When your pizza cravings hit, you’ve got choices: from crafting a homemade pie or popping a frozen one in the oven, to ordering from an app. Or, you could strike a balance between convenience and quality by combining store-bought and homemade ingredients—starting with the sauce. Surprisingly, much like pasta sauce, there are fantastic options available on supermarket shelves, as noted by chefs.
“A little-known secret is that your favorite pizza joint might use jarred or canned sauce—and that’s perfectly fine,” says George Formaro, chef-partner at Centro in Des Moines, Iowa. “The distinction between a pizzeria pizza and a homemade one often boils down to skill and technique.”
So, which pre-made pizza sauce brands do chefs stand by today?
Our Pizza Sauce-Savvy Chefs:
– Erin Clarke, recipe developer and author of “Well Plated Every Day” based in Milwaukee, Wisconsin
– George Formaro, chef-partner of Orchestrate Hospitality restaurants, including Centro in Des Moines, Iowa
– Yumna Jawad, CEO and founder of Feel Good Foodie in Grand Rapids, Michigan
– Andres Kaifer, executive chef and co-owner of Customshop in Charlotte, North Carolina
Key Attributes of Top Store-Bought Pizza Sauce:
In their quest for a sauce they’d be proud to use, the chefs seek out a formula with:
– Rich tomato flavor: Clarke prefers sauces with a fresh, robust tomato taste and a hint of fruity olive oil.
– Minimal sugar: Jawad believes that with ripe, sweet tomatoes and the right seasoning, sugar isn’t a must in jarred pizza sauce.
– No preservatives: Jawad notes that due to the tomatoes’ acidity and the canning process, pizza sauce should be preservative-free.
– Ideal consistency: A sauce that complements the pizza without making the crust soggy is key. Different styles of pizza call for varying textures; chunky sauces may suit deep-dish pies, while smooth ones work well under the cheese.
The Chefs’ Top Store-Bought Pizza Sauce:
After tasting eight brands, Rao’s emerged as the unanimous winner among three out of four chefs. Praised for its robust tomato aroma, balanced seasoning, and perfect thickness, Rao’s stood out for its impeccable quality. Jawad appreciates the simplicity of its ingredient list, which includes Italian tomatoes, olive oil, carrots, onion, herbs, and garlic, reminiscent of traditional Italian pizza sauce.
In conclusion, when seeking a stellar pizza sauce, trust in the experts’ recommendations for a delicious homemade pizza experience.
Mother. If she were here, she would surely give her approval to this sauce. The sweetness in it doesn’t come from added sugar but from the quality of tomatoes,” Rao’s pizza sauce is quite versatile and pairs nicely with various styles of pizza and toppings,” Formaro mentions. (If you can’t find the pizza sauce, the brand’s pasta sauce also works well on pizzas,” Clarke confirms, noting its thickness and slow-simmered flavor.) Pomì, a canned pizza sauce, secures the silver medal with two votes for its “clean and natural tomato flavor,” according to Formaro. “Its sweetness is derived from the tomatoes themselves, not from added sugar. I would confidently use this on any type of pizza.” Jawad often uses Pomì on her tortilla, sheet pan, portobello mushroom, and classic pizzas. It contains a simple ingredient list: tomatoes, olive oil, salt, oregano, bay leaf powder, pepper, and garlic.
Sara Haas
Honorable Mentions
Brands that received one vote each, but are still highly regarded by the chefs if they end up in your shopping cart:
Cento: Kaifer praises the short ingredient list, which includes tomato concentrate, salt, extra-virgin olive oil, basil, and garlic. “In many cases, the fewer the better in terms of number of ingredients,” he says, emphasizing the spotlight on tomatoes.
Bianco DiNapoli: Crafted by James Beard Award-winning chef Chris Bianco, this recipe offers “a bright, New York-style sauce,” as described by Formaro. Made with just organic tomatoes, garlic, basil, extra-virgin olive oil, and sea salt, he notes, “the tomatoes really shine here. It’s excellent for Neapolitan, New York-style, and deep-dish pizzas.”
DeLallo: Clarke highlights the bright, fresh tomato flavor in this brand’s sauce, noting that it has the ideal consistency: not too thick, not too thin. If Goldilocks had a favorite pizza sauce, it would likely be this one. It’s worth mentioning that sugar is the second ingredient after tomatoes, followed by garlic, spices, onion powder, salt, pepper, and citric acid—so if you prefer to avoid added sweetness, this might not be the best choice for you.
Dell’Alpe: This semi-sweet sauce, with sugar as the second ingredient, is balanced out by a slightly spicy hint of black pepper. Formaro explains that this combination “adds more depth than just tomato flavor.”
Chefs Share Tips on Enhancing Store-Bought Pizza Sauce
The chefs suggest ways to elevate store-bought pizza sauces to achieve a “restaurant flavor,” as Jawad describes it. Adding freshly minced or grated garlic, or a handful of chopped basil or oregano leaves, can easily enhance the sauce. If fresh herbs aren’t readily available, using dried versions or an Italian spice blend is a
