I can assure you that the anchovies in this pizza sauce recipe are there for the subtle saltiness and unique savoriness they provide, and not just so you can tell your friend (the one who really hates anchovies) that they just ate some. Could it be for both? Sure.
This pizza sauce recipe represents a new and improved version of the one we posted way back in 2007. We snuck in some of the aforementioned fish, and we’re also using both fresh and dried oregano. I love this sauce. If there’s a tastier, all-purpose pizza sauce recipe out there, I haven’t tried it.
Convention wisdom says that great pizza is all about the crust. Which is certainly a huge factor, but if you were given the choice between a great crust topped with a bad sauce, and a grocery store crust made with a delicious, world-class sauce, which would you prefer?
Of course, around these parts the argument is completely academic since we’ve not only provided you with a plan for perfect sauce, but given you several great pizza dough recipes, like our famous no-knead pizza dough, as well as the venerable Wolfgang Puck California-style dough recipe. I hope you make pizza soon. Enjoy!
Ingredients (makes about 3 cups):
3 tbsp olive oil
2 anchovy filets
4 cloves garlic, minced
2 tbsp chopped fresh oregano
1/4 tsp red pepper flakes, or to taste
1/4 tsp dried oregano
1 can (28 oz) whole peeled “San Marzano” tomatoes
salt and pepper to taste
1/2 tsp sugar
very small pinch baking soda
