The authentic Neapolitan method: crush whole peeled tomatoes by hand, season, done. No cooking, no blending, no garlic, no oregano.

Ingredients

Makes enough for 4–5 pizzas

  • 1 can (400g) whole peeled tomatoes, packed in juice — San Marzano or equivalent sweet variety
  • 1 tsp fine sea salt (start with less, adjust)
  • 1 tbsp extra-virgin olive oil
  • 2–3 fresh basil leaves, torn (optional)

Method

  1. Open the can and pour tomatoes with all their juice into a bowl.
  2. Crush by hand — squeeze each tomato until it breaks apart. Keep it chunky. Do not use a blender or food processor.
  3. Add salt, olive oil, and torn basil. Stir lightly.
  4. Taste. If bland, add a pinch more salt. If acidic, add a small pinch of sugar (rarely needed with good tomatoes).
  5. Check consistency: the sauce should be thin and loose, not thick. If it looks too thick, stir in a splash of the reserved can juice.

Make fresh, use immediately. Do not refrigerate and reuse — the sauce is best within minutes of being made.

Amount per pizza

  • 250g dough ball: 2–3 tablespoons sauce
  • Spread in a thin, even layer. Too much sauce = soggy base.

Notes

  • What to buy: Look for whole peeled tomatoes labeled San Marzano (DOP) or a similar sweet, low-acid Italian variety. Avoid crushed or diced — you want whole tomatoes you crush yourself to control texture.
  • No garlic: Traditional Neapolitan sauce does not contain garlic. Leave it out.
  • No cooking: Cooking concentrates the sauce and changes the flavor profile. The thin, fresh crush is what creates the bright tomato taste on a Neapolitan pizza.