one reason some of you may be having bad results with san marzano tomatoes is because they really only work in a brick oven for pizza. Another is that they have much less salt than the california tomatoes. When pizza evolved from high temp brick oven, to gas or electric oven, the technique for sauce changed a little as well... I believe that they would thicken the ground san marzano tomaotes with tomatoe puree or paste... somewhere around a 3-1 or 4-1 ratio depending on how thick you want the sauce. .. The fact that they are missing salt is actually a bonus because you get to taste the true tomato, and then adjust it the way you want. i beleive that the 6 in 1 and other products like it are designed to emulate this process, the problem is that everyone now uses the same exact products and it is very hard to create a distinctive pizza.... is everyone uses either stanisalus, or escalons and tops their pizza with grande, and all trumps flour, there is not much to differentiate these pizzas.... and what is interesting is if in any city you got to the pizza places that are considered to be the best, they aren't neccesarily the best, the are just unique, or stand out compared to the other 95%...... to get a good san marzano sauce for making new york style pizza, try usng a food mill to puree the tomatoes (it will remove the seeds, cores, and skins - also used a setting that will achieve smooth sauce), then thicken it to the desired consistancy using tomato puree, then season with the basics, fresh basil, dried oregano (not too much... this stuff is stong and overused), salt and pepper, a little olive oil if you do not have it in your dough... if you need garlic, don't used dried or powdered ( and don't add it raw, just saute some fresh garlic in olive oil and add it too the sauce...... this is an uncooked sauce, the way it should be.