How To Make Pizza Sauce

How To Make Pizza Sauce

Susan’s Cooking School shows you how to make a delicious and easy pizza sauce and how to apply it to Susan’s pizza dough ( Susan also shows how to peel the dough into the oven using a sheet pan instead of a baking stone!
The complete pizza sauce recipe plus other recipes and videos are available at
For more information, visit Susan’s blog at
Susan’s Pizza Dough FAQs page:


  1. It really depends on your refrigerator temperature and other factors. I freeze it if I don't think I'll be using it in a few days. The problem with tomato sauce is that it can get moldy.

  2. Can you use fresh tomato? I'm trying this recipe in addition to your Pizza Dough and I want it to be delicious as hell..and natural…

  3. I really hate when people make a damn video on how to do something and they HAVE audio and don't say the exact amount of each ingredient you need then you have to go and make an effort to find their site & recipe and then not even that works! Is it too damn hard to say exact amount!!!!!!!!!

  4. The reason that I don't put salt in my pizza sauce is that the cheese adds so much salt to the pizza in addition to the salt that is already in the dough. Of course, that's just my preference.

  5. Nope, I buy mozzarella blocks and shred them at the supermarket or at home. I use the electric element in the oven. Which I guess is used for heating purpose maybe? Because gas is not working at the meantime. So I heat it first, then put the pizza in, and set my watch for 3 minutes exactly. Cheese melts so well, and pizza tastes delicious.

  6. Are you buying pre-shredded cheese? Sometimes it has additives to prevent it from clumping together that make it brown too quickly. Also a hotter oven temperature will cause the cheese to cook too fast, but I've never seen it do so in 3-5 minutes.

  7. Hi ssady, 20 to 25 minutes won't burn the cheese? I usually buy ready pizza dough, and ready to eat pepperoni, and shredded mozzarella, but the cheese only looks like handling 3 to 5 minutes. Otherwise it burns.

  8. The onions will cook down quite a bit. If you don't like a chunky texture, you can puree the sauce by putting it through a food mill or by using a stick (immersion) blender. I often use the latter. Best wishes.

Leave a Reply to Susan's Cooking School Cancel reply

Your email address will not be published.