Homemade Pizza Seasoning (Neapolitan-Style, Salt-Free)
Jan 15, 2026
Here's something most home cooks don't realize: the difference between good homemade pizza and pizzeria-quality pizza often comes down to one thing. Not the oven temperature. Not the dough hydration. The seasoning.
Authentic Neapolitan pizzerias use specific herb blends that have been perfected over generations. And the secret ingredient that separates their blend from the generic "Italian seasoning" in your cabinet? Fennel.
Fennel seeds add the subtle licorice note that makes pizza taste like pizza. Without it, you're just sprinkling herbs on bread with tomato sauce.
As we explore in our guide to artisan seasonings, the right blend transforms ordinary ingredients into something extraordinary.
Pizza Seasoning vs. Italian Seasoning
They're related but not the same. Here's the key difference:
| Pizza Seasoning | Italian Seasoning |
|---|---|
| Contains fennel (essential) | Usually no fennel |
| Oregano-forward | More balanced herbs |
| Includes garlic & onion | Typically herbs only |
| Designed for tomato + cheese | General Italian cooking |
| Bolder, more assertive | Subtler, more versatile |
Italian seasoning works everywhere. Pizza seasoning is specifically formulated to stand up to the intense flavors of tomato sauce, melted cheese, and high-heat cooking. The fennel and extra garlic cut through the richness in a way that basic herb blends can't.
What Goes in Pizza Seasoning?
Authentic pizza seasoning builds on five essential components:
The Foundation Herbs
Oregano is the backbone—specifically Mediterranean oregano, which has more punch than Mexican oregano. It's the herb you taste first and remember last.
Basil adds sweetness and that unmistakable Italian character. Dried basil is more concentrated than fresh, so a little goes far.
The Secret Weapon
Fennel seeds are what separate pizza seasoning from generic herb blends. That subtle anise note? It's fennel. Italian sausage uses fennel for the same reason—it's the flavor of authentic Italian cooking.
The Aromatics
Garlic powder and onion powder provide the savory depth that makes the herbs pop. They're not traditional in every Italian blend, but they're essential for pizza seasoning that actually tastes like pizzeria pizza.
Optional Additions
Red pepper flakes add gentle heat. Thyme and rosemary add complexity. Parsley rounds out the green, herbal notes.
The Classic Pizza Seasoning Recipe
🍕 Homemade Pizza Seasoning
Makes about 3 tablespoons | Prep time: 5 minutes
Ingredients:
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon fennel seeds (lightly crushed)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon black pepper
Instructions:
- If using whole fennel seeds, lightly crush them in a mortar and pestle or pulse briefly in a spice grinder.
- Combine all ingredients in a small bowl.
- Whisk until thoroughly blended.
- Store in an airtight container.
Note: This recipe is salt-free by design. Add salt separately when cooking, or let the cheese and sauce provide sodium.
📦 Big Batch Pizza Seasoning
Makes about ¾ cup (12 servings)
Ingredients:
- ¼ cup dried oregano
- 4 teaspoons dried basil
- 4 teaspoons fennel seeds (lightly crushed)
- 4 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried thyme
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon black pepper
Usage: 1-2 teaspoons per pizza or 1 tablespoon per cup of sauce
🍕 Want the Complete Recipe Collection?
We've created a printable guide with the classic recipe, big batch version, three flavor variations, and five ways to use pizza seasoning beyond pizza.
Get the Full Recipe Guide →Why Salt-Free?
You'll notice there's no salt in this recipe. That's intentional, and it's actually how professional pizzerias do it.
Here's why salt-free pizza seasoning makes sense:
- Cheese is salty. Mozzarella, parmesan, pecorino—they all bring sodium.
- Sauce often contains salt. Whether jarred or homemade, tomato sauce usually has salt.
- Control matters. Different pizzas need different salt levels. A margherita needs less than a meat lovers.
- Health flexibility. Those watching sodium can enjoy full flavor without compromise.
Add salt when you make your sauce or sprinkle it on the finished pizza. But keep it out of your seasoning blend for maximum flexibility.
🏆 Skip the Measuring: Casa Flake Pizza Seasoning
We've done the work for you. Our Pizza Seasoning is a salt-free blend of oregano, fennel, basil, garlic, and onion—designed to replicate authentic Neapolitan pizzeria flavor.
Hand-blended in the USA. No salt, no MSG, no fillers. Just the herbs and aromatics that make pizza taste like pizza.
