Authentic napoli pizza sauce recipe: 59 photos

Neapolitan Pizza Sauce

FAQ

Napoli sauce* is a 'general' basic, classic and versatile sauce made with tomatoes, onions, garlic and dried herbs including basil, oregano and parsley. Fresh herbs are best used at the end when you add the sauce to the pasta or dish for which you are using it.
Neapolitan pizza needs to be cooked in a wood-fired oven, low domes and a small vent, to keep the temperature at 400 degrees, and to cook in exactly one minute and a half”: this is the Salvo brothers' secret. Ciro Oliva says his own secret is to cook the pizza right by the entrance of the oven.
One of its defining characteristics is that there is often more sauce than cheese. This leaves the middle of the pie wet or soggy and not conducive to being served by the slice. Because of this, Neapolitan pizzas are generally pretty small (about 10 to 12 inches), making them closer to the size of a personal pizza.
With real italian pizza, you will find homemade sauce made from freshly peeled tomatoes and a blend of savory, complimenting herbs. You will also notice that authentic Italian pizza doesn't combine the toppings and sauce to be cooked together. They simply layer the sauce along the crust.
Traditional sauce made using plump, ripe tomatoes, onion, garlic, herbs and spices. Serve with your favourite pasta or as a base for finished meals.
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