Have you seen my list of recommended spices/ranges thing I posted for the AngelaMia product?
No I haven't. I am still getting my bearings on where stuff is buried on this forum. Sauce is a tricky subject, because it isn't just the spices that make the sauce. It's the tomato base you use, in addition to the variety of the seasoning. This is quite difficult to elucidate when some spices have common names. For example, the encyclopizza shows "black pepper". Well there are a lot of different black pepper varieties world-wide. So simply adding black pepper made by "McCormick" isn't going to get you there. The common name gets you the right species, but there are still variations on the common name. I also disagree with that site's usage of basil being tied in first with oregano. EVERY Italian knows that basil is for pasta sauce as oregano is for pizza sauce! Although I don't want to offend the experts here...
I am quite happy with the Penzeys mix. I cannot recreate it because it uses some varieties that are not sold locally. "Tellicherry Peppercorns"? I didn't know such a thing existed until I really started researching it. If I just add the ingredients it lists on the package, it does not taste nearly the same. All my attempts to use any amounts of the encyclopizza recommedations does not yield anything remotely close to a commercial sauce.
Which makes me believe that commercial places have straight chemicals that they add to their sauces to impart their particular flavor. It may be that it starts as a "spice formulation" but it's processed and packaged for use in the restuarant (as someone noted on the round table pizza thread for instance). The local highschooler making minimum wage just needs to mix X cans of sauce with X cans of water and 1 packet of super secretive mix. I mean this is the holy grail of pizza IMO. Dough and Cheese are much easier to elucidate. Besides, I want something that I can just drop in like a restuarant would do.
Have you tried the LaVilla roni? Your thoughts?