Vito Iacopelli Pizza Sauce Recipe

Tomato sauce can make or break your pizza. You spend hours making dough, but then you open a jar of store-bought sauce. That does not work well.

After watching Vito Iacopelli work his genius in the kitchen, everything changed for me. This Italian pizza master showed me that making sauce from scratch takes less time than you think.

My family now asks for pizza night every week. The aroma of fresh basil mixing with sweet tomatoes fills my kitchen every time. You only need your hands, some good tomatoes, and about twenty minutes.

No special machines or complicated steps. Just pure, simple ingredients that create something amazing. Vito Iacopelli Pizza Sauce Recipe changed how I cook pizza at home.

The sauce tastes bright, fresh, and way better than anything from a store. Let me show you exactly how Vito does it. Your pizza will never be the same again.

Picking Best Tomatoes for Pizza Sauce

The heart of this recipe is the tomatoes. For the best results, San Marzano tomatoes are often the top choice.

They have a rich, sweet flavor with low acidity, which makes the sauce smooth and naturally balanced. If San Marzano is hard to find, plum tomatoes or Roma tomatoes also work very well.

Fresh tomatoes are wonderful in the summer, but canned whole peeled tomatoes are great all year round.

Just make sure they are high quality and packed in juice, not paste. Choosing the right tomato is the first step toward a pizza sauce that feels clean and fresh.

What Makes This Sauce Different?

Most people think pizza sauce needs hours of cooking. Vito proves them wrong with this simple method.

The difference comes from using your hands instead of machines. When you crush tomatoes by hand, you control the texture perfectly.

Some pieces stay chunky while others break down smooth. Fresh basil goes in raw, giving you that authentic Italian smell.

Just a handful of ingredients – tomatoes, basil, olive oil, and salt. That is all you need. No garlic, no onions, no sugar. The pure tomato taste shines through.

When you taste this sauce, you understand why pizza from Italy tastes so good.

Vito Iacopelli Pizza Sauce Ingredients

• Fresh Tomatoes (2 pounds): This is the main ingredient. These tomatoes are known for their sweet flavor and low acidity. They have fewer seeds and a thicker flesh, which makes a perfect sauce base.
• Fresh Basil Leaves (a small handful): This herb adds a fresh, sweet, and slightly peppery flavor. It makes the sauce smell wonderful. Tear the leaves by hand to release their oils.
• Olive Oil (1 tablespoon): This adds a rich, fruity flavor and helps bring all the ingredients together. It also helps the sauce spread easily on the pizza dough.
• Fine Sea Salt (1 teaspoon): Salt is very important. It makes all the natural flavors of the tomato and basil come out. Start with a little and you can add more later if you want.

Essential Kitchen Equipment

1. Large Bowl – For holding peeled or crushed tomatoes.
2. Sharp Knife – To cut and prepare fresh tomatoes.
3. Cutting Board – Safe and clean prep space.
4. Blender or Food Processor – For smooth sauce (optional).
5. Mixing Spoon – To stir ingredients together.
6. Strainer – To remove extra liquid if sauce feels watery.

How To Make Vito Iacopelli Pizza Sauce

Step 1 | Prepare the Tomatoes

Open your can of whole peeled plum tomatoes. Pour the entire contents into a large colander placed over your sink.

Let the extra liquid from the can drain away for a minute or two. We do not want a watery sauce. This step is important for a thick sauce.

Step 2 | Crush the Tomatoes

Put all the peeled tomatoes into a large bowl. Using clean hands, gently crush them. Don’t mash them too fine – a few chunks add great texture to your pizza.

Step 3 | Add Olive Oil and Basil

Drizzle in the olive oil and add torn basil leaves. Sprinkle in the salt. Mix gently with your hands or a spoon. This lets the flavors come together naturally.

Step 4 | Rest the Sauce

Your sauce is ready to use right away. However, for the best flavor, cover the bowl and let it sit on your counter for about 20 minutes.

This allows the salt, oil, and basil to meld with the tomato. The flavors will come together beautifully. Your Vito Iacopelli Pizza Sauce Recipe is now complete.

