Author Topic: Red November Pizza Sauce (#2)  (Read 4958 times)

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Offline ciaojam

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Red November Pizza Sauce (#2)
« on: October 17, 2012, 04:55:08 PM »
I am deeply intrigued and earnestly ambitious to try out this recipe in bulk for our family run pizzeria. However I need help understanding if the grams are weight measurements or dry measurements so I can do the math and get the MAE herbs in the right proportion to the amount of tomatoes we use. I would be most appreciative for some assistance in this regard. Thanks in advance.

Offline norma427

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Re: Red November Pizza Sauce (#2)
« Reply #1 on: October 17, 2012, 06:12:21 PM »
I am deeply intrigued and earnestly ambitious to try out this recipe in bulk for our family run pizzeria. However I need help understanding if the grams are weight measurements or dry measurements so I can do the math and get the MAE herbs in the right proportion to the amount of tomatoes we use. I would be most appreciative for some assistance in this regard. Thanks in advance.

ciaojam,

This is Novemberís Pizza Sauce (#2) by weight at Reply 7 http://www.pizzamaking.com/forum/index.php/topic,3735.msg32136.html#msg32136

Peter explains how it would be harder to measure smaller amounts at Reply 3 http://www.pizzamaking.com/forum/index.php/topic,17013.msg165590.html#msg165590

This is what Steve used for a large can of 6-in-1s at http://www.pizzamaking.com/forum/index.php/topic,17013.msg165501.html#msg165501

If you need more assistance maybe I, or another member, can help you.

Norma

Offline ciaojam

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Re: Red November Pizza Sauce (#2)
« Reply #2 on: October 17, 2012, 06:31:00 PM »
Thanks Norma. I'll have to read through those threads. I guess my confusion comes from the first several ingredients being in grams (weight) and then it switches to tsp or v.u. I have found conversion charts online which would make 3.5 grams by weight of garlic powder about .123 oz or 1/8 ounce, multiplied by my can size using a multiple of (102/28) 3.64, it is about .45 of an ounce in weight or almost half an ounce. Is the short answer use weight for first 5 ingredients listed in grams, then switch to vu of 1/8 teaspoon?

Offline norma427

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Re: Red November Pizza Sauce (#2)
« Reply #3 on: October 17, 2012, 07:01:50 PM »
ciaojam,

Yes, the way I understand Novemberís Pizza Sauce (#2) is that the larger amounts of sugar, salt, garlic powder and onion powder are weighed by grams, then the other ingredients are measure by vu, or 1vu=1/8 tsp.

November uses the (MAE) microwave assisted extraction for the herbs and spices, which worked really well for me.

Novemberís note:

Notes:
"vu" stands for volume unit since the measurements are expressed in ratios. If measured accurately and the herbs are crushed sufficiently, the total mass should be 3.5g when 1 vu = 1/8 tsp. 

Norma

Offline freddy_krugerrand

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Re: Red November Pizza Sauce (#2)
« Reply #4 on: September 10, 2014, 10:05:40 AM »
ciaojam,

This is Novemberís Pizza Sauce (#2) by weight at Reply 7 http://www.pizzamaking.com/forum/index.php/topic,3735.msg32136.html#msg32136

Peter explains how it would be harder to measure smaller amounts at Reply 3 http://www.pizzamaking.com/forum/index.php/topic,17013.msg165590.html#msg165590

This is what Steve used for a large can of 6-in-1s at http://www.pizzamaking.com/forum/index.php/topic,17013.msg165501.html#msg165501

If you need more assistance maybe I, or another member, can help you.

Norma

Is there a easy to understand formula for November's sauce  using a large can (6lb 9oz).  I have seen steve's recipe for the "6 in 1".  I would like a similar breakdown using November's sauce.  I know Steve's breakdown is a little different and I would like to see how different it is but I'm terrible at this "vu" stuff.  I can only find Novembers sauce broken down for a 28oz can of tomato puree.  Can anybody give me a breakdown for a 6lb 9oz can?

Offline norma427

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Re: Red November Pizza Sauce (#2)
« Reply #5 on: September 10, 2014, 02:33:23 PM »
Is there a easy to understand formula for November's sauce  using a large can (6lb 9oz).  I have seen steve's recipe for the "6 in 1".  I would like a similar breakdown using November's sauce.  I know Steve's breakdown is a little different and I would like to see how different it is but I'm terrible at this "vu" stuff.  I can only find Novembers sauce broken down for a 28oz can of tomato puree.  Can anybody give me a breakdown for a 6lb 9oz can?

