Pizza Sauce

Unopened jarred sauce keeps for months in the pantry (check the label). Once opened, refrigerate and use within 5 days. Homemade sauce freezes well in ice cube trays or containers for up to 3 months.

Spread sauce thinly on your dough—a little goes a long way. Too much makes the crust soggy.

If using jarred sauce, taste it first; some brands are saltier or sweeter than others. Adjust seasoning to your preference.

For fresher flavor, add fresh basil after baking rather than mixing it into the sauce before.

Room-temperature sauce spreads more easily than cold sauce straight from the fridge.

Mozzarella, fresh basil, and olive oil (classic Margherita)

Pepperoni and Parmesan

Caramelized onions and goat cheese

Roasted garlic, ricotta, and spinach

Using too much sauce, which drowns the pizza and prevents the crust from crisping.

Not seasoning homemade sauce enough—taste and adjust salt, garlic, and herbs before spreading.

Skipping the sauce altogether in favor of olive oil alone; sauce adds essential acidity and flavor balance.