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Garlic pizza sauce like a pizzeria. How to make pizza sauce like in a pizzeria

According to one version, pizza was invented by poor Italians, who for breakfast collected the leftovers of food after last night and laid them out on a wheat tortilla. Today this dish is one of the most popular. There are varieties with tomatoes, garlic, seafood, sausages and vegetables. The sauce is prepared for it different recipes. Some will be given in this article.

Tomato based sauce

In the homeland of pizza - in Italy, the sauce is prepared from fresh tomato ov and preserved in own juice. It is not forbidden to try both options and choose the best one for yourself. If there are no canned ones, and the season is not for fresh ones, you can prepare a filling from tomato paste.

What you need:

  • tomato paste;
  • water;
  • salt, it is better to take sea salt;
  • basil;
  • olive oil;
  • sugar.

Cooking:

  1. In a saucepan, mix equal parts water and tomato paste by eye, and put on fire.
  2. Pour in some olive oil and simmer over low heat for 5 minutes.
  3. Salt and sweeten to taste. Mince a clove of garlic and place in a bowl.
  4. Add a pinch of basil and oregano. Simmer the sauce for 5 more minutes. homemade pizza and turn off the gas.

White pizza sauce

This is the next most popular sauce. It can include any herbs and not too hot spices. The recipe for a creamy sauce for juicy pizza is not much different from making a sauce. Try to make it yourself, and perhaps it will replace the usual tomato sauce.

What you need:

  • pepper;
  • salt, you can sea;
  • butter;
  • eggs;
  • Wheat flour.
  1. Put a deep frying pan on the stove and pour 60 gr. flour.
  2. Dry it until the shade changes to golden. Add some ground black pepper and sea ​​salt.
  3. In a thin stream, without ceasing to stir, pour in 500 ml of milk.
  4. Bring to a boil and filter through a sieve.
  5. In another container, beat 3 eggs with a mixer, add 200 gr grated on a fine grater. cheese and melted in a pan 60 gr. butter.
  6. Combine everything and use the sauce for its intended purpose.

What you need:

  • fresh tomatoes;
  • fresh garlic;
  • hot pepper;
  • Sweet pepper;
  • a mixture of dried herbs - oregano, basil, dill, parsley, savory and rosemary;
  • vegetable oil;
  • salt, you can sea.

Cooking:

  1. 2 kg of ripe fleshy tomatoes free from the skin.
  2. 400 gr. peeled onion and chop. Add minced 3 cloves of garlic.
  3. Put 3 ingredients in a saucepan, send 3 chopped with seeds here bell peppers and 2 chili.
  4. In a separate bowl, combine spices, herbs and pour 100 ml vegetable oil or olive.
  5. Bring the vegetables to a boil in a saucepan and simmer over low heat under the lid for 20 minutes, shaking with a spoon.
  6. Remove from heat, add spices in oil, add 1.5 tbsp. salt and grind with a blender.
  7. Boil. The sauce is ready. If you are going to cook for the future, then lay it out in sterilized jars and roll it up.

Here are the most popular pizza sauce recipes. Try it, don't be afraid to experiment and find your own The best way cooking. Good luck!

Delicious and aromatic pizza - a traditional dish Italian cuisine. There are a huge number of recipes for this wonderful dish. They may differ appearance, size and filling, but they are united by certain rules, compliance with which is mandatory. They consist not only in the preparation of special dough and fillings. The main requirement is homemade pizza sauce. By learning how to cook it correctly, you can create independent recipes delicious meals.

Technical and technological map (ttk) - a basic recipe compiled in accordance with the requirements Catering. The map includes calorie calculations, the number of components, weight finished product, processing losses. Knowing the Basics technological map you can learn how to make pizza sauce like in a pizzeria or restaurant. A simple rule of food selection will help even at home to make a real Italian treat for every taste.

classic sauce

Traditional classic sauce, which is used in catering, is considered universal. Sweet and sour red pizza sauce is made from canned or fresh tomatoes and is suitable for any topping.

