending chops the seeds, releasing a bitter taste and turning your vibrant red sauce into a pale pink foam.
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Season: Add the 8g of sea salt and tear the fresh basil leaves or the 2 teaspoons of oregano into the tomatoes. Stir gently.
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Infuse: Cover the sauce and let it rest in the fridge until you are ready to bake. This gives the basil time to infuse its sweet aroma into the tomatoes.