Author Topic: Sbarro's Using San Marzano Tomatoes  (Read 4908 times)

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Offline rcbaughn

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Sbarro's Using San Marzano Tomatoes
« on: October 12, 2012, 07:09:26 PM »
So apparently Sbarro's changed over to using San Marzano tomatoes in their sauce that they make fresh in each store. Hand shredding the cheese as well. I wonder how that is going to help their overall quality really. I have always enjoyed their pizzas when I needed a goto slice while shopping, I thought they were pretty flavorful, especially the stuffed variety.

http://www.nytimes.com/2012/10/09/business/new-sbarro-pizza-recipe-to-drive-chains-turnaround-plans.html?_r=0
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Online TXCraig1

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #1 on: October 12, 2012, 07:12:51 PM »
"The goal was to come up with a basic, Neapolitan-style pizza that could stand up to the local pizza wherever there is a Sbarro store. 'Why canít we do that?'" Mr. Greco asked.

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline rcbaughn

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #2 on: October 12, 2012, 08:24:10 PM »
And there goes the Neapolitan word again. LOL, too funny.
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Offline c0mpl3x

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #3 on: October 12, 2012, 08:39:28 PM »
sbarro's sauce is tomato paste  ???  ???
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Offline rcbaughn

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #4 on: October 12, 2012, 09:31:14 PM »
Maybe it use to be, IDK.
More is better..... and too much is just right.

Offline Giggliato

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #5 on: October 12, 2012, 10:43:21 PM »
I don't know, I've used quite a few cans of imported tomatoes and I must say that the flavor is quite variable. I do like the quote about minimal adjuncts however, the purists might state that a tomato is all you need but I need garlic, salt, oil and oregano.

Offline La Sera

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #6 on: October 14, 2012, 05:47:02 PM »
I had a slice from a Sbarro franchise in a food court last year. It was my first time to eat at one, and I have to say that I'm not surprised they went Chapter 11. It was pathetic, tasteless stuff that conjured up an image of wet newspaper with ketchup and cardboard vegetables on top.

I'm more amazed that investors and banks write enormous checks to support this business model. Can you imagine bankers sitting in a room easting some of this stuff and saying, "Wow! This is so great! What a fantastic, original business idea and product. Here, please take these millions of dollars!"

Offline c0mpl3x

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #7 on: October 15, 2012, 07:18:33 PM »
I had a slice from a Sbarro franchise in a food court last year. It was my first time to eat at one, and I have to say that I'm not surprised they went Chapter 11. It was pathetic, tasteless stuff that conjured up an image of wet newspaper with ketchup and cardboard vegetables on top.

I'm more amazed that investors and banks write enormous checks to support this business model. Can you imagine bankers sitting in a room easting some of this stuff and saying, "Wow! This is so great! What a fantastic, original business idea and product. Here, please take these millions of dollars!"

Hotdogs kill more people than sharks do, yearly.

Offline Aimless Ryan

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #8 on: October 18, 2012, 05:53:02 PM »
Last time I bothered looking at a Sbarro display, their slice pies had shrunk from 17" to 14", but the prices hadn't changed.

I don't look at Sbarro displays anymore.
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Online TXCraig1

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #9 on: October 18, 2012, 05:56:35 PM »
He's back!  ;D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline c0mpl3x

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #10 on: October 18, 2012, 09:41:50 PM »
Hotdogs kill more people than sharks do, yearly.

Offline Aimless Ryan

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #11 on: October 20, 2012, 11:50:08 AM »
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline c0mpl3x

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #12 on: October 20, 2012, 06:27:05 PM »
Some jerk.

i find your direction of answer aimless
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Offline TheDude

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #13 on: October 26, 2012, 03:00:35 AM »
Flame away.  San Marzano is over rated. Period. 

It has become nothing more than a buzz word.

I did a taste test....just random friends...bought some dop san marzano (so the label says...but you can't know) vs some domestic stuff.  You know what they liked???  Fricking Stanislaus...8 to 2. 

Bottom line..there is a difference between the Italian born taste bud and the American born.  And guess what..that is a O.K!  Different upbringing...different flavors on the dinner table as kids...the average american did not grow up on san marzano (and do some research there on the marketing campaign that has gone into building that into a brand)...they grew up on stuff like Kraft mac...so something like Staniuslaus..it appeals to their upbringing but takes it up a notch...it blows them away.

