Happy with dough - Now what is best sauce mix?

[MrPibbs]

Thanks to earlier posts and threads, I have been able to get a nice NY style crust using first KASL, and now Trumps unbleached/unbromated with 3 day cold ferment.

Now wondering what sauce & additions you use/recommend for your favorite NY style?

For lack of expertise, I have been using a scaled down version of this (exact components) Escalon recipe, having modified only by reducing water in half.  This is light years ahead of any pizza I can buy locally in SouthEast CT.

Thank you for your feedback.

[TXCraig1]

I like to keep it simple - whole peeled tomatoes run through a coarse food mill or hit quickly with a stick blender, a touch of salt, and maybe some sugar if the tomatoes are not sweet enough. No seasoning, no cooking.

[Chicago Bob]

+1     My local NY shop also adds a dusting of dry parm and oregano/basil mix... jus a splash.

[MrPibbs]

Which tomatoes do you use?

[TXCraig1]

Which tomatoes do you use?

Cento Italian in the 35oz can. Look for cans that say ROA1 PELATI on the bottom.

[MrPibbs]

OK, will check out the stores in my area for those.  Thanks!

[pythonic]

6-1 tomatoes, w/ salt, sugar, oregano, black pepper and hint of garlic powder or not.

[Chicago Bob]

For this type of pizza....
Walmart Classico crushed or ground are excellent, especially given their low cost...

[Bill 001]

6-1 tomatoes, w/ salt, sugar, oregano, black pepper and hint of garlic powder or not.

All opinion and personal taste, but this is really close to my sauce.  I don't add sugar, as I find the 6-1 tomatoes sweet enough for my taste, but I do add some basil.  But to answer your question, "what is best sauce mix?" only you can determine that.  6-1 tomatoes are a good place to start the experiment.

[Pizza De Puta]

I've tried quite a few canned tomatos.  6-1 stands heads and shoulders above most I've tried.  I buy them by the case in my local store.

[Chicago Bob]

I've tried quite a few canned tomatos.  6-1 stands heads and shoulders above most I've tried.  I buy them by the case in my local store.

7/11 is a good product...

[pythonic]

All opinion and personal taste, but this is really close to my sauce.  I don't add sugar, as I find the 6-1 tomatoes sweet enough for my taste, but I do add some basil.  But to answer your question, "what is best sauce mix?" only you can determine that.  6-1 tomatoes are a good place to start the experiment.

Yep the 6-1s are definitely a good place to start.  I was using way too much garlic before and since decreasing it's my opinion that the flavor difference is night and day.

[toyman]

My first choice are San marzanos.  I normally strain and then hand crush or hit them with a stick blender.  Add Penzeys pizza spice or my own blend and put on raw.  Another brand I've been using is Don Peppinos crushed Jersey tomatoes.  Very tasty and about $4 for a #10 can.

[MrPibbs]

Cento Italian in the 35oz can. Look for cans that say ROA1 PELATI on the bottom.

Craig, I was able to find that exact Cento 35oz can that did have the ROA1 PELATI on the bottom at my local Stop and Shop store.  Will try them next time.

[mkevenson]

I've tried quite a few canned tomatos.  6-1 stands heads and shoulders above most I've tried.  I buy them by the case in my local store.

Sorry to be dumb, but what does the 6 -1 stand for?

Mark

[TXCraig1]

Sorry to be dumb, but what does the 6 -1 stand for?

Mark

It is a brand name. I think it originally came from marketing that said you could do 6 different things with the 1 tomato product.

[mkevenson]

Ah, thought it meant 6 kinds of tomatoes in one sauce. Good info!

Mark

[MrPibbs]

Craig, I like your idea of simplicity....but having ordered some of the Escalon big cans, it will take a while to get there--for home use.  Here is the mix I have now which makes about 9 quarts that I put in 6 qt. Foodsaver canister + 1 qt Ball jars that are all vacuum sealed and frozen @ -15° F.  This tastes pretty damn good though!  The Escalon Bonta is pretty close to a tomato paste consistency.

Combine wet & dry ingredients in 12+ qt stock pot.

• 1 can Escalon Bonta (with basil) Pizza Sauce (6 lb 11oz = 107oz)
• 4 cans Escalon 6 in 1 (4 x 28oz = 112oz)
• 1 can Cento Italian Peeled Tomatoes ("ROA1-PELATI" on bottom), crushed (35 oz)
• 4 cups (filtered) water
• 100 gm Olive Oil

• 45 gm Salt
• 20 gm Pepper
• 20 gm Garlic Powder
• 20 gm Onion Powder
• 15 gm Sugar
• 15 gm Oregano
• 15 gm Penzey’s Pizza Spice

Mix well, then let sit in frig overnight for flavors to blend. (No cooking) Take out, mix again, put in containers/jars, vacuum seal, date and freeze.

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