The Secret Behind Our Pizza Sauce
The Heart of a Great Pizza
At Salvatore Pizza, we believe that a truly exceptional pizza begins with an exceptional sauce. While many focus on the dough or toppings, we know that the sauce ties everything together and provides the foundation of flavor that makes our pizzas stand out.
Our signature sauce recipe has been in the Salvatore family for three generations, originating in Naples before making its way to California. While we can't reveal our complete secret recipe (some family traditions must be preserved!), we're happy to share insights into what makes our sauce special and how you can create a delicious pizza sauce at home.
The Tomato Foundation
The cornerstone of any great pizza sauce is, of course, the tomatoes. At Salvatore Pizza, we're particular about our tomatoes – we use a specific variety of San Marzano tomatoes grown in the volcanic soil of Mount Vesuvius in Italy.
What makes these tomatoes special?
- They have fewer seeds and less water content than regular tomatoes
- Their flesh is thicker and less acidic
- They offer a perfect balance of sweetness and acidity
- Their distinctive flavor profile includes notes of sweetness, minerality, and a hint of bitterness
San Marzano tomatoes, the foundation of our sauce
For home cooks, we recommend seeking out canned San Marzano DOP tomatoes (the DOP certification ensures they're authentic). If these aren't available, look for high-quality plum tomatoes with low water content.
The Slow-Cooking Method
Another crucial element of our sauce is the cooking method. While many modern pizzerias use quick-cook or even raw sauces, we believe in the traditional slow-cooking method. Our sauce simmers for hours, allowing the flavors to develop and intensify.
The slow cooking process accomplishes several things:
- It reduces water content, creating a thicker, more concentrated sauce
- It allows flavors to meld together harmoniously
- It slightly caramelizes some of the natural sugars, adding depth
- It mellows the acidity of the tomatoes
For home cooks, even a 30-minute simmer can dramatically improve your sauce compared to using uncooked tomatoes.
Our Secret Ingredient Blend
While basic pizza sauce might contain just tomatoes, salt, and perhaps a bit of oregano, our sauce incorporates a carefully balanced blend of herbs and aromatics. Without giving away too much, here are some components that contribute to our sauce's distinctive flavor:
Fresh Basil
Not dried, but fresh Italian basil added at the end of cooking to preserve its aromatic qualities
Garlic
Roasted to bring out its sweetness rather than the sharp bite of raw garlic
Extra Virgin Olive Oil
We use a specific variety from Sicily that adds a peppery, fruity note
Our "Secret" Element
This we can't reveal, but it adds a subtle umami quality that deepens the flavor without being identifiable
"The perfect pizza sauce should enhance the other ingredients without overwhelming them. It should taste distinctly of tomato, but with layers of flavor that reveal themselves with each bite."
A Simplified Recipe for Home Cooks
While our restaurant sauce involves specialized ingredients and equipment, here's a simplified version you can make at home that captures some of the essence of our sauce:
Homestyle Salvatore-Inspired Pizza Sauce
Ingredients:
- 1 can (28 oz) whole San Marzano tomatoes (or best quality you can find)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 small onion, finely diced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon sea salt
- 1 teaspoon sugar (if tomatoes are particularly acidic)
- 5-6 fresh basil leaves, torn
- 1 tablespoon butter (our little secret for home cooks - adds silkiness)
Instructions:
- Heat olive oil in a heavy-bottomed saucepan over medium heat.
- Add onions and cook until translucent, about 5 minutes.
- Add garlic and cook for 30 seconds until fragrant, being careful not to brown it.
- Add the canned tomatoes with their juice, crushing the tomatoes with your hands as you add them.
- Add oregano, red pepper flakes, salt, and sugar if using.
- Simmer uncovered on low heat for about 30 minutes, stirring occasionally.
- Turn off heat and stir in torn basil leaves and butter.
- Allow to cool, then blend slightly with an immersion blender for a smoother consistency if desired, or leave chunky for a more rustic sauce.
Note: This sauce can be made ahead and refrigerated for up to 5 days, or frozen for up to 3 months. The flavor actually improves after a day in the refrigerator.
Using Your Sauce Like a Pro
A few tips from our kitchen on how to use your pizza sauce like a professional:
- Less is more – a thin layer of sauce allows the other flavors to shine
- Always spread the sauce from the center outward, leaving a border for the crust
- Apply the sauce to room-temperature dough, not cold dough
- For an authentic experience, don't oversauce – proper Italian pizza is more lightly sauced than American versions
The Legacy in Every Bite
While the commercial sauce we use at Salvatore Pizza contains additional elements and is made in larger batches with specialized equipment, the soul of our sauce is captured in these fundamentals: quality tomatoes, proper cooking technique, and a balanced blend of complementary flavors.
Each time we prepare our sauce, we're honoring a tradition that connects us to our Italian heritage and to the generations of Salvatores who perfected this recipe before us. We hope this glimpse into our process enhances your appreciation of what goes into every Salvatore pizza – and perhaps inspires your own pizza-making adventures at home.
