Ooni Pizza Sauce Recipe

Learn how to make Ooni pizza sauce that won’t make your crust soggy at high temperatures! This 5-minute no-cook recipe has bold flavor and works beautifully in any outdoor pizza oven.

After years of outdoor pizza oven pizza failures, I’ve seen it all, from blackened and burned to watery, gooey piles of dough. So I’ve spent the last few years perfecting my Ooni pizza oven technique. First it was the dough, and now I’ve cracked the code for the best sauce, too!

Here’s what many people get wrong about pizza oven cooking: they use the same sauce and dough recipes that work in a regular oven. But pizza ovens operate at much higher temperatures (like 900°F!). I’ve tested countless variations to develop an Ooni pizza sauce recipe that won’t turn watery at high heat. Pair it with my Ooni pizza dough recipe for complete success!

Why This Pizza Sauce Works at High Temperatures

Traditional pizza sauces with high water content can turn your crust soggy when cooking at the very high temperatures of a pizza oven. What I’ve found works best, after lots of experimenting, is this no-cook sauce using fire-roasted tomatoes. It has just the right texture and moisture level for pizza oven cooking.

While your Ooni preheats, you can whip up the sauce in five minutes. No simmering and no babysitting a pot required!

My 5-Ingredient Ooni Pizza Sauce Recipe

I make this sauce every single time I fire up the pizza oven. The ingredient list is short, but quality matters tremendously here:

Crushed fire-roasted tomatoes (15 oz can): Look for brands like Muir Glen. The fire roasted flavor adds complexity you simply can’t get from regular tomatoes.
Extra virgin olive oil (1 tablespoon): It adds richness and helps the sauce adhere to the dough.
Fresh garlic (1 small clove): Use a small garlic clove to intense flavor.
Dried oregano (½ teaspoon): This brings in just the right Italian-style seasoning.
Kosher salt (scant ½ teaspoon): This brings all the flavors together.

Pairing This Sauce with the Right Dough

This sauce works perfectly with my Ooni pizza dough recipe, which uses a 62% hydration ratio specifically designed for high-heat cooking. This makes the dough easier to work at extreme temperatures.

I’ve found that Tipo 00 flour creates the most authentic texture, and I recommend using it if at all possible. Many grocery stores these days stock this traditional Italian flour!

Pro Tip for Serving

When you go to make your pizza, make sure to spread a very thin layer of sauce on top of pizza dough. Keep in mind that this sauce has a loose texture that’s similar to what’s used in a traditional Neapolitan pizza or Margherita pizza.

Don’t expect it to be like canned American pizza sauce, which can have extra ingredients like sugar and thickeners like cornstarch!

The Pizza Oven I Use

My husband Alex and I have both an Ooni pizza oven and a Gozney ROCCBOX. Here’s what we’ve learned over the years:

Open-front propane ovens are best for easy cooking. I recommend this Ooni Koda 12 or the ROCCBOX. This type is an upgrade from the wood fired Ooni, which is more finicky in the cooking process.
Upgrade for larger pizzas. If you prefer a larger pizza, try the Ooni Koda 16.

Best Pizza Recipes for Your Ooni

Once you’ve mastered this Ooni pizza sauce recipe and dough technique, the fun really begins. Here are my favorite pizzas to make in the pizza oven:

Start with a simple Margherita pizza or cheese pizza to master the basics
Try a white pizza using ricotta instead of red sauce
Experiment with pesto pizza for a different flavor profile
Make my favorite goat cheese pizza or a Greek pizza loaded with feta, olives, and fresh vegetables
This truffle pizza or mushroom pizza always go over well
My spinach artichoke pizza brings the beloved dip to pizza form
Check out these 25 popular pizza toppings for even more inspiration

Storage Tips for Your Pizza Sauce

This sauce stores well, making pizza night even more convenient. Refrigerate in an airtight container for up to one week, or freeze in portions for up to three months. I sometimes make a double batch and freeze half for future pizza nights. Thaw in the refrigerator overnight before using.