Category: Pizza Ingredients

When you’re making pizza you want it to the best damn pizza you can make, right? Then make sure you spend time on preparing the pizza sauce! Like every element of your pizza, the sauce is one the 3 pillars to a good pizza (the other two pillars are the dough and cheese if you couldn’t figure that out); make sure that pillar stands tall and proud!

I’m going to show you how to make a rich and thick pizza sauce for your beautiful cast iron pizza. I’ve experienced countless home-made pizzas where the sauce used is straight from a can or jar without any prep. While this is certainly a natural thing to do, and easy… please stop!

It’s not difficult to create a good pizza sauce; bear with me! I gotta be honest, my love for pizza has fond memories of Pizza Hut Pan Pizza (please don’t leave). I love it when there’s a thick amount of sauce that straddles and overlaps the crust on their pizza – sauce that has managed to escaped from the weight of the cheese – congrats to you, sauce! I like my sauce thicker. Often times when you buy sauce in the can, you’re missing that thickness factor (and flavor).

By just using sauce directly from a jar or can you’re missing tomato paste. But you’re also missing the love and care to make it more flavorful. So here we go – here’s how I prepare my sauce and encourage your to try and vary it up.

Ingredients:

Item	Brand	Amount
All Purpose Crushed Tomatoes	Cento	28oz.
Tomato Paste	Contadina	Around 10oz.
Salt		Just under 1 TSP
Sugar		Just over 1 TSP
Basil		Just under 1 TSP
Oregano		Just under 1 TSP
Marjoram		Just under 1 TSP
Garlic Powder		Just under 1 TSP

The above numbers are guidelines. If you want your sauce to taste more sweet, maybe add more sugar and less salt than I do. I have to admit, I think my numbers could be a bit higher than some may expect, but I want my sauce rich. I like my sauce a tad more sweet but not a sweet sauce per se’. So I make a point to put a heaping TSP and a tad less salt.

Directions:

• Pour the crushed tomatoes and paste into a large enough pot
• Add the rest of the ingredients
• Cook the sauce on the stove-top for 45 minutes on a low-medium heat. You will need to monitor your sauce as medium may be too high.
• Stir the sauce every 10 minutes
• When done, move off that burner and let sit. I do my sauce in the mornings so it sits and cools for hours. If you want you can also do your sauce ahead of time and freeze it, etc. However you know how upset Gordon Ramsey get’s upset when everything is not fresh! To each his own.

A note about cooking the sauce. I have an electric stove and set the burner to 2 or less. I have found that even on a lower temp, the sauce has burned before so to be safe, I generally do it on a lower heat. But I may start the sauce a bit higher just to get it going then bring it back down.

Applying the sauce to the dough

When I spread my sauce I will try and to it in a nice circle, sort of how you see them do it at Pizza Hut or likely most other restaurants. I like my sauce to be caked on thick! Not only will your sauce taste great but try to spread it evenly even to the edges of the dough, leaving only a little crust showing. It’s OK if your pizza sauce touches your cast iron skillet! Keep in mind, as the pizza cooks things will move around a bit and you’ll likely end of having more crust showing than expected, so experiment – bring the dough virtually to the end of the dough!

Give this recipe a try. I hope it works out great for you!

When it comes to crafting the perfect homemade pizza, the cheese you use can make or break the experience. While it might be tempting to grab a bag of pre-shredded cheese for convenience, taking a few extra minutes to grate your own cheese can significantly elevate your pizza’s texture, flavor, and melt. But what’s the actual difference—and is it worth it?

Let’s break down the pros and cons of each and explore why grating your own cheese might just be the game-changer your pizza nights need.

The Difference Between Pre-Shredded Cheese and Freshly Grated Cheese

Pre-shredded cheese, like the kind you’ll find in resealable bags at the grocery store, is undeniably convenient. It’s ready to sprinkle, melts fairly well, and cuts down on prep time. However, that convenience comes at a cost.

Pre-shredded cheese is often coated with anti-caking agents such as potato starch, cellulose, or even powdered cornmeal. These are added to keep the shreds from clumping together in the bag—but they also prevent the cheese from melting smoothly and evenly.

In contrast, cheese you grate yourself is free from additives. You’re working with a block of pure cheese, whether it’s mozzarella, provolone, cheddar, or even parmesan. This means better melting, cleaner flavor, and fewer unnecessary ingredients.

Why Grating Your Own Cheese Is Better for Pizza

1. Superior Melt Quality

Freshly grated cheese melts more evenly and creates that gooey, stretchy pull you want in every slice. There are no starches to get in the way of that glorious melt.

2. Enhanced Flavor

Pre-shredded cheese often lacks the same punch as freshly grated blocks. That’s because the preservatives and packaging dull the flavor over time. Freshly grated cheese keeps its natural oils and richness intact.

3. Better Browning and Texture

Whether you love a bubbly, golden-brown top or a crisped cheesy edge, grating your own cheese gives you better control. Without fillers, the cheese reacts more naturally to the oven’s heat.

4. Custom Blends

Grating your own cheese lets you experiment and create unique blends. Mix mozzarella with fontina, provolone, or smoked gouda for your own signature pizza cheese.

5. Cost Savings Over Time

Block cheese is often more economical per ounce than bagged shredded cheese. Grating it yourself gives you more cheese for your dollar—and better quality, too.

When to Use Pre-Shredded Cheese (If You Must

We get it—sometimes you’re in a hurry or cooking for a crowd and need shortcuts. Pre-shredded cheese can still work in a pinch, especially for lower-heat recipes or non-pizza dishes like casseroles or quesadillas. Just know that your pizza might not achieve that perfect melt or flavor you’d get with freshly grated cheese.

Final Thoughts: Elevate Your Pizza with Freshly Grated Cheese

At the end of the day, grating your own cheese is a small step that yields big rewards—especially when it comes to pizza. The melt is cleaner, the flavor is richer, and the whole experience feels more authentic. So next time you’re prepping your pizza dough, reach for the box grater and a block of cheese. Your taste buds will thank you.

Pro Tip: Use a low-moisture mozzarella for that classic pizzeria stretch, or blend it with a touch of sharp provolone for an extra savory kick.