In this article, we will answer the following question: Is pizza sauce thicker than spaghetti sauce? We will discuss the differences between spaghetti and pasta sauce. Finally, we will give you a simple recipe with tomato sauce for pasta and pizza sauce.
Is pizza sauce thicker than spaghetti sauce?
Usually yes, pizza sauce should be thicker than spaghetti sauce. The finer sauce will tend to run in the oven and will also steam up the pizza crust as it cooks if it’s loaded with toppings, otherwise the thin one is fine.
The thickness of pizza sauce depends on the crust, the heat of the oven, the toppings above the sauce, and its water level, it may not be necessary. If you just had some crushed tomatoes and some chunks of cheese in a super hot oven, the sauce should be fine without reducing beforehand. If you’ve loaded a cube of sauce and a pound of cheese, pre-cook and reduce the sauce.
It is often simpler. Many pasta dishes like spaghetti bring out the sauce and spend hours of slow cooking for the sauce to bring it to perfection. They are all about the sauce. However, pizza is really about the crust and what makes it stand out.
Spaghetti sauce vs Pizza sauce
Spaghetti sauce refers to a particular sauce, while a pizza sauce can be any sauce that is put on top of a pizza. Still, the term primarily refers to a tomato-based sauce that is commonly used on pizzas.
Plus, spaghetti sauce is actually more versatile than pizza sauce. It can be used with various pasta, as a dipping sauce, or even on a pizza.
Depending on traditional recipes, the spaghetti sauce is cooked and reduced to a thick paste, while the pizza sauce is actually raw.
Traditionally, pizza sauce was simply ground tomato paste that was sparsely seasoned. The sauce was actually cooked in the oven as part of the pizza, however, there are many variations today.
In general, spaghetti sauce tends to be more complex in flavor than pizza sauce. Spaghetti sauce tends to be the highlight of the dish, while pizza sauce is used as a base ingredient on pizza.
While both sauces are different, there have been many instances where they have been used interchangeably, more commonly by home cooks than professionals. Using spaghetti sauce on a pizza just gives it a slightly more different and complex flavor.
From our point of view, a pizza sauce should have a lot of aromas, thick consistency, and have a balance of flavors between the acidity of the tomato and the salt.
In the pizza sauce, it is very important to use fresh oregano, this gives it a lot of aromas. Tomatoes should be red or ripe, but not too ripe.
Sometimes the tomato may have an acid smell, this is due to the food’s own pH, if this is the case add a pinch of sugar, this way you will eliminate the acidity and stabilize the flavor of the pizza sauce
If you use canned tomatoes or tomato sauce, they generally have high salt content so the amount of salt you use should be less.
Tomato sauce for pasta and pizza – Italian recipe
We are going to make a delicious tomato sauce for pasta, ideal for your spaghetti, and your homemade pizza.
Tomato sauce is an authentic Italian recipe from which many other sauces are derived, such as Bolognese and Sicilian. With the tomato sauce, you can prepare many dishes of Italian cuisine such as cannelloni, lasagna, meatloaf, and more.
In this recipe, we are going to see step by step how to make tomato sauce for pasta and pizza. A fried tomato like you’ve never tasted before!
- We start by washing the tomatoes well. We cut them in half and we removed the green part where they were hanging from the plant.
- Helping ourselves with a teaspoon we remove the water that they have inside so that we are left with only the tomato pulp. By removing the water, we will obtain a sweeter tomato sauce and the cooking time will also be shorter.
- In a frying pan, we are going to put 1/4 of a medium onion cut into thick pieces, a thread of extra virgin olive oil, and the tomatoes. We learn to fire at a medium intensity. If you like spicy you can add chili pepper. We add a pinch of salt and let them cook for 45 minutes, stirring from time to time. In the last 10 minutes, we add some basil leaves.
- After 45 minutes we remove the sauce from the heat and pass it in a vegetable processor. The vegetable processor helps us to remove all the shells and obtain a very creamy sauce. If you can’t find it, you can remove the shells with a fork or by straining the whole thing through a colander with coarse holes.
If the sauce seems a bit liquid and you want it a little thicker, you can put it back in a clean pan and cook it for a few more minutes.
If you are preparing a tomato sauce for pasta or pizza, a thicker, more dense sauce is better. On the other hand, if you have to prepare some cannelloni, cooking a sauce with meatloaf, meat, or fish, a slightly more liquid sauce is better so it becomes thick during cooking with the other ingredients.
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