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Offline PizzaEater101

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #14 on: November 14, 2012, 11:16:10 PM »
So apparently Sbarro's changed over to using San Marzano tomatoes in their sauce that they make fresh in each store. Hand shredding the cheese as well. I wonder how that is going to help their overall quality really. I have always enjoyed their pizzas when I needed a goto slice while shopping, I thought they were pretty flavorful, especially the stuffed variety.

http://www.nytimes.com/2012/10/09/business/new-sbarro-pizza-recipe-to-drive-chains-turnaround-plans.html?_r=0

I actually liked their sauce already, they received cans of it at each store and made their pizzas with it. Now I wonder how it is now that they make it at each store. I am surprised they expect their employees to do this.  Sbarro takes a lot of flack about being lousy but I've been there enough to say it's good stuff and not lousy. I have not been in about four months so I have to go and see how they are now.

Offline PizzaEater101

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #15 on: November 15, 2012, 04:58:56 PM »
sbarro's sauce is tomato paste  ???  ???

Wrong. The stuff they used for years was made from peeled ground tomatoes, puree, salt, sugar and other spices. Now they are using the whole peeled tomatoes from scratch.

Offline PizzaEater101

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #16 on: November 15, 2012, 05:05:29 PM »
I called my local Sbarro and asked if they switched over from the canned sauce and pre-shredded cheese to the new fresh stuff and they said yes they moved to fresh ingredients already.

I was annoyed because I was telling the guy that I read in the NY Times that they are canning the canned stuff (no pun, well okay pun intended) to fresh sauce from tomatoes and all that and he paused and sounded suspicious and asked who I was and I said "James". I knew he was getting at basically why am I asking about this stuff because most customers don't give a rat's butt about this stuff. So he asked more about me and I just said I was a customer and I really liked their canned sauce and used to buy cans from them on occasion.  He said that with the new fresh sauce made on site and the shredded cheese it's much better.  I asked what kind of cheese and he said whole milk mozzarella. Interesting because before they used what was called "pizza cheese blend" which implies a mixture of diff cheeses but now just moz. They are trying to get more street cred I guess as a real NY style pizza. 

I am one of the few who actually love Sbarro here. I found nothing wrong with their pizza and their sauce was excellent.  I now have to try the new Sbarro and see how I like it. I'll let you guys know. I'll try it out in a few days if I have a chance to go to the mall.

Oh if I did not see here at this forum that Sbarro was switching to fresh stuff I'd probably have not have known because I don't go to Sbarro much but now I know so I have to see how it is.


Offline c0mpl3x

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #17 on: November 15, 2012, 05:51:29 PM »
Wrong. The stuff they used for years was made from peeled ground tomatoes, puree, salt, sugar and other spices. Now they are using the whole peeled tomatoes from scratch.

i ate sbarros a few days before that post and it was most definitely paste
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Offline PizzaEater101

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #18 on: November 15, 2012, 11:39:12 PM »
i ate sbarros a few days before that post and it was most definitely paste

That's odd because if they are doing what they are supposed to now they should be making the sauce from whole tomatoes according to the article. I also called the Sbarro near me and they are doing that.

If they are still using the canned sauce then should not be because I've purchased cans from them before and the ingredients are ground tomatoes, puree and spices. Whatever that Sbarro is doing that you went to is not right. 

Could be the place you went to does not have access to the Sbarro canned sauce any longer due to the switch but they did not switch to sauce from scratch yet so they are in limbo and using some other source like plain old paste until they implement the new sauce from scratch policy. The canned stuff is not available any longer so if they don't make it from scratch then they are out of luck and need some other source for sauce.

I'll try to go to Sbarro in a day or two to find out what is going on because my local on when I called say they are making sauce from tomatoes so I want to see how it taste.

Online Chicago Bob

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #19 on: November 16, 2012, 08:43:34 PM »
Jus because they "say" they are doing something don't make it so...Joe!  ;)
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Offline PizzaEater101

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #20 on: November 18, 2012, 11:44:41 PM »
I went to Sbarro and finally tried their new pizza. They had a cardboard promo board up that stated they have a new New York pizza. Even though I knew about it I did play in the dark and asked about what they mean by new. She says that everything is fresh. Before they used canned sauce and pre-shredded cheese from a bag but now sauce is made with fresh tomatoes and they shred the cheese themselves. I knew all that but wanted to hear her say what it is.  I said what kind of cheese, she said mozzarella and I asked if it was whole or part-skim and she said whole. I said what cheese did they use before that was pre-shredded and she said whole mozzarella but at a different Sbarro about a year ago they told me it was a "pizza cheese blend" which implies different types of cheese to make a blend but I'll believe her that the cheese now is one type and that is whole moz. I don't see them shredding different cheeses and putting it in a blend.

