need help on sauce in China

[thompsonly]

i'm residing in south china. i'm also a newbie. i have been doing a tom lehman new york style here with PETEZZA'S help. i'm need to work on the sauce.  i know stanilaus and escalon are great, but i don't have them here. i can get "sofia" and "russo" canned tomatoe here. Italian brand. should i get pizza sauce or canned tomatoe and make my own sauce from the usa? does stanilaus or escalon makes such difference?if yes, what should i get? i have several friend coming over shortly. they can bring it to me. or should i just work with what i have locally in the long run. i do have people coming pretty often. and i also go back to the states pretty often too.

i'm trying to replicate Papa johns's Sauce. Locals loves it here. but this is not necessary.

[lilbuddypizza]

I think you can work with what you have, BUT----if you have people coming to visit, why not get the better brand?

[thompsonly]

what exactly should i get? be specific

[Trinity]

 

 If your new at making pizza just use canned prepared pizza sauce. After getting good pies from your efforts then 'upgrade' to homemade pizza sauce.

[thompsonly]

i believed i already got the crust down, next is the sauce. if u sugguest me getting  prepared pizza sauce, what should i get exactly? thanks ,

[Trinity]

Well I don't know what you can get over there (please tell), But I like a brand named Contadina and another named Boboli.

[lilbuddypizza]

I have been using San Benito extra heavy puree lately. It is so damn good, that I use a minimum of spices. Sausage and roni adds to the sauce and gives it a good taste. Expirementing is not only necessary, but TASTY!!