Chef’s Special Notes

• Drain Well: Make sure to drain the tomato liquid thoroughly. A watery sauce will make your pizza crust soggy.
• Taste and Adjust: Always taste your sauce before putting it on the pizza. You might want to add a tiny bit more salt to suit your taste.
• Use Immediately: This sauce is best used fresh, on the same day you make it. The bright, fresh flavor is at its peak.
• No Blender: Avoid using a blender or food processor. Crushing by hand gives you the perfect, slightly chunky texture that is ideal for pizza.

Best Ways to Serve Vito’s Pizza Sauce

This sauce works best on homemade pizza, spread thin across stretched dough before adding cheese and toppings. Use about 3-4 tablespoons per 12-inch pizza, spreading it with the back of a spoon from the center outward.

Leave a small border around the edges for a proper crust. The sauce also makes a great dipping option for breadsticks or garlic knots. Warm it gently in a small pan and serve alongside for dunking.

Toss it with hot spaghetti and finish with grated parmesan cheese for a quick pasta dish. The sauce brings life to calzones and stromboli when spread inside the dough before baking.

You can even use it as a bruschetta topping on grilled bread slices, or warm it as a dipping sauce for mozzarella sticks.

Storage & Shelf Life

Once your Vito Iacopelli Pizza Sauce is ready, let it cool completely before storing. Keep it in a clean glass jar or airtight container. It stays fresh in the refrigerator for about 4 to 5 days.

If you want to save it longer, pour it into freezer-safe bags or containers and freeze for up to 3 months.

When ready to use, thaw it overnight in the fridge or let it sit at room temperature for an hour. Avoid reheating it too much – gentle warming keeps the flavor fresh and natural.

Vito Iacopelli Pizza Sauce Recipe FAQs

1. What if my sauce is too watery?

If the sauce feels thin, you can strain it through a fine mesh strainer or cheesecloth. Removing the extra liquid will give you a thicker sauce that sits better on pizza dough.

2. My sauce is too acidic, what can I do?

A tiny pinch of sugar can help balance the acidity. Start with just one-quarter of a teaspoon. Mix it in and then taste the sauce before you decide to add more.

3. How do I make the sauce thicker?

Crush less to keep chunks, or strain extra juice after mixing. Let it sit and skim water off top. Don’t cook it down; that changes the fresh taste. Use more tomatoes next batch for natural thickness.

4. What if my tomatoes are not ripe enough?

Wait a day or two for them to soften on counter. Or use green ones for tangy version. Ripe ones give sweet base, so pick red and soft. If hard, blend more to break down.

5. What type of olive oil should I use?

Use extra virgin olive oil with a rich, fruity flavor. It gives the sauce a pleasant aroma and depth. Regular olive oil can be used in a pinch.

6. How can I fix sauce that tastes too sour?

Add a pinch of sugar or a small drizzle of olive oil. Both balance the acidity without making it overly sweet.

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Yield: 4

Vito Iacopelli Pizza Sauce Recipe

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Fresh flavor in just 35 minutes with this Vito Iacopelli Pizza Sauce Recipe. Made with tomatoes, basil, and olive oil, it’s perfect for pizza night.

Prep Time: 15 minutes

Additional Time: 20 minutes

Total Time: 35 minutes

Ingredients

• 2 pounds fresh tomatoes (San Marzano or plum recommended)
• 1 small handful fresh basil leaves (torn by hand)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon fine sea salt

Instructions

1. Drain canned whole peeled tomatoes or blanch fresh ones for 2 minutes in boiling water. Peel and core them.
2. Place all tomatoes in a large bowl. Crush gently by hand for a rustic texture, or pulse in a blender for a smoother sauce.
3. Drizzle in the olive oil. Tear basil leaves and add them in. Sprinkle the salt. Mix gently with a spoon or by hand.
4. Cover the bowl and let the sauce rest at room temperature for about 20 minutes. This allows the flavors to blend naturally.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 65Total Fat: 3.5gSaturated Fat: 0.5gSodium: 250mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 2g

The Vito Iacopelli Pizza Sauce Recipe gives you a true, honest tomato flavor. It shows how a few simple ingredients can create something wonderful.

This sauce becomes the star of your pizza. Your homemade pies will have a fresh, lively taste that everyone will love.