Time for preparing : 40-50 minutes
Servings: 3 liters
Required products:

  • Tomatoes - 3 kg
  • Onion - 600 g
  • Garlic - 3 heads
  • Hot pepper (red) - 3 pcs.
  • Bulgarian pepper (red) - 3 pcs.
  • Provence herbs (dried mixture) - 1 pack
  • Vegetable oil - 150 ml
  • Salt - to taste


Cooking method :

  1. Ripe tomatoes should be washed well and skinned. Can be used canned tomatoes in its own juice. Instead of three kilograms of fresh tomatoes, you will need a 2-liter can of canned ones.
  2. Peel the onion from the husk and chop arbitrarily.
  3. Peel the garlic and cut each clove into two or three pieces.
  4. Wash sweet and bitter peppers, cut off the stalk along with the seeds and cut into 4-6 parts.
  5. Grind prepared vegetables with a meat grinder or blender. Pour the resulting puree into a convenient saucepan and put on a slow fire. Bring the mixture to a boil, then reduce the heat and simmer for another 20-25 minutes.
  6. In a separate bowl, mix vegetable oil, spices and salt. For this amount of products, 2 tablespoons of coarse sea salt are taken, but if desired, the amount can be reduced or increased - to taste. delicious sauce for pizza is obtained by adding dried Provence herbs. You can take the finished mixture, or you can add spices and seasonings separately. Classic composition mixes: basil, dill, oregano, parsley, rosemary.
  7. When vegetable puree becomes homogeneous, add a mixture of oil and seasonings to it, mix well and bring to a boil over low heat. You don't need to boil the pizza sauce for a long time.
  8. When the mixture has cooled, you can cook delicious homemade pizza.

Ready-made tomato pizza sauce can be prepared in advance and stored in glass jar. Pour the hot seasoning into clean, sterile jars and seal. This tomato sauce recipe is designed to prepare 6 half-liter jars.

Sauce "Caesar"

Very beautiful and amazing tasty pizza with white sauce is no less popular than the Mediterranean salad of the same name. Caesar sauce is made from raw egg, so it should be cooked just before making the pizza.


Time for preparing : 5 minutes
Servings : 4
Required Products :

  • Olive oil - 100 ml
  • Anchovies - 20 g
  • Capers - 50 g
  • Garlic - 2 cloves
  • Dijon mustard - 2 tsp
  • Egg yolk - 4 pcs.
  • White wine vinegar - 2 tsp
  • Parmesan cheese - 50 g
  • Salt and pepper - to taste

Cooking method :

  1. Break gently chicken eggs and separate the yolks from the whites. Before seasoning, make sure the food is fresh.
  2. Cut pickled capers and anchovies into small cubes.
  3. Peel and grate the garlic. Can be squeezed out with garlic. AT creamy garlic sauce for pizza usually included fresh product. At home, you can add garlic powder.
  4. Parmesan grate on a fine grater.
  5. Combine all ingredients in a handy bowl, stirring gently with a spatula or spoon. You do not need to beat the seasoning with a blender.

Incredibly tender cheese sauce for pizza "Caesar" is ready. It can be used to prepare dishes with vegetables and meat stuffing. Soft creamy-cheesy taste, unlike traditional mayonnaise, makes any dish even more fragrant and airy. The simplest recipe creamy white sauce can be used to make salad dressings.

Simple sauce with mayonnaise

Quick sauce for homemade pizza is prepared in a few minutes. For cooking, you can take both homemade and purchased mayonnaise.


Time for preparing : 5 minutes
Servings : 4
Required Products :

  • Mayonnaise - 100 g
  • Table vinegar - 1 tbsp. l.
  • Table mustard - 1/2 tsp.
  • salt and allspice- taste

Cooking method :

  • Before preparing the pizza sauce, mix salt and pepper separately - this will make the dressing more flavorful.
  • In a bowl, combine mayonnaise and mustard.
  • Pour in the bite in a thin stream and beat the mixture with a whisk or blender for 2-3 minutes.
  • Chill the mayonnaise pizza sauce in the refrigerator, then use it to coat the dough base.

