San Marzano vs Standard Crushed Tomatoes (2026)
San Marzano whole peeled tomatoes are lower in acid, meatier and less watery, which shows up as a sauce that does not make the base soggy. Ordinary crushed tomatoes cost a fraction as much and make perfectly good pizza, particularly once you drain them. The honest answer is that the tomato matters less than what you do to it: no cooking, hand crushed, salt only.
Cento Certified San Marzano Whole Peeled Tomatoes
~$25 for 6
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| Cento Certified San Marzano Whole Peeled Tomatoes | Cento Crushed Tomatoes 28 oz | |
|---|---|---|
| Form in the can | Whole peeled | Crushed |
| Typical acidity | Lower | Higher |
| Water content | Lower | Higher |
| Needs draining | Rarely | Often |
| Preparation | Hand crush | Ready to use |
| Cost per pizza | Higher | Very low |
Choose the Cento Certified San Marzano Whole Peeled Tomatoes if…
You want the best sauce with the least intervention. Whole peeled San Marzano style tomatoes are meatier and sweeter, so crushing them by hand with a pinch of salt gives you a finished sauce with no cooking and no adjustment. Because they carry less water, the base stays crisp under them.
Buy them whole rather than pre-crushed even when both are offered. Crushing releases water and starts breaking down texture, and you can do it better by hand thirty seconds before you need it. Keep the sauce chunky rather than smooth, and do not be tempted to blend it, which aerates it and turns it pale.
Check Cento Certified San Marzano Whole Peeled Tomatoes on Amazon
Choose the Cento Crushed Tomatoes 28 oz if…
You make pizza often and the difference does not justify eight times the price. Ordinary crushed tomatoes make a good sauce, and the gap narrows almost to nothing once you drain off the excess liquid and season properly. For a family making pizza weekly, that is a real saving with very little cost in quality.
Drain them. Tip the can into a sieve for a few minutes and discard or save the liquid, because that water is what turns a base soggy in the middle. A pinch of salt is usually all the seasoning it needs, and adding sugar to correct acidity is a sign the tomatoes needed draining rather than sweetening.
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Comparison based on published manufacturer specifications and the general consensus of owner reports. We have not tested these products side by side. Confirm current specifications and prices before buying. As an Amazon Associate we earn from qualifying purchases, at no extra cost to you.
Frequently asked questions
Should pizza sauce be cooked?
For Neapolitan style, no. The sauce cooks on the pizza in the oven, and pre-cooking it concentrates and dulls it. Crush the tomatoes, add salt, and use it. Cooked sauces belong on thicker pan pizzas where the bake is longer and the sauce is deeper.
What should go in the sauce besides tomatoes?
Salt, and arguably nothing else. Basil goes on the pizza rather than in the sauce, garlic burns at pizza oven temperatures, and dried herbs in the sauce taste dusty. If you want oregano or garlic, add them to the pizza after the sauce, and keep the quantity small.
Why is my pizza soggy in the middle?
Almost always too much sauce, too wet a sauce, or wet toppings such as fresh mozzarella straight from its brine. Use less sauce than feels right, spread it thinly, drain crushed tomatoes, and pat fresh cheese dry. A cooler stone makes it worse, because the base takes longer to set.
Is the San Marzano name regulated?
The protected designation covers tomatoes grown in a specific area of Italy under specific rules, and cans carrying it should show the certification. Many cans are labelled San Marzano style or use the variety name grown elsewhere, which is not the same thing. Read the can rather than the shelf label if the distinction matters to you.
How we choose: we compare published manufacturer specifications, verified owner reviews, and long-established baker's percentage practice. We do not test gear in person. Dough figures are guidance, not a recipe guarantee: flour, water and room conditions all vary, so read your dough as well as the numbers.
Heat safety: a pizza oven at working temperature holds a 700F to 950F floor and a shell hot enough to burn on contact. Use long-handled peels and heat-rated gloves, keep children and pets clear, burn fuel outdoors only with clearance from anything combustible, and never pour water on a hot baking stone. Water flashes to steam instantly and thermal shock cracks stone.
Keeping your own dough and bake numbers? The Dough & Oven Planner is the paid version of these pages: 8 printable worksheets you fill in with your own numbers, plus the full PDF, $29.