For my simple 🍅 pizza sauce I’m using good quality DOP San Marzano tomatoes from a can. These tomatoes grow in some regions in Naples, they have an amazing sweet flavour so you don’t need to add anything. I always pour some of the excess liquid in the can away. It also depends on what cheese & toppings I’m using. (More watery toppings = we pour more excess liquid away. The only thing I add is a bit of salt. For example, for a can of 400 grams I add around a teaspoon of sea salt, which is more or less 4 grams. To make the sauce, just crush the tomatoes with your hands or with this awesome vegetable mill🎉 You don’t want to blend it with the mixer because then you will crush it too much and you will have more juice which will be too watery, and we don’t want that. We still want some chunks of tomato in the sauce. This way is much more authentic! Also, if you use your blender you will smash the seeds, resulting in a more bitter flavour, and we don’t want this either. You can still use the blender but be really really careful, make short small bursts. That’s it, enjoy your weekend! 🍅🍕❤️ #teamgozney #sourdoughpizza #pizzasauce #pizza #pizzanapoletana #pizzanapoletana