Tom, the New York sauce you linked to looks good. Notice that it's a very simple sauce, made from a higher quality product than Pizzaiolo. (Since you made me look around on the Stanislaus web site, I find myself dying to try the 7/11s.)
Keep in mind that just because Pizzaiolo is a Stanislaus product, that doesn't mean it's a high-end product. Yes, Stanislaus produces a lot of products that many people consider high-end, but Stanislaus also produces snack-bar quality products (their Ready-to-Serve line) for people who don't know anything about pizza but want to be able to serve pizza; for people who want something easy, without much regard for quality. That's Pizzaiolo.
So no, I'm not confusing Pizzaiolo with some other brand. I'm not gonna forget the name of something that stood out as exceptionally gross, especially when it has a memorable name like Pizzaiolo (partly because it makes sense to remember what I don't want to buy again). I thought Pizzaiolo was gross, just like I think Taco Bell is gross. Do you think I'm confusing Taco Bell with some other brand? Like Chipotle, maybe?
I've made a conscious effort to get away from using San Marzanos for a couple reasons (even though I love them) because:
1) They're expensive;
2) They're very labor-intensive (draining the excess water and processing);
3) Anything you have to drain is wasted money because a) it yields less product than something you don't have to drain, and b) you have to pay for the shipment of water you don't need;
4) I'm always trying to learn how to make better-tasting pizza with lesser-quality ingredients. (It's easy to make awesome pizza with awesome ingredients.)
Maybe a few other reasons, too.
One of my goals when I make pizza is to find the most efficient ways of doing everything, but without sacrificing quality. I want to own/operate a pizzeria someday, and I've seen over and over how inefficiency is one of the major killers of independent pizzerias. Inefficiency creates a need for extra labor, which costs money. Inefficiency also makes customers have to wait longer for their food, which makes customers never come back (which costs money). So inefficiency equates to higher labor costs and fewer customers. Not good.
