Jain Pizza Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl combine flour and salt. Make a well, pour in yeast mixture and olive oil. Mix with a spoon until it forms a shaggy dough.

Knead the dough on a lightly floured surface for 7–10 minutes until smooth and elastic. If sticky, dust with a little more flour; if too dry, add up to 1–2 tbs water.

Place dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap and let rise in a warm place for 1–1.5 hours until doubled in size.

Punch down the dough, divide into two equal portions (for two 11–12 inch pizzas) or keep whole for one large pizza. Let rest 10 minutes before shaping.

Prepare tomatoes

If using fresh tomatoes, blanch in boiling water for 30–60 seconds, transfer to ice bath, peel and chop. If using canned crushed tomatoes, measure required quantity.

Heat olive oil in a saucepan over medium heat. Add ginger paste and sauté gently for 30 seconds until fragrant (do not brown).

Add the chopped or crushed tomatoes, tomato paste, green chili paste or light jalapeño purée, dried oregano, dried basil, red chili flakes, salt and sugar. Stir to combine.

Bring to a gentle simmer, reduce heat to low and cook, uncovered, 12–15 minutes until sauce thickens slightly. Stir occasionally to prevent sticking. Adjust seasoning to taste. Let cool to room temperature before spreading on dough.

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it or line with parchment.

On a lightly floured surface, stretch or roll one dough portion to an 11–12 inch round about 1/4 inch thick. Transfer to a pizza peel or prepared baking sheet.

Brush the dough edge lightly with 1 tsp olive oil to promote browning.

Spread 1/2 to 3/4 cup of the cooled Jain tomato sauce evenly over the dough, leaving a 1/2 inch border for the crust.

Evenly sprinkle about 1 cup shredded mozzarella over the sauce as the first cheese layer.

Arrange toppings evenly: distribute sliced green and red bell peppers, sliced tomatoes, black olives, light jalapeños and pineapple chunks. Scatter the remaining 1 cup cheese over the toppings so they melt into place.

Sprinkle 1/2 tsp dried oregano and 1/4 tsp crushed red pepper if using. Add a pinch of salt to fresh tomato slices if desired.

Bake on the preheated stone or baking sheet for 10–12 minutes, or until crust is golden and cheese is bubbling and slightly browned.

Remove pizza from oven. Let rest 2–3 minutes, then garnish with chopped fresh cilantro or basil. Slice and serve hot.

Brush crust with a little extra olive oil if desired and sprinkle a light pinch of dried oregano. Serve with extra light jalapeño slices or chili flakes on the side for guests who want more heat.

Repeat assembly and baking steps for the second dough portion if making two pizzas.