A dough was mixed last evening for the first attempt at a Pete's Pizza. Since I can't figure out what size pans Pete's uses, I just picked one of the pans I had for this attempt. If anyone can figure out what size pans Pete's or Kate & Al's uses let me know maybe what size they are, and maybe where I could purchase one for future attempts. I am also having problems figuring out what might be the TF of Pete's dough. I saw the big racks, where I guess doughs were proofing in the pans at room temperature. There were plastic coverings over the big racks.
Pete's sauce is really sweet, and from what Bill and I could taste we didn't think any sugar is added to the sauce. The sauce tasted extra sweet and fresh. I am not usually a fan of extra sweet sauce for a pizza, but somehow the extra sweet sauce worked really well on Pete's Pizza. We could be wrong though about no sugar being added to Pete's sauce. We did not taste or see any herbs in Pete's sauce. The waitress told us, when we asked about the sauce, that Dolce was used. When asked more if that was the only sauce she said no, they use a whole tomato product too. Since she told use Dolce is used I would take that might mean Super Dolce, a Stanislaus product. I saw one can of a Stanislaus sauce, when I had a chance to peek into the kitchen, but could not see what kind of Stanislaus product it was. I would tend to think maybe the other Stanislaus product might be the Alta Cucina “whole peeled plum tomatoes”. I had a can of the Alta Cuncina whole peeled plum tomatoes at home. I do not have a can of the Super Dolce though. If I recall correctly, I think the Jersey Fresh Crushed Tomatoes are sweet. If anyone has any other ideas about Stanislaus products, or another combination of tomato products, that might be better to try out let me know. I have no idea of what kind of mozzarella is being used on a Pete's pizza.
I probably will attempt a Pete's pizza later today.