What it is
A slow-cooked tomato sauce engineered specifically for our pizza bases. Thick, balanced, and naturally sweet, with no excess water and no raw acidity — the foundation every real pizza needs.
How we make it
We cook our tomatoes low and slow for a minimum of two hours. This evaporates excess water, concentrates the natural sugars, and creates a stable, rich consistency that raw or tinned tomatoes simply can’t deliver. No added sugar, no shortcuts. Just a controlled reduction that gives the sauce the exact structure needed for high heat.
Our bases are already almost fully baked, so the sauce must reach its optimal point at the same moment the base finishes crisping in your oven. That’s why we cook it: to ensure perfect synchronisation between sauce and dough, guaranteeing the correct flavour, texture, and caramelisation every single time.
Why it matters
Most supermarket sauces are raw, watery, or overly acidic. When they hit the oven, they release more water and collapse the base. Our sauce is already reduced and stabilised: it stays exactly where you spread it, brings natural sweetness without sugar, and finishes cleanly when exposed to heat. It behaves the way a pizza sauce is supposed to behave — controlled, predictable, superior.
How to use
Spread an even layer on the base before finishing in the oven. The sauce will hold its structure and bring out the full potential of your toppings. PS: it is good for as a pasta sauce too.
