Cuándo conviene usar salsa marinara en la pizza

Pizza is very popular worldwide, and in the United States, according to the Washington Post, around 40% of Americans eat it at least once a week. Although its base is simple, there are countless ways to prepare it, and today there is a wide variety of sauces to personalize it.

Marinara sauce is a staple of Italian cuisine. Its origins are not well documented, but it is believed to have come from southern Italy, specifically Naples or Sicily, according to Paesana. Its basic ingredients are tomatoes, garlic, spices of your choice, and classic Italian herbs, and it allows for many variations. It is thinner than a typical pizza sauce and is used on pasta, pizza, and sandwiches.

Its flavor depends on the cooking time: it is left to simmer for a while, and the longer it is cooked, the thicker and more intense it becomes.

Pizza sauce is primarily made of tomato puree seasoned with salt and herbs, and its flavor varies by brand. Many are raw or lightly cooked, although some are cooked with onions and herbs, resulting in a thicker consistency, according to PMQ. Mama Cucina notes that it doesn't need to be very thick to spread on the dough.

There's no single right answer, as it depends on personal preference. Using marinara on pizza adds a distinct flavor and is a good solution if you run out of pizza sauce.

According to Antonio Carluccio, to turn a pizza sauce into a marinara, simply add spices and let it thicken over low heat. To do the opposite, it's usually enough to add tomato sauce or tomato juice to improve the consistency.