I asked how many inches is the pizza and she asked the chef and he said 17 inches but it looked suspiciously smaller like 16 inches but I was eyeballing it so I'll give them the benefit of the doubt.

So what's the verdict, better with the fresh stuff or the old way?  Well, believe it or not the old way. I prefer the old sauce.  I really did like their canned stuff before. People here at the pizza forum other than Bill (Chickenpharm) and me seem to not like their stuff. I do like their old sauce so much I'd buy cans from them on occasion. Their old sauce was just better but the new is not bad. I felt the old cheese had a different texture but I can't explain it.

I know they are making an attempt to change their image than just generic mall pizza but honestly I don't think the old pizza they had was bad at all and better than the new one. Would I eat there again, if I was at the mall and was hungry sure. Was their old pizza the best NY style pie? No, of course not, I thought that Luigi in San Diego was the best NY style I've had, followed by a tie between King of New York Pizza in Korean Town in LA and Mama's Brick Oven Pizza in Pasadena. Those were better than the old Sbarro pizza but I tell you the old Sbarro was good. The new one good but not as good.

I have to say that they always made their own dough in house and I think it is the same formula as the old one so that's the same. One thing they can do to improve is don't bake on the screen, let it rest on the actual oven floor. I mean if they want improvement to this new style that would be a great improvement. Maybe up the oven temp because the crust does not brown so much, maybe some charring but not too much of course. Maybe do something with the sauce, make it a bit more vibrant and put more on.  I thought the old sauce was more vibrant tasting and it was in a  can.

I am not knocking the new Sbarro but they need to do something more than just do what they did to "improve" it. I would like to try another slice to get a better feel for it, one slice of the new pie is not enough to come up with a conclusion but I have an idea of how it is compared to the old Sbarro.

Oh what they can do is they can offer coupons to encourage people to buy whole pies. Maybe a whole pizza for $15.50 or something as opposed to $18. That would get people to spend more than they normally do just on one or two pieces.

« Last Edit: November 18, 2012, 11:49:49 PM by PizzaEater101 »

Offline CIZ28

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #21 on: November 19, 2012, 07:42:59 AM »
Stanislaus usually is better than "San Marzanos" (if they really are, that is) and most typical orange blanket pizzerias (AKA not the better places that make just Margheritas or put a good sauce on top like the famous joints) use a straight paste or a blend of crushed tomatoes and paste with tons of water. Cheaper, makes more yield, and covered with alota cheese that soaks up the sauce anyway so they don't care. Often with sugar and alot of spices if the tomato products are not of high quality. That's the reality of most "corner slice-style" pizza places, not just Sbarro. Same for the cheese sometimes too, especially with the overpriced stock market-like nonsense that hits the owners weekly.
« Last Edit: November 19, 2012, 09:08:49 AM by CIZ28 »
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Offline DenaliPete

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #22 on: February 10, 2013, 09:26:26 AM »

Offline Chi_Guy

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Re: Sbarro's Using San Marzano Tomatoes
« Reply #23 on: March 22, 2013, 02:19:59 PM »
I just had a slice at Sbarro's in the mall today and I gotta agree, the pizza has definitely improved.  Granted, it's been years since I've eaten there but I remember never liking their pizza.

The slice I got was a bit thicker than a standard NY crust.  However, the crust wasn't cardboard-like and actually had some good flavor.  I would guess it was fermented overnight.  Bottom was crispy and it had a nice, soft crumb while being chewy at the same time.  The sauce was decent...I wouldn't have known otherwise if they were using San Marzanos.  Cheese was really good, not greasy like I remembered it being back in the day.  While I was waiting for my pie, I saw one of the workers topping a pizza with what seemed to be hand torn mozzarella.  That's a good sign.

Overall, I have to say Sbarro's has done a pretty good job improving their product.  Don't get me wrong, it's still fast food pizza and doesn't compare to a real pizza joint but it's good for what it is.  I prefer it much more to Domino's latest effort which is still mediocre.
« Last Edit: March 22, 2013, 03:20:30 PM by Chi_Guy »


 

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