Freddy,

I think if you try Steve's measurements at http://www.pizzamaking.com/forum/index.php?topic=17013.msg165501#msg165501 for November's sauce you will not notice there is any difference in the taste. I tasted Steve's November's sauce different times and even when he did not use all of the herbs it still tasted the same.  Steve posted about that at Reply 13 http://www.pizzamaking.com/forum/index.php?topic=17013.msg165631#msg165631 I did use all of the herbs and November's MAE method a few times and I could not taste any difference either.

 I use November's MAE method for another kind of sauce I use for market with oil and even if I use different amounts of herbs it still tastes the same. 

Norma

Offline boalpd

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Re: Red November Pizza Sauce (#2)
« Reply #6 on: September 10, 2014, 04:14:00 PM »
Ciaojam " Is the short answer use weight for first 5 ingredients listed in grams, then switch to vu of 1/8 teaspoon?" The short answer is yes, use your multiplier for the grams and then for the teaspoons. If you want to be really precise use dash, pinch and smidgen spoons to get .15tsp, .10tsp, and .05 tsp .

Phil

Offline norcoscia

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Re: Red November Pizza Sauce (#2)
« Reply #7 on: September 15, 2016, 12:37:35 PM »
I know this is an old topic but I was reading through some posts and got intrigued by the amount of herbs & spices both Red November and member EV use in their pizza sauce.

While reading I also noticed the amounts were not based on the same quantities of sauce and some of the measurements were by volume and some were by weight. I spent some time looking across several posts, converted everything to a standard "home" 28 oz can of sauce and weighed out (as best I could) the ingredients that were given in volume. Before I weighed the herbs & spices I ground everything up. My results are on the page below - I'm wondering how many have tried either or both and what they think about using this many herbs & spices in a pizza sauce?

I understand many think simple is better and that is usually how I keep my pizza sauce - but - I would like to hear from anyone who has tried them w/ or w/o the MAE component (I have read Norma's posts but not sure how she feels now). In any case I hope my efforts and time may help someone who is interested in trying or comparing the recipes.
Norm

Offline boalpd

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Re: Red November Pizza Sauce (#2)
« Reply #8 on: September 16, 2016, 08:09:20 AM »
Norcosica,

         This is my standard when using a red sauce. I use the MAE but it's not necessary if you have 4-5 days to let the spices meld together. I also use the recipe for Stromboli and grilled sandwiches. In my case simple is not better because I use lots of Bridgeford pepperoni and a hearty sauce is needed for balanced tastes of sauce, cheese, and toppings.

Phil

Offline norcoscia

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Re: Red November Pizza Sauce (#2)
« Reply #9 on: September 16, 2016, 08:14:40 AM »
Thanks boiled  :)
Norm

Offline norma427

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Re: Red November Pizza Sauce (#2)
« Reply #10 on: September 16, 2016, 09:22:55 AM »

I understand many think simple is better and that is usually how I keep my pizza sauce - but - I would like to hear from anyone who has tried them w/ or w/o the MAE component (I have read Norma's posts but not sure how she feels now). In any case I hope my efforts and time may help someone who is interested in trying or comparing the recipes.


Norm,

All I recall from those past posts was I liked Steve's November sauce and Novembers pizzas sauce.  I haven't tried to make either for a long time.

Norma

Offline norcoscia

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Re: Red November Pizza Sauce (#2)
« Reply #11 on: September 16, 2016, 09:26:42 AM »
Thanks Norma - I was afraid with all of those spices it would tend to taste more like pasta sauce (vice pizza sauce). But maybe it is the cooking that gives pasta sauce that "pasta sauce" flavor....
Norm


Offline norma427

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Re: Red November Pizza Sauce (#2)
« Reply #12 on: September 16, 2016, 09:43:36 AM »
Thanks Norma - I was afraid with all of those spices it would tend to taste more like pasta sauce (vice pizza sauce). But maybe it is the cooking that gives pasta sauce that "pasta sauce" flavor....

Norm,

I never thought Steve's or November's sauce tasted like pasta sauce.  Maybe you wouldn't like it but I did.  Those vu's are very tiny amounts.

Norma