To make mayonnaise pizza seasoning more tender, to give it a creamy milky taste, you can add a spoonful of unsweetened yogurt or sour cream.

Technological card: pizza, sauce

Pizza. The sauce for this dish is the basis for preparing delicacies at catering points. Almost all types are prepared on its basis. Italian pizza in restaurants and pizzerias. If necessary, some components can be replaced with others and prepare pepperoni pizza sauce from ketchup and mayonnaise. Depending on taste preferences, ketchup can be replaced with a tomato mixture or any other spicy seasoning. You can make a simple sour cream sauce.


The basic sauce for pizza, the recipe of which is taken as a basis, is designed to prepare a ready-made dish weighing 300 grams.

  • Dough. It takes 223 grams to make one medium pizza yeast dough. After heat treatment, the mass of the base is reduced by 4-5 grams.
  • Flour for rolling out the base - 15 g
  • Seasoning - 65
  • Creamy Garlic Pizza Sauce - 67 g
  • Hard cheese - 95 g, at the exit of the finished dish 91 g
  • Spices - 0.5 g
  • Tomatoes - 56 g / 48 g
  • Fresh greens - 3.6 g / 3 g

In the preparation of chicken pizza sauce, the amount of starting products can be increased by 13-15 grams by adding sour cream or mayonnaise. To give a brighter spicy taste, you can use chopped fresh herbs.

Tomatoes are not added to sour cream pizza sauce, they are replaced by fermented milk product. Sour cream should not be very oily.

In contact with

One of the most popular pizza sauces in Italy is the traditional garlic sauce. It is optionally used in a wide variety of Italian dishes, but in classic pizza his presence is essential.

This sauce is based on unrefined extra virgin olive oil. As for the rest of the ingredients, there are many options for flavor combinations. You can add herbs hot peppers, tomatoes (dried, dried or fresh) and various spices.

However, all this is just an addition to basic recipe for which you will need:

Olive oil (150 g):

fresh and juicy garlic(3 cloves);

Salt (a quarter of a teaspoon).

We clean the garlic, chop it very finely (you can grate it or pass it through a garlic press) and rub it with salt, adding a little olive oil in the process. Then we put the finished mixture in a glass container (preferably dark glass) and fill it with slightly warmed olive oil. Mix thoroughly and leave to infuse (at least three hours) in a shaded cool place. After this time, the garlic will “give up” its aroma, endowing the oil with a spicy taste. You can store garlic sauce in the refrigerator for about 10-14 days, shaking occasionally.

Traditionally, this sauce is smeared around the edge of a freshly baked pizza. However, in no case should you use this garlic sauce before placing the pizza in the oven, as the taste of the sauce will not change for the better during heat treatment.

This delicious garlic sauce is also served with pizza after it has been cooked. It is ideal for meat and vegetable fillings, spice up ready meal. The sauce is quite spicy, so if desired, the amount of garlic in it can be reduced. It is made very quickly, and it can be stored in the refrigerator for about five days.

To make garlic mayonnaise sauce you will need:

Sour cream 20% (60g);

Fatty mayonnaise (300 g);

Garlic (one large head);

Black pepper;

Mix sour cream and mayonnaise in a deep and not too wide bowl, add salt and pepper. Peel the garlic and run it through a garlic press. We spread the garlic mass to sour cream with mayonnaise. Slightly beat the resulting mixture with a whisk. The sauce is ready.

This is a well-known French garlic sauce, traditionally served with various meats and fish dishes, including pizza. A particularly delicate creamy garlic taste is achieved by spreading this sauce on the edges of a still hot, freshly baked pizza.

For proper cooking aioli you will need the following ingredients:

Yolk (1 pc);

Garlic (4 large cloves);

Refined vegetable oil (0.2 l);

Water (teaspoon);

Vinegar (tablespoon);

Salt (a third of a teaspoon);

Black pepper (one third of a teaspoon).

At home, the sauce is best prepared by hand, as it will require constant whipping and control, which is difficult to achieve when using a mixer or food processor. And the motor of these devices may not withstand a constant load.

