Author Topic: Happy with dough - Now what is best sauce mix?  (Read 2404 times)

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Offline MrPibbs

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Happy with dough - Now what is best sauce mix?
« on: October 24, 2012, 01:12:47 PM »
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.


Offline TXCraig1

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Re: Happy with dough - Now what is best sauce mix?
« Reply #1 on: October 24, 2012, 01:36:52 PM »
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.
I love pigs. They convert vegetables into bacon.

Offline Chicago Bob

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Re: Happy with dough - Now what is best sauce mix?
« Reply #2 on: October 24, 2012, 04:23:44 PM »
+1     My local NY shop also adds a dusting of dry parm and oregano/basil mix... jus a splash. ;)
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Offline MrPibbs

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Re: Happy with dough - Now what is best sauce mix?
« Reply #3 on: October 24, 2012, 06:19:28 PM »
Which tomatoes do you use?

Offline TXCraig1

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Re: Happy with dough - Now what is best sauce mix?
« Reply #4 on: October 24, 2012, 07:41:36 PM »
Which tomatoes do you use?

Cento Italian in the 35oz can. Look for cans that say ROA1 PELATI on the bottom.
I love pigs. They convert vegetables into bacon.

Offline MrPibbs

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Re: Happy with dough - Now what is best sauce mix?
« Reply #5 on: October 24, 2012, 11:21:07 PM »
OK, will check out the stores in my area for those.  Thanks!

Offline pythonic

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Re: Happy with dough - Now what is best sauce mix?
« Reply #6 on: November 02, 2012, 06:09:52 PM »
6-1 tomatoes, w/ salt, sugar, oregano, black pepper and hint of garlic powder or not.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Happy with dough - Now what is best sauce mix?
« Reply #7 on: November 02, 2012, 09:31:16 PM »
For this type of pizza....
Walmart Classico crushed or ground are excellent, especially given their low cost...
"Care Free Highway...let me slip away on you"

Offline Bill 001

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Re: Happy with dough - Now what is best sauce mix?
« Reply #8 on: November 02, 2012, 09:32:32 PM »
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.

Offline Pizza De Puta

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Re: Happy with dough - Now what is best sauce mix?
« Reply #9 on: November 02, 2012, 11:12:49 PM »
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.
RE


Offline Chicago Bob

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Re: Happy with dough - Now what is best sauce mix?
« Reply #10 on: November 02, 2012, 11:25:26 PM »
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...
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: Happy with dough - Now what is best sauce mix?
« Reply #11 on: November 03, 2012, 06:27:05 PM »
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.
If you can dodge a wrench you can dodge a ball.

Offline toyman

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Re: Happy with dough - Now what is best sauce mix?
« Reply #12 on: November 03, 2012, 07:52:24 PM »
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.

Offline MrPibbs

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Re: Happy with dough - Now what is best sauce mix?
« Reply #13 on: November 13, 2012, 11:28:52 PM »
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.

Offline mkevenson

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Re: Happy with dough - Now what is best sauce mix?
« Reply #14 on: November 13, 2012, 11:36:00 PM »
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
"Gettin' better all the time" Beatles

Offline TXCraig1

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Re: Happy with dough - Now what is best sauce mix?
« Reply #15 on: November 13, 2012, 11:40:45 PM »
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.
I love pigs. They convert vegetables into bacon.

Offline mkevenson

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Re: Happy with dough - Now what is best sauce mix?
« Reply #16 on: November 14, 2012, 12:03:13 AM »
Ah, thought it meant 6 kinds of tomatoes in one sauce. Good info!

Mark
"Gettin' better all the time" Beatles

Offline MrPibbs

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Re: Happy with dough - Now what is best sauce mix?
« Reply #17 on: December 21, 2012, 07:01:36 PM »
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.

.
« Last Edit: December 21, 2012, 07:23:09 PM by MrPibbs »