Homemade Pizza with Slow-Simmered Pizza Sauce
Making pizza from scratch is one of those kitchen projects that sounds simple until you actually set aside the time to do it properly. It is not difficult, but it is slow, especially if you are making the dough, preparing toppings and cooking a rich tomato pizza sauce from fresh ingredients. The reward, however, is a homemade pizza that tastes far better than anything rushed, and it is a lovely recipe to make on a day when you are happy to potter around the kitchen.
This was my first attempt at making pizza completely from scratch, and although it took longer than expected, it was absolutely worth the effort. The dough needs time, the sauce benefits from a gentle simmer, and the toppings need a little preparation, but the finished pizza feels like a proper homemade meal. If you enjoy relaxed cooking, this is a satisfying weekend recipe rather than a quick weeknight dinner.
My half of the pizza had to be cheese-free, as dairy has become something I need to avoid. Even without the cheese, the pizza was still full of flavour thanks to a generous pile of vegetables, home-reared ham, pineapple and sultanas. The combination of sweet, savoury and smoky flavours worked beautifully with the thick tomato sauce.
The pizza dough recipe came from the Baking Mad site, and it worked so well that there was no need to change it. The dough recipe makes three pizzas, which is ideal if you like to cook once and make life easier later. Extra pizza bases or cooked pizzas can be tucked into the freezer, ready for another evening when you want a homemade meal without starting from scratch.
The real star here is the slow-simmered pizza sauce. It is made with tomatoes, garlic, chilli, smoked paprika and a dash of Worcester sauce. The tomatoes are cooked down until thick, glossy and slightly syrupy, giving the sauce a deep flavour that spreads beautifully over pizza dough. It is simple, versatile and freezer-friendly, so any leftovers can be saved for future homemade pizzas.
A rich, slow-simmered tomato pizza sauce made with garlic, chilli, smoked paprika and Worcester sauce. It is ideal for homemade pizza and can be stored in the fridge or freezer for another day.
-
2
cans of tomatoes
or the equivalent amount of fresh tomatoes -
1
chilli
chopped -
1/2
teaspoon
smoked paprika -
4
garlic cloves
peeled and chopped or crushed - A dash of Worcester sauce
-
If you are using fresh tomatoes, skin them first. Place the tomatoes in a bowl of freshly boiled water for about a minute, then lift them out with a slotted spoon and plunge them into a bowl or sink of cold water. Once they are cool enough to handle, slip off the skins and chop the tomatoes into chunks.
-
Tip the fresh or canned tomatoes into a pan. Bring them to the boil, then reduce the heat and leave them to simmer gently for at least one hour, or closer to two hours if you have the time. The longer simmer helps the tomatoes reduce and intensifies the flavour of the sauce.
-
When the tomatoes have reduced by roughly half, add the chopped chilli, smoked paprika, garlic and Worcester sauce. Continue simmering for around 15 minutes, or until the pizza sauce looks thick, glossy and slightly syrupy. The Worcester sauce gives the tomato sauce a savoury depth, while the smoked paprika adds warmth and a gentle smoky note.
-
Spread as much sauce as you need over your prepared pizza dough, then add your chosen toppings. Any leftover sauce can be cooled and stored in the fridge or freezer, making it easy to prepare another homemade pizza later in the month.
This homemade pizza sauce is especially useful if you are making several pizzas at once. Because the dough recipe makes three pizzas, a batch of sauce can be divided between them or saved for future meals. It works well with classic cheese toppings, but it also holds its own on a cheese-free pizza, where the flavour of the tomatoes, garlic and smoked paprika becomes even more important.
If you prefer a smoother sauce, you can blend it once it has finished simmering. If you like a more rustic pizza sauce, leave it chunky and spread it directly over the dough. Either way, allow the sauce to thicken properly before using it, as a watery sauce can make the pizza base soft. A glossy, reduced sauce gives the best flavour and texture for homemade pizza.
Making pizza from scratch may not be the fastest way to get dinner on the table, but it is a rewarding recipe when you have the time. With a reliable dough, a rich tomato sauce and a freezer stocked with extra portions, future pizza nights become much easier.