I am excited to share this Easy Pizzeria Style Pizza Sauce with you guys!
Back in the day, I worked at a pizzeria. I worked there my junior and senior years of high school as well as at another location of the same pizzeria during my first two and half years of college. I’ve made my fair share of pizza. I love pizza!
When we would make sauce we would make it in a five gallon bucket. It had 2 10 lb cans of tomato sauce and 2 10 lb cans of crushed tomatoes. We would dump those in first and then mix in the spices. I really loved their pizza sauce, but making 40 lbs at a time seemed a bit much, so a few years after I retired from my pizza making days, I figured out how to scale it back to a realistic amount.
This sauce is really good. Just the right balance between, salt-y, tomato-y, basil-y and garlic-y. We love to save a little and dip bread sticks in it. Yum!
I still have the original recipe memorized so if you ever find yourself in need of 40 lbs of pizza sauce, just let me know. I’m your girl!
And for all those other times when you just need enough to make 2 or three pizza’s for your family. This is for you!
Serve with
- 1 8 ounce can tomato sauce
- 1 cup crushed tomatoes (canned)
- 1 tsp salt
- 1 tsp sugar
- 2 tsp basil
- ¼ tsp garlic powder
- ⅛ tsp pepper
- Drizzle of olive oil (optional) The place I worked didn't add olive oil, but I have a deep rooted belief that anything made with tomatoes goes up a notch when you add a little olive oil!
- In a small mixing bowl, combine all ingredients and stir.
- Refrigerate for at least an hour so flavors can mingle. We always made it at least 5-6 hours in advance.
- Spoon on to pizza dough and spread evenly, leaving and inch of dough uncovered along the edge. Top with mozzarella cheese and your favorite pizza toppings.
This sounds great Maria. At my moms restaurant, she made a great cheese mixture for pizza. Equal parts of Mozzarella and American. Once in awhile she would grate equal parts of mozzarella, American and provolone for a little different taste !cathy
Yum! I really wish I could have eaten at your moms restaurant, it sounds amazing! Thanks Cathy!
I can’t wait to try this!!! Looks fantastic! I usually store my sauces in infinity jars to keep longer. Infinity jars are good for this kind of thing and the violet glass helps anything to stay fresh for a long time. https://infinityjars.com/collections/screw-top-jars
Thanks Jennifer, hope you like it!
Hi can i get the recipe for the 40 pound pizza sauce thanks
Hi Ray, It was two size 10 cans of tomato sauce, two size 10 cans of crushed tomatoes. 5 ounces of sugar, 5 ounces of salt, an ounce and a half of basil, half and ounce of pepper and 2 tsp of a very strong garlic powder. Mixed all together in a five gallon bucket.
Do you cook it? Or just Refrigerate
Hi Mike, Just refrigerate.
Wow!! Loved this sauce. You mentioned you still have the recipe for the 40 LBS of sauce. Would you mind sending that to me. I was thinking of making it and giving as gifts in jars.
Hi Richard, Glad you love the sauce, and what a fun idea to give it as gifts. This recipe won’t work for long term canning, but if you are giving it away fresh to be used within a week, it should be fine. The other option is freezing it. It can be frozen for up to 3 months. We did the salt, sugar and basil by weight so I am not sure what that is as measurements. Hopefully you have a kitchen scale. 🙂
The recipe is:
2 (10 lb) cans crushed tomatoes
2 (10 lb) cans tomato sauce
5 ounces sugar
5 ounces salt
1 1/2 ounces dried basil
4 tbsp garlic powder
2 tbsp ground black pepper
We did not add olive oil at the pizza place but I always put a drizzle in mine, so you could add a few tablespoons if you desired.
How long do you bake your pizza?
About 15 minutes in a regular oven or 7-8 in a convection.