Looking forward to hearing about your results with mixing full red and Mutti. I've done a 50/50 mix with Full red and 7-11, but not with my new recipe. I can't really say if it was better or worse, but by the way you describe Mutti's it sounds like a great match. I probably wouldn't even decant the extra water in the mutti's seeing how thick full red is.
Apologies for the delay in responding. Time has a way of flying.....
I baked 2 pies each over the end of last week and the weekend. For the pies using Mutti's, one pie had about 10% added water and the other pie had no water. Both the non-mutti's mixed in pies were the same as your recipe.
The biggest change was texture. The Mutti's / Full Red mix seemed to give the sauce layer a little body. Depth, perhaps. The flavor was a little bit different, but not better or worse. The salt did not pop through as much with the Mutti's mixed in pies. However, the second one did allow me the opportunity to add some pecorino directly on top of the sauce without getting too salty.
I've just mixed a batch using only Mutti's. I emulsified it as I usually do. (I reserve about 2-4 tbls of tomato pulp, then gently stir back in at the end for a little bit of texture. ) I'm not sure what to expect. It's certainly lighter in color than using the Full Red.
Any closer to figuring out what that missing ingredient or element is? I'm thinking of adding about 1/8th filet of the champ's secret ingredient. (here, fishy fishy fishy) Might have to back off the salt a bit to make room for it.