This vodka sauce pizza recipe spreads a silky tomato and cream sauce, finished with a splash of vodka, over pizza dough and bakes it until the cheese bubbles. Most of the wait is dough rising, while the sauce takes about 20 minutes of active cooking. Half or more of the vodka evaporates in the pan, so the result tastes rich rather than boozy.
What Makes Vodka Sauce Different on Pizza
Vodka sauce is a creamy tomato sauce made with tomatoes, heavy cream and vodka, and most versions add garlic. The sauce is smoother and richer than a plain marinara, which is why this vodka sauce pizza recipe works so well as a pizza base. Because the recipe is simple, the sauce is the main place where you can improve the result.
According to Wikipedia’s vodka sauce article, the vodka’s ethanol helps blend the cream and tomatoes and balances their flavors. That is the main reason the spirit is in the recipe at all, not just for a stronger taste.
The origin of the sauce is less certain. The earliest recipe cited is a 1974 cookbook by Italian actor Ugo Tognazzi, which describes a penne dish with tomatoes, vodka and chili. Other claims place the dish in Bologna, Rome and New York, and they conflict with one another, so no single inventor is confirmed.
Ingredients for a Vodka Sauce Pizza
A typical vodka sauce pizza recipe uses about 15 ounces of canned tomatoes, 1/2 cup of heavy cream and 1/4 cup of vodka for the sauce, plus dough and cheese. The table below lists the quantities from So Much Food’s vodka sauce pizza, a 9 by 13 inch pan recipe that makes 8 slices.
| Ingredient | Amount | Role in the pizza |
|---|---|---|
| Canned whole peeled tomatoes | 15 oz | Sauce base, crushed by hand |
| Tomato paste | 2 tbsp | Deepens the color and body |
| Vodka | 1/4 cup | Balances the tomato and cream |
| Heavy cream | 1/2 cup | Adds richness, stirred in at the end |
| Garlic, onion and red pepper flakes | 4 cloves, 1/2 onion, 1/2 tsp | Aromatic base for the sauce |
| Fresh mozzarella | 8 oz | Torn and patted dry before topping |
| Mild provolone | 6 oz | Grated for even melting |
| Spicy pepperoni | 4 oz | Optional topping, sliced |
Other published versions of this vodka sauce pizza recipe use less vodka, for example 3 ounces with 14 ounces of fire-roasted tomatoes, so the amount is a matter of taste. Start with the smaller measure if you are cooking for a crowd that avoids alcohol flavors.
The Vodka Sauce Pizza Recipe, Step by Step
Cook the onion and garlic first, simmer the tomatoes and vodka until thick, then stir in the cream and blend the sauce smooth. In this vodka sauce pizza recipe, the whole sauce takes roughly 20 minutes of cooking once the ingredients are chopped.
- Heat the olive oil and butter in a skillet over medium heat. Cook the onion and garlic for 2 to 3 minutes.
- Add the red pepper flakes, tomato paste and whole tomatoes. Break up the tomatoes and simmer for 5 to 10 minutes, until most of the liquid has evaporated.
- Add the vodka and simmer for 3 to 4 minutes so the alcohol cooks off.
- Season with salt and pepper, stir in the heavy cream, then blend until smooth.
In this vodka sauce pizza recipe, keep the heat moderate once the cream goes in. Cream sauces can separate when they boil hard, so a gentle simmer keeps the sauce silky and easy to spread.
Making the Pizza Dough
For this vodka sauce pizza recipe, the dough uses 365 grams of 00 flour, 250 grams of warm water and 1.5 teaspoons of active dry yeast, and it rises for about 2 hours. Those are the measures from one published recipe, and they make a dough that stretches to the edges of a 9 by 13 inch pan.
Stir the yeast into the warm water and rest it for 5 minutes. Add the olive oil and flour, then the 1 teaspoon of fine sea salt as the dough comes together, and mix in a stand mixer on medium-low for 8 to 10 minutes until the dough is smooth and elastic. Cover it in a greased bowl and let it rise for about 2 hours. New to dough? The how to make pizza at home guide covers the basics.
If you want a shortcut in your vodka sauce pizza recipe, a published recipe allows about two 16-ounce balls of store-bought dough. Let the dough come to room temperature before you stretch it, because cold dough springs back. The recipe does not recommend canned pizza dough.
Oil the pan with 3 to 4 tablespoons of olive oil, put the dough in and stretch it with your fingers to the edges. If it springs back, rest it for 5 minutes, then cover it with a damp towel and let it rise for about 45 minutes until puffy.