Three Flavor Variations
🔥 Spicy Pizza Seasoning
The Vibe: For those who like heat with their slice.
Modify the Classic:
- Increase red pepper flakes to 1 teaspoon
- Add ¼ teaspoon cayenne pepper
- OR add 1 teaspoon Casa Flake Wild Ember for smoky chipotle heat
Best For: Pepperoni pizza, meat lovers, spicy Italian sausage
🧄 Garlic Lover's Pizza Seasoning
The Vibe: Extra garlic for garlic bread pizza and white pies.
Modify the Classic:
- Double the garlic powder (2 teaspoons)
- Add ½ teaspoon granulated garlic
- Add ¼ teaspoon dried parsley
Best For: White pizza, garlic bread, garlic knots, cheesy bread
🌿 Herbaceous Pizza Seasoning
The Vibe: Garden-fresh, herb-forward for vegetable pizzas.
Modify the Classic:
- Add ½ teaspoon dried rosemary
- Add ½ teaspoon dried marjoram
- Increase basil to 1½ teaspoons
- Reduce garlic powder to ½ teaspoon
Best For: Margherita, vegetable pizza, fresh tomato pizza
Five Ways to Use Pizza Seasoning
Pizza seasoning isn't just for pizza. Here's where else it shines:
1. Tomato Sauce Upgrade
Add 1 tablespoon per cup of tomato sauce. Works for pizza sauce, marinara, and pasta sauce. Let it simmer for at least 10 minutes to bloom the herbs.
2. Pizza Dough Seasoning
Knead 1-2 teaspoons directly into your pizza dough. The herbs infuse the crust itself, giving you flavor in every bite—not just on top.
3. Garlic Bread & Breadsticks
Mix 1 tablespoon pizza seasoning with ¼ cup softened butter. Spread on bread, bake until golden. Restaurant-quality garlic bread in minutes.
4. Roasted Vegetables
Toss vegetables with olive oil and 1 tablespoon pizza seasoning before roasting. Especially good on zucchini, bell peppers, and eggplant—basically pizza toppings, seasoned like pizza.
5. Vegetarian Bolognese
Pizza seasoning's fennel and garlic depth makes it perfect for meatless pasta sauces. Add 1 tablespoon to lentil or mushroom bolognese for authentic Italian flavor.
How to Use on Pizza
In the Sauce
Add 1 tablespoon seasoning per cup of crushed tomatoes. Simmer at least 10 minutes. The heat blooms the dried herbs and develops deeper flavor.
On the Pizza
Sprinkle ½ to 1 teaspoon over the assembled pizza before baking. The direct heat will toast the herbs slightly, adding another layer of flavor.
As a Finishing Touch
Dust a pinch over the finished pizza right out of the oven. The residual heat releases the aromatics while the herbs stay bright and vibrant.
Storage
- Container: Airtight glass jar or spice container
- Location: Cool, dark cabinet (not above the stove)
- Shelf Life: 6-12 months for peak potency
- Signs of aging: Faded color, diminished aroma
The fennel seeds hold their flavor longest. The leafy herbs (oregano, basil) fade first. If your blend smells weak, it's time to make a fresh batch.
Cost Comparison
| Option | Cost | Amount |
|---|---|---|
| Store-bought pizza seasoning | $4-8 | ~1.5 oz |
| Homemade (single batch) | ~$0.50 | ~1 oz |
| Homemade (big batch) | ~$2.00 | ~4 oz |
Making your own pizza seasoning costs roughly 75% less than store-bought—and you control exactly what goes in it.
The Fennel Factor
If there's one thing to remember from this entire article, it's this: fennel is what makes pizza seasoning taste like pizzeria pizza.
That subtle anise note isn't overpowering—most people can't even identify it consciously. But they notice when it's missing. Their brain says "this tastes homemade" instead of "this tastes like the pizza place."
Don't skip the fennel. Don't substitute caraway or anise (they're too strong). Use fennel seeds, crush them lightly, and watch your pizza transform.
Final Thoughts
Pizza seasoning is one of those small upgrades that makes a disproportionate difference. Five minutes of measuring, and every Friday pizza night feels like a trip to your favorite pizzeria.
Make a big batch, keep it in your spice cabinet, and use it liberally. On sauce, on dough, on the finished pie. In garlic bread, on roasted vegetables, in pasta sauce.
Because pizza seasoning isn't really about pizza. It's about capturing that specific, irreplaceable flavor of authentic Italian cooking—and bringing it home.
