Sauces

Uncooked San Marzano-style tomato sauce

The traditional Neapolitan sauce style, applied raw and cooked entirely by the pizza's own short, intense bake.

Cooked tomato sauce

A pre-cooked, concentrated sauce used across most American pizza styles, valued for consistent flavour and lower water content.

Tomato pie sauce

A thick, low-moisture cooked sauce applied on top of the cheese, characteristic of Trenton- and Philadelphia-area tomato pies.

White sauce (béchamel-style)

A dairy-based sauce used as a no-tomato alternative base, most common on contemporary and California-style pizzas.

Garlic cream sauce

A rich, dairy-based garlic sauce used as an alternative to tomato on contemporary pizzas.

Pesto

An uncooked basil-based sauce most often reserved partly or wholly for after the bake to protect its flavour and colour.

Olive oil base

A no-sauce base of seasoned olive oil used for bianca-style pizzas and some related flatbread traditions.

No sauce (bianca style)

The deliberate absence of sauce, relying on dough seasoning, cheese, and toppings alone for flavour.

Barbecue sauce

A sweet, tangy modern sauce most common on American-style pizzas topped with cooked chicken.

Spicy tomato sauce (arrabbiata-style)

A chilli-infused variant of cooked tomato sauce used where heat is a deliberate part of the flavour design.

Yogurt-garlic sauce

A cool, uncooked yogurt-and-garlic sauce drizzled on after baking, characteristic of Swedish kebabpizza and structurally similar to döner/kebab yogurt sauces generally.

Crushed tomato sauce

A coarser, more rustic uncooked tomato sauce distinguished from a smooth or passed base by its visible pulp and seeds.

Smooth tomato sauce

A fully smooth, passed tomato sauce with no visible pulp or seeds, common in commercial and quick-service pizza operations where consistency matters.