Pizza Sauce Guide

A Journey Through Italy’s Pizza Sauces

Your source to great sauce.

Pizza isn’t just food — it’s a craft, a tradition, and a personal experience. Every region in Italy has its own take on the perfect sauce, shaped by local ingredients, climate, and culture. This guide is your source to discovering those rich, regional flavours — from the sun-soaked tomatoes of Naples to the spicy depth of Calabria.

Try them all, tweak them to your taste, and most importantly, enjoy the process. Great sauce isn’t just about recipes — it’s about connection, curiosity, and a love for what you create.

Buon appetito — and welcome to the heart of Italian pizza.

1. Naples (Neapolitan Style)

• Sauce Name: Sugo di Pomodoro Crudo (Raw Tomato Sauce)
• Main Ingredients: San Marzano tomatoes (preferably DOP certified), sea salt, extra virgin olive oil, fresh basil
• Preparation: Tomatoes are hand-crushed or lightly blended to retain texture; the sauce is uncooked
• Usage: Spread raw over pizza dough before baking, most famously used in Pizza Margherita
• Flavour Profile: Bright, fresh, clean tomato flavour with natural acidity and herbal notes

2. Rome (Roman Style)

• Sauce Name: Sugo all’Aglio e Olio (Garlic and Oil Tomato Sauce)
• Main Ingredients: Tomato purée, minced garlic, extra virgin olive oil, oregano, salt
• Preparation: Garlic is sautéed in olive oil, then tomato purée and oregano are added and simmered briefly
• Usage: Common on thin, crispy Roman pizzas
• Flavour Profile: Aromatic, garlicky, savory with less emphasis on sweetness

3. Sicily (Sicilian Style)

• Sauce Name: Cooked Tomato Sauce
• Main Ingredients: Tomato paste, onions, garlic, oregano, olive oil; sometimes anchovies or sugar
• Preparation: Sauce is cooked and reduced, often simmered for 1–2 hours for deep flavour
• Usage: Used in thick, pan-baked pizzas; sometimes layered above cheese
• Flavour Profile: Rich, sweet-savory, full-bodied with umami and caramelized undertones

4. Puglia (Apulian Style)

• Sauce Name: Sugo di Pomodoro Fresco (Fresh Tomato Sauce)
• Main Ingredients: Fresh tomatoes, garlic, olive oil, parsley or basil, sea salt
• Preparation: Either left raw or lightly sautéed; ingredients emphasize freshness and clarity
• Usage: Rustic, light pizzas with simple toppings
• Flavour Profile: Tangy, bright, herbaceous, ideal for summer pizzas

5. Calabria

• Sauce Name: Spicy Tomato Sauce with ’Nduja
• Main Ingredients: Tomato purée, ’Nduja (spicy spreadable pork sausage), garlic, olive oil
• Preparation: ’Nduja is melted into hot oil, followed by tomato purée and brief simmering
• Usage: Paired with bold toppings like red onions or sharp cheeses
• Flavour Profile: Hot, smoky, deeply savory and fatty

6. Campania (Margherita Style)

• Sauce Name: Classic Margherita Sauce
• Main Ingredients: San Marzano tomatoes, sea salt, olive oil, fresh basil
• Preparation: Hand-crushed tomatoes, seasoned simply; no cooking
• Usage: Signature sauce of Pizza Margherita
• Flavour Profile: Balanced, fresh, slightly sweet with a clean tomato essence