So, to begin with, we grind finely chopped garlic to a mushy state (to speed up the process, you can pass it through a garlic press). Then we add the yolk to the garlic, whisking it slightly (but not much!) and start adding vegetable oil to the mixture by half a teaspoon, gently kneading with a whisk. It is better not to add oil in large portions, as the sauce will simply delaminate, and you will have to start all over again.

The result should be a thick sauce similar to mayonnaise. After that, add salt, pepper and vinegar, and at the very end - water. And immediately whisk the mixture thoroughly. Aioli is ready.

To give the taste of the sauce more sophistication, you can add finely chopped greens.

How to make pizza sauce at home? Recipes in pizzerias vary in composition from one network to another; there are hundreds of options for preparing such seemingly simple sauces as tomato and white. In order not to get lost in the endless variety of sauces and bake delicious homemade pizza, you need to know certain cooking rules and the secrets of Italian cuisine.

TestoVed has collected for you the most delicious and simple recipes pizza sauces are no worse than in an Italian pizzeria: tomato - from fresh tomatoes, tomato paste and tomatoes for the winter - and white - classic, creamy, garlic, sour cream and cheese.

Tomato sauce for fresh tomato pizza

Real italian sauce for tomato pizza it is prepared from fresh tomatoes - there is an opinion that it is this cooking method that allows you to fully reveal the bouquet of tastes and aromas of the classic dressing.

Ingredients

  • fresh tomatoes - 500 g;
  • garlic - 3 cloves;
  • olive oil - 70 ml;
  • salt - 1 tsp;
  • sugar - 2 tablespoons;
  • ground black pepper - a quarter of a teaspoon;
  • dried oregano - 1 tbsp;
  • dried basil - 1 tbsp.

Cooking

  1. We wash the tomatoes and pour over with boiling water. Remove the skin, cut into pieces and put in a bowl.
  2. We clean the garlic. Next, cut each clove in half. Heat the olive oil in a frying pan, put the garlic in it and fry until golden brown. Throw away the fried garlic, we will no longer need it.
  3. Pour the olive oil left over from frying the garlic into the saucepan with the tomatoes.
  4. Salt, add sugar, season ground pepper and herbs. Grind the resulting mass with a blender until smooth. Use the sauce as directed.

Ready-made fresh tomato sauce for pizza should be used immediately or put in the refrigerator until you are ready to bake. Before cooking, the sauce from the refrigerator must be mixed.

Tomato Paste Pizza Sauce

A simpler recipe - tomato paste pizza sauce - is not much inferior classic version and allows you to cook your favorite Italian pastries even in the absence of fresh tomatoes in the home kitchen.

Ingredients

  • onion - 1 pc.;
  • garlic - half a head;
  • olive oil - 2-3 tablespoons;
  • tomato paste - 100 g;
  • water;
  • salt - a pinch;
  • granulated sugar- 1 tbsp;
  • dried basil - 2 tsp;
  • dried oregano - 1 tsp;
  • bay leaf - 1 pc.

Cooking

  1. We clean the onion and chop with a knife. Pass the peeled garlic through a garlic press or crush it with a knife. Heat the olive oil in a frying pan and fry the chopped onion and garlic in it until light golden brown.
  2. Pour the tomato paste into the resulting frying. Pour in clean water and stir. There should be enough water so that the consistency of the sauce turns out like ketchup.
  3. Salt the sauce. We put sugar, herbs and lavrushka. Quantity herbs you can change it as you wish, the taste of the sauce will not suffer from this.
  4. Close the pan with a lid and simmer for 10 minutes.

Remove the finished tomato paste sauce from the heat and cool slightly before applying to the base.

White sauce for pizza like in a pizzeria

A great alternative to the usual tomato - white sauce for pizza. Pizzerias are in no hurry to share all the secrets of their signature white sauces, but the main ingredients are always the same: classic base for the roux, grated cheese and Provencal herbs.

Ingredients

  • garlic - 1 clove;
  • butter - 30 g;
  • a mixture of Provence herbs - 1 tsp;
  • wheat flour - 1 tbsp;
  • milk - 150 ml;
  • grated cheese - 3 tablespoons;
  • salt - a pinch;
  • ground black pepper - to taste;
  • nutmeg- a pinch (optional).