Assembling and Baking the Pizza
Spread the vodka sauce over the dough in this vodka sauce pizza recipe, then add the grated provolone, torn mozzarella and pepperoni, then bake at 450°F for 22 to 25 minutes. The pizza is ready when the pepperoni is crisp and the cheese is browned. Ovens vary, so start checking at the 20-minute mark.
Dot the top with a few more spoonfuls of sauce before the pizza goes in the oven. Fresh mozzarella holds a lot of water, so tear it and pat it dry on paper towels first.
Let the pizza cool for 5 minutes before you cut it, so the cheese sets and the slices hold together. A 9 by 13 inch pan gives square slices that suit a crowd better than round pies. For a similar pan style, see the Detroit style pizza recipe.
Storing and Reheating Leftover Sauce
The sauce from this vodka sauce pizza recipe keeps for up to four days in an airtight container in the refrigerator, according to one published recipe. It can also be frozen for up to two months, so you can make a larger batch and save part of it. The So Much Food recipe says the sauce makes enough for two pizzas and can also be tossed with pasta.
Label the container with the date so you know when the four-day window ends. Cool the sauce before you put it in the fridge. Reheat it gently over low heat and stir in a splash of water if it has thickened, since a hard boil can make a cream sauce separate.
Common Mistakes With Vodka Sauce Pizza
The most common errors with a vodka sauce pizza recipe are boiling the cream, skipping the vodka simmer and leaving the mozzarella wet. Each one changes the texture or flavor of the finished pizza.
- Boiling the sauce after the cream goes in, which can make it grainy or split.
- Skipping the 3 to 4 minute simmer after the vodka, which leaves more alcohol in the sauce.
- Using wet fresh mozzarella without patting it dry first.
- Spreading too much sauce over the dough, which weighs it down.
- Stretching cold dough, which springs back and tears.
Compared With Tomato Sauce Pizza
A vodka sauce pizza is richer and creamier than a classic tomato sauce pizza, and it needs a longer sauce step. The table shows the main differences for a home cook.
| Feature | Vodka sauce pizza | Classic tomato sauce pizza |
|---|---|---|
| Sauce base | Tomatoes, heavy cream, vodka | Tomatoes, salt and herbs |
| Texture | Smooth and creamy | Bright and lighter |
| Sauce cooking time | About 15 to 20 minutes | Often shorter, depending on the recipe |
| Typical toppings | Mozzarella, provolone, pepperoni | Mozzarella and basil |
Choose this vodka sauce pizza recipe when you want a rich, cheesy base with a bit of heat from the pepper flakes. Keep a classic tomato sauce for lighter pizzas or when you want the tomato flavor to stand on its own. Both styles work with the same dough, so you can switch between them in one evening. For another creamy base, try a white pizza recipe.
Frequently Asked Questions
Does a vodka sauce pizza taste like alcohol?
Usually not much. Half or more of the vodka evaporates during cooking, according to Wikipedia’s vodka sauce article, so the finished sauce has far less alcohol than the amount you add. The remaining spirit adds depth rather than a strong liquor taste.
Can I make a vodka sauce pizza without vodka?
Yes, a vodka sauce pizza recipe without alcohol still gives you a creamy tomato base, but it loses the balancing note the spirit gives. Skip the vodka only if you cannot use alcohol in your kitchen.
How long does leftover vodka sauce keep?
Up to four days in an airtight container in the refrigerator, according to one published recipe. Frozen portions of this vodka sauce pizza recipe keep for up to two months, which makes them handy for later pizza nights. If you freeze dough as well, see can you freeze pizza dough.
What is the origin of vodka sauce?
The origin of the sauce in this vodka sauce pizza recipe is disputed. The earliest recipe cited in Wikipedia’s article is from a 1974 Italian cookbook by Ugo Tognazzi, while other claims point to Bologna, Rome and New York. The dish is also related to Wikipedia’s penne alla vodka entry, which covers the pasta version.
Can I use store-bought dough for this pizza?
Yes. A published recipe allows about two 16-ounce balls of store-bought dough, which saves the 2-hour rise. Bring the dough to room temperature first so it stretches to the edges of the pan.
Start the sauce first, because it sets the flavor of the whole pizza. Make it a day ahead if you can, keep the cream at a gentle simmer, and let the pizza cool for 5 minutes before slicing. A vodka sauce pizza recipe is simplest when the sauce is ready before the dough finishes rising.