A slice of freshly baked einkorn pizza being picked up, with strings of melty mozzarella cheese stretching from the pizza

Dipping a spoon into Jovial Crushed Tomatoes Pizza Sauce

A freshly baked einkorn pizza on a pizza paddle, covered in melty slices of mozzarella cheese

A freshly baked einkorn pizza on a pizza paddle, covered in melty slices of mozzarella cheese
This simple Italian pizza sauce recipe is one of our founders' family favorites, made with our 100% organic Crushed Tomatoes....This sauce is fresh and flavorful, and comes together in minutes. Don’t be surprised if you feel like you’re eating at a pizzeria in Italy—that’s just the secret of simple, high-quality ingredients.

This recipe makes enough sauce for four 8-inch pizza crusts. If you'd prefer to use an entire jar of Crushed Tomatoes, we recommend doubling all the sauce ingredients and storing the second batch in the freezer for your next pizza night!

You can also freeze the pizza dough for up to 1 month. Once you've divided them into portioned balls of dough, seal them tightly into plastic bags, then thaw and bake at a later date.

This recipe makes four 8-inch pizzas, but you can easily make these into two larger 12 to 14-inch pizzas. Double the amount of sauce added to each dough round and increase the cooking time.

Crushed Tomato Pizza Sauce with Einkorn Crust

Makes four 8-inch pizzas

Ingredients

For the Einkorn Pizza Crust:

For the Sauce:

Instructions

  1. Make the pizza dough: In a large bowl, mix together the water yeast, sugar, and 1 cup (120 g) of the flour until dissolved. Let sit for 15 minutes until it smells fragrant and begins to bubble up.
  2. Add the remaining flour (480 g) and the salt and mix together with a stiff spatula as much as you can. Add the oil and begin kneading the dough in the bowl until it forms into a ball.  Lightly flour a work surface and knead the dough until smooth, 2-3 minutes.
  3. Place the dough back into the bowl, cover tightly with plastic wrap, and let rise at room temperature for 2 hours, or until the dough rises by 30%.
  4. Make the pizza sauce: In a medium bowl, combine the tomatoes, olive oil, salt, and oregano. Set aside.
  5. Lightly flour a work surface. Divide the dough into four equal pieces and transfer them to the work surface. Roll each piece into a tight ball and place on a piece of parchment paper. Cover with lightly oiled plastic wrap and let rest for 15 minutes. (At this point, you can freeze the dough and use it later.)
  6. Place two baking sheets in the oven and preheat to 500⁰ F for 30 minutes. If you prefer using a pizza stone or baking steel, preheat them for 60 minutes before baking.
  7. Brush a piece of parchment paper with olive oil. Transfer the first piece of dough to the paper and dust the top with flour. Roll the dough very gently with a rolling pin to an 8-inch round. Use your hands to finish shaping and rounding the edges.
  8. Carefully transfer the dough to one of the preheated baking sheets. Add ¼ cup of the tomato sauce to the center of the pizza. Use the back of a spoon to spread it out evenly in a circular motion. Top with mozzarella or desired toppings.
  9. Bake the pizza for 12 to 14 minutes until the edges are dark golden brown and crispy.