It might be a good idea to call FSA Food in your area to see what mozzarella's they carry. This is an example of why I say that. If I go to Bova Food Distributors, Inc. website under cheeses http://www.bovafoods.com/Dairy-10.html you can see they don't list all of their cheeses. That is where I purchased the Nasonville cheddar when I was on the hunt for Mack's cheese. They also carry many more cheeses and other things than are available to the public. Bova sent me their detailed product catalog before I went to Bova because I was a pizza business. You might be able to get a detailed product list from FSA if you tell them you are planning on maybe opening a pizzeria in your area.
As Peter noted at Reply 95 http://www.pizzamaking.com/forum/index.php/topic,27952.msg292370.html#msg292370 FSA in your area probably would carry Schreiber cheeses.
It could well be that your favorite pizzeria is using the Della Vita brand of ingredients on their pizzas but it probably would be helpful if you really knew if they are using the Della Vita brand. I am not encouraging you to go dumpster diving, but if you are in your favorite pizzeria you might look around to see if you see any Della Vita products.
The flavor of the pizza sauce is important, but in my opinion so is the cheese or mozzarella. Of course the crust is also important. Did you make a pizza just with the sauce you got from your favorite pizza and then use a different mozzarella than they gave you on a side? I think if I recall right you posted that the sauce tasted plain and was nothing special.
I hope you like the Greek oregano. Trying to replicate a pizzeria's sauce is not the easiest thing to do.
Best of luck in your adventures!
I missed that post by Pete! Thank you Pete, for the info on Schreiber.
That may be another possibility for the mozz along with Della Vita and Columbia Valley.
I will definitely need to call them and quiz them about their mozzarella products availalbe, however my quest is now transitioning from an obsession with varieties of whole milk mozz > to an obsession with sauce ingredients. Norma, when they gave me a sample of their mozzarella a few days ago, it was literally only a pinch - enough to fit between your thumb and forefinger. So no, I did not use it on any pizza. I just keep it in a baggie in my fridge for "reference."
Yes, yesterday I made that pizza with all my own regular ingredients: some old crust dough I had in the fridge that was several days old, and the cheese was just my First Street Gold whole milk mozzarella which I have a huge block of. The only ingredient from my favorite pizzeria was the heaping of sauce that they gave me, and yet the pizza tasted just like one of theirs. That's why I am de-emphasizing the brand of whole milk mozz on my list of priorities, because for this pizza, it seems to not matter - the sauce is the key to this pizza, I discovered.
Yes, their sauce tastes quite non-descript and average when tasted in isolation. But when it is cooked on a pizza, an incredible, distinctive melange of flavors are released and some sort of magic happens, making the pizza taste unlike any other. I don't taste any garlic or onion necessarily, but there's definitely thyme, oregano, basil and pepper. I'm also going to stop using tomato paste, and I'm going to start using an immersion blender to grind canned plum tomatoes. I'm very excited to begin my sauce journey! Do you grind your own tomatoes Norma?
(And I still intend to dumpster dive - the more information I have, the better!)
Chasenpse, thank you for your thoughts. I may try the red wine vinegar, sounds like an interesting touch!