Of all the components that make up the "perfect" pizza, trying to come up with a description of "perfect sauce" is difficult. Of all the parts of the whole, this is the most subjective. In fact, I'm still working on creating what I deem "The Ultimate Pizza Sauce".
As with the crust, it is always best to start out with the basics. The elemental. The primordial stew from which pizza sauce has evolved. Tomatoes. Crushed tomatoes. It is just that simple. Elegant.
The Margharita is the simplest of pizzas. And something I plan on discussing further in another post. But, the simplicity of the Margahrita is that it's sauce is just crushed tomatoes and fresh basil and, perhaps, some olive oil.. That's it.
Spaghetti sauce is not pizza sauce. They are fundamentally different. Yes, they have a tomato base. And may share some similarities. But, they are not the same. Pizza sauce does tend to be thicker than spaghetti. And as I said, they have similar spices, but basil tends to be the more top-heavy flavor in pizza sauce while oregano tends to lead the charge in spaghetti sauce. Of course, all this is subjective, really.
And then there is the white sauce. Creamy and garlicy. And one that has become my favorite. It's beat out the typical red sauce as of late. Because it tends to be a little more subtle in flavor than the cheese(s) and toppings. Again, a great pizza is all about balance. It's about enjoying all of the flavors. So, a great pizza sauce should be a little on the thick side. It should have a bit more basil flavor than oregano (if making a red sauce, slightly garlicky if a white sauce). It should be spread on so that you can barely see any, if no, dough beneath. That will help keep the pizza in balance.
Pictured: One of the best sauces I ever made. Grilled some tomatoes. Mashed them with some olive oil and basil. Mmmmmmm
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