By Brian Hernandez

In part 1 of this three-part series of articles, we looked at how heat affects each ingredient in your pizza sauce and addressed the question of whether or not you should cook your pizza sauce. Now let’s take a closer look at the key ingredients in your sauce.

When it comes to crafting the perfect pizza sauce from scratch, ingredient quality is everything. Starting with tomatoes, the undeniable star, you can’t beat authentic San Marzano tomatoes. These prized plum tomatoes, cultivated in the nutrient-rich volcanic soil of Italy, are renowned for their sweet, low-acidic flavor and dense, meaty texture. They’re equally spectacular in raw sauces for their fresh brightness or in cooked sauces for their deep, rich complexity.

If San Marzanos are out of reach—and keep in mind that some tomatoes are falsely labeled as San Marzanos—Roma tomatoes and other plum varieties are excellent alternatives. They offer a balance of juiciness and flavor without the excessive wateriness of varieties like beefsteak tomatoes, which require significant reduction to achieve a proper consistency.

Related: Pineapple on pizza: Why it’s a slice worth serving and 11 ideas for doing it differently

Oil is another critical component, and it needs to the right kind of oil. While vegetable oil may save a few pennies, it lacks the aromatic complexity of EVOO. A drizzle of high-quality EVOO infuses the sauce with fruity, peppery and slightly bitter notes, elevating even the simplest recipes. Look for Italian varieties for authenticity, since their heritage and craftsmanship make a difference in depth and quality. EVOO isn’t just a functional ingredient—it’s the soul of a classic sauce.

Herbs bring it all together, and no herb does this better than basil. While you might think “basil is basil,” not all varieties are created equal. Genovese basil, the quintessential pizza herb, delivers a robust, peppery sweetness that complements tomato-based sauces beautifully.

For maximum freshness, grow your own basil. Naming your basil plant is optional but highly encouraged—who wouldn’t want Herbaceous Maximus or Leaf Erickson gracing their windowsill? If fresh basil isn’t available, dried basil and oregano can still pack a punch, although their flavors are more subdued and earthy.

The supporting cast includes aromatics like garlic and onions, both of which can transform a sauce in unique ways depending on preparation.

For example, fresh garlic offers a sharp, spicy bite when raw, while cooking turns it sweet and mellow.

Onions, whether white or red, can bring a hint of crunch in raw sauces or a caramelized sweetness when cooked.

Salt, meanwhile, works as the flavor enhancer, tying everything together regardless of whether your sauce is simmered or raw.

But as with any ingredient, balance is key—too much of one element can overwhelm the entire sauce.

The takeaway? Every ingredient plays a pivotal role, and understanding their characteristics is the first step to crafting your perfect pizza sauce. Whether you’re simmering or serving it fresh, the magic is in the details.

One more thing: If you’re looking for alternatives to the standard red pizza sauce, we’ve got you covered. Click the link below to learn about varieties like Romesco sauce, spicy Arrabbiata and Puttanesca sauce, among other possibilities!

Related: 10 marinara alternatives: Boldly saucing where no pizza chef has sauced before


Brian Hernandez is PMQ’s associate editor, test chef and director of the U.S. Pizza Team.

Food & Ingredients