Cooking

  1. Crush or chop the garlic clove with a knife. Butter melt in a frying pan. Add the herb mixture and chopped garlic to the melted butter.
  2. Next, add flour. Stir with a rubber spatula. This must be done very quickly to prevent the formation of lumps.
  3. Whisking continuously, slowly pour the milk into the mixture. Continue to stir and cook until the mixture begins to thicken.
  4. Add grated cheese, mix thoroughly again. Salt, pepper, add nutmeg to taste. Mix and remove from fire. Cool slightly before use.

Lubricate the pizza base cream sauce, slightly short of the edges. If the sauce has cooled too much and thickened, slightly heat it on the stove.

Creamy Garlic Pizza Sauce

If you combine the best of butter and garlic recipes, you get a delicious and savory creamy garlic sauce - in pizzerias, this sauce is one of the three most popular sauces.

Ingredients

  • garlic - 2-3 cloves;
  • butter - 100 g;
  • flour - 150 g;
  • cream - 250 ml;
  • salt - a pinch;
  • ground black pepper - at the tip of tsp

Cooking

  1. Peel the garlic, but do not chop. Heat the butter in a frying pan or saucepan. Fry garlic in melted butter over low heat. When the garlic has acquired a golden hue, we discard the cloves - we will no longer need them.
  2. Pour the flour into the remaining butter and stir until smooth. Pour in the cream and bring to a boil over low heat. Be sure to stir, otherwise the mass will stick to the walls of the pan or stewpan.
  3. Add salt and pepper, stir and remove from heat.

We use the cooled sauce with any filling to your liking.

Sour Cream Pizza Sauce

If you really want homemade pizza, but there is absolutely no time, prepare sour cream pizza sauce. It is enough to mix all the ingredients from the recipe, and you can start baking.

Ingredients

  • garlic - 1-2 cloves;
  • hard cheese - 100 g;
  • sour cream - 100 g;
  • mayonnaise - 2 tablespoons;
  • dried or fresh chopped basil - 1 tbsp.
  • salt - a pinch;
  • ground black pepper.

Cooking

  1. Chop the peeled garlic with a knife or use a garlic press.
  2. Three cheese on a very fine grater hard varieties, which melts well (Parmesan is great).
  3. We combine sour cream and mayonnaise, lightly beat with a fork or use a whisk.
  4. Add chopped garlic cloves and grated cheese to sour cream with mayonnaise. Salt, pepper and stir until smooth.

When using such sour cream sauce the base for pizza before baking can not be covered with cheese.

Cheese sauce for pizza

As in the previous recipe, cheese sauce for pizza allows you to bake your favorite Italian dish without the additional use of cheese, which also simplifies cooking.

Ingredients

  • milk - 0.5 l;
  • wheat flour - 60 g;
  • butter - 60 g;
  • egg yolk - 3 pcs.;
  • hard cheese - 200 g;
  • salt - a pinch;
  • ground black pepper - a quarter tsp

Cooking

  1. Grate hard cheese on a fine grater. Warm milk in a saucepan or microwave. Separate the yolks and beat with a fork.
  2. We heat the butter in a frying pan. Add flour and salt, stir the mixture.
  3. Pour in hot milk and bring the mixture to a boil. After boiling, immediately remove from heat. Add grated cheese, beaten egg yolks, salt and pepper.
  4. Stir until smooth and leave to cool completely.

If a cheese sauce it turned out too much, the unused balance can be stored in the refrigerator for a week, and warmed up a little before.

Tomato sauce for pizza for the winter

To save time in winter, in summer it is worth preparing homemade tomato sauce for pizza for the winter, and then Italian dressing with the aroma of Provence herbs will always be at hand.

Ingredients

  • fresh tomatoes - 3 kg;
  • hot red chili pepper - 1 pc.;
  • sweet bell pepper - 2-3 pcs. (depending on size);
  • garlic - 4-5 cloves;
  • onion - 3 pcs.;
  • vegetable oil for frying;
  • salt - 2 tbsp. l. + for roasting;
  • ground black pepper;
  • Provence herbs - 2 tablespoons;
  • ground sweet paprika - 1 tbsp.
  • granulated sugar - 3 tbsp. l.;
  • vegetable oil - 4 tbsp. l.;
  • apple cider vinegar 5% - 100 ml;

Cooking

  1. Rinse the tomatoes thoroughly and cut in half, cut the halves into two more parts. We remove the stem. Peel the washed peppers and cut into pieces. We twist the tomatoes with pepper through a meat grinder or chop in a blender.
  2. Chop the peeled garlic and onion. Heat the vegetable oil in a frying pan and fry the onion in it until golden. Add a little salt and pepper, spread the chopped garlic and fry for another 5 minutes, stirring occasionally.
  3. Combine tomato puree with onion and garlic, 4 tbsp. vegetable oil, 2 tbsp. salt and granulated sugar. Stir and put into a bowl. Bring to a boil over medium heat, then reduce heat to low and simmer for 1 hour, stirring occasionally. In the process, add Provence herbs, taste for salt, sugar and seasonings.
  4. After the specified time, remove from heat and grind with a blender until smooth. Bring to a boil again and cook at a very low boil for another 25 minutes. Pour in the vinegar, cook for 5 minutes until cooked.
  5. Pour the hot billet into pre-sterilized jars, twist with metal lids and leave to cool completely.

From the amount of products given in the recipe, a little less than 4 liters of finished sauce is obtained. Open jars should be stored in the refrigerator in winter.

Dear readers, we hope TestoVed answered the question of how to make pizza sauce like in a pizzeria with your own hands. Become real masters of pizzaiolo and share your culinary achievements in the comments!

Garlic pizza sauce (or garlic oil) is a seasoning that my family, in fact, cannot do without a single pizza. If guests come who categorically do not want garlic, then I will do it without it, but for myself - consider never. Is that just some well, very specific recipes.

This fanatical commitment to garlic pizza sauce is not unique to our family. In pizzerias (at least in Italian ones), this sauce is an absolute standard along with tomato: it should certainly be on hand at the pizzaiola, because it is part of the marinara pizza. In other pizzas - at the request of the client. As far as I know, in addition, as for an extra component of pizza, they do not pay for it. It's just seasoning.

I prefer freshly made garlic pizza sauce over bottled infused garlic oil. The calculation of the amount of ingredients is simple: for 1 pizza - approximately 1 tablespoon of olive oil, and how much garlic you need. I mean, here I’ll take 1 large clove for 3 tablespoons, but you can take one small one for one. If only there was no more garlic than butter.

Peel the garlic and press through a garlic press. Directly into a bowl of olive oil. It is convenient to keep the oil in a wide-mouthed bowl.

Shake garlic in oil. Here is the finished sauce. In my opinion, it is tastier and more aromatic if you let it stand for half an hour or an hour. But if it stays for more than six hours at room temperature, then it will change the smell to a less pleasant and more pungent one.

Now let's see how to apply garlic sauce on pizza. There are two approaches: either it is added to the workpiece before baking, or after. I prefer the first approach. In this case, the sauce in the bowl is swirled with a spoon and splattered over the surface of the pizza somewhere after the base primer has been placed on it. Flakes of garlic are scooped into a spoon, spraying is done in a spiral motion. For one pizza - one tablespoon. Well, maybe one and a half.

How to apply garlic oil ready pizza- a bit different. It uses oil, without garlic flakes. Those. no need to stir in a bowl with a spoon, just scoop up the oil with it and drip on the pizza. Or the same can be done with a silicone plastic brush.

Purely theoretically, you can, of course, water the pizza garlic sauce and from a gravy boat (which is what experienced pizzaioli do - but I note that they also have special gravy boats - narrow-nosed). However, if you are not a pro, it is still more convenient to use a spoon, and there is nothing wrong with that. From a gravy boat there is a risk of splashing too much, and with a spoon - you are guaranteed not to go wrong.