Author Topic: Stanislaus vs arrezzio  (Read 4008 times)

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Offline voxgirl

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Stanislaus vs arrezzio
« on: July 08, 2014, 10:59:33 PM »
Trying to choose a sauce for our new shop...three of us like the Stanislaus Pizziaola but one likes the Arrezzio California prepared with oil. Any opinions, wisdom, etc?


Offline TXCraig1

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Re: Stanislaus vs arrezzio
« Reply #1 on: July 09, 2014, 07:20:02 PM »
Arrezzio is a Sysco house brand. They could change packers and one day you open a can and it's not the same thing.
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Offline Chicago Bob

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Re: Stanislaus vs arrezzio
« Reply #2 on: July 09, 2014, 07:23:45 PM »
try a pie with oil added to the stan.?
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Offline JAG

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Re: Stanislaus vs arrezzio
« Reply #3 on: July 09, 2014, 08:01:18 PM »
Pizzaiolo hands down.

jg

Offline gabaghool

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Re: Stanislaus vs arrezzio
« Reply #4 on: July 10, 2014, 12:15:16 PM »
For NY style pizza, it would be hard to beat stan.....especially valoroso....sweet, firm, packed in puree, not juice.....its simply, in my opinion, the best canned tomato out there.

Offline EqualSliceGuy

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Re: Stanislaus vs arrezzio
« Reply #5 on: July 10, 2014, 05:41:15 PM »
We use the Stanislaus full red prepared pizza sauce of our pan pizza. Very good, always consistent. The company is very customer service
oriented. I receive a call from their corporate about every quarter, asking for feedback about their product. Want to talk to the top brass, go to the International Pizza Expo, they will take the time to sit with you at their booth to talk shop. I can't offer feedback for Pizzaiolo, but overall, very satisfied with Stanislaus.
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Offline Aimless Ryan

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Re: Stanislaus vs arrezzio
« Reply #6 on: July 14, 2014, 05:08:20 PM »
Pizzaiolo hands down.

jg

Pizzaiolo is crap, OK. It's not really a secret, either. Stanislaus has three different lines of product, and Pizzaiolo is in their Crap line. They created it specifically for snack bars and places that sell whole pizzas for $5. It says all this right on the label, although with more sales-friendly wording.
Ryan
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Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline JAG

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Re: Stanislaus vs arrezzio
« Reply #7 on: July 14, 2014, 05:36:47 PM »
hmmmmm, o.k.

Offline JAG

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Re: Stanislaus vs arrezzio
« Reply #8 on: July 14, 2014, 07:06:52 PM »
Ryan,

Sauce is admittedly still one of my less traveled roads ::). Can I ask you what seasonings you use when you make yours, and what tomato base you use.


Offline Aimless Ryan

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Re: Stanislaus vs arrezzio
« Reply #9 on: July 14, 2014, 07:15:32 PM »
hmmmmm, o.k.

(Having written most of this before your most recent post, I decided not to change it.)

Seriously. Go to Carfagna's and get a can of 7/11. They probably still have three cans left. If you think Pizzaiolo is remotely good after using 7/11 straight out of the can, then I guess you've spent too much of your life in central Ohio. Either that or you just think it's impossible to make truly great pizza at home. (It's not.)

If Carfagna's is too much of a hassle (say, if you live south of Columbus), then come over here and get a can from me; I have five cans of it. Since I was able to try a couple cans (out of the case Carfagna's ordered specifically because I asked for it), I now buy it by the case.
Ryan
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Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline c0mpl3x

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Re: Stanislaus vs arrezzio
« Reply #10 on: July 14, 2014, 07:25:41 PM »
full red is good stuff.
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Offline Aimless Ryan

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Re: Stanislaus vs arrezzio
« Reply #11 on: July 14, 2014, 07:37:15 PM »
Ryan,

Sauce is admittedly still one of my less traveled roads ::). Can I ask you what seasonings you use when you make yours, and what tomato base you use.

I was clueless about sauce for so long, even after I became what I thought at the time was pretty proficient with pizza. (I'm talking early 2000s, before the internet could really help in this department.) My first breakthrough was when I started using San Marzanos straight out of the can (processed), without cooking them. I stuck with that for many years, exclusively, mainly for NY style (or pseudo-NY style), as that's pretty much the only style I made until shortly after I started trying to clone Tommy's in December 2010.

When you start with good tomatoes or good tomato product, there's not really any need for seasonings. Most places here in Ohio don't start with good tomatoes or good tomato product. Consequently, to make their sauce taste at all good, it's usually necessary to add more than a few seasonings, which is why central Ohioans are likely to assume it's normal for pizza sauce to have a ton of added flavorings.
« Last Edit: July 14, 2014, 07:59:27 PM by Aimless Ryan »
Ryan
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Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline JAG

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Re: Stanislaus vs arrezzio
« Reply #12 on: July 14, 2014, 07:43:45 PM »
voxgirl

Sorry, hope we aren't hijacking your thread. Going back to your original question I prefer Stanislaus products over Arrezzio.

Ryan,  I can probably round up some 7/11 but thanks for the generosity. So you don't use any spices or seasonings in your sauce, not a dash of garlic, or oregano, or anything?

Offline Aimless Ryan

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Re: Stanislaus vs arrezzio
« Reply #13 on: July 14, 2014, 07:53:31 PM »
I thought I said this already, but here's a very good, very simple recipe for NY style sauce:

28 oz 7/11
1/2 tsp dried basil
1/2 tsp dried oregano
If you like garlic, throw in a chopped garlic clove

Definitely no more than 1/2 tsp of oregano, but it's probably OK to do considerably more than 1/2 tsp of basil. With oregano, I barely want to be able to tell it's there, and I'm willing to bet many or most NYC joints don't include it in their sauce. If I can tell oregano is there without first making an attempt to figure out what's in the sauce, there is too much oregano.

This sauce works great on other styles, too, simply because the tomatoes are so good. This is nothing like Tommy's sauce (or any other central Ohio pizza joint's sauce), but I've used it for Tommy's clones and they came out great.
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline jeffereynelson

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Re: Stanislaus vs arrezzio
« Reply #14 on: July 14, 2014, 09:10:27 PM »
I thought I said this already, but here's a very good, very simple recipe for NY style sauce:

28 oz 7/11
1/2 tsp dried basil
1/2 tsp dried oregano
If you like garlic, throw in a chopped garlic clove

Definitely no more than 1/2 tsp of oregano, but it's probably OK to do considerably more than 1/2 tsp of basil. With oregano, I barely want to be able to tell it's there, and I'm willing to bet many or most NYC joints don't include it in their sauce. If I can tell oregano is there without first making an attempt to figure out what's in the sauce, there is too much oregano.

This sauce works great on other styles, too, simply because the tomatoes are so good. This is nothing like Tommy's sauce (or any other central Ohio pizza joint's sauce), but I've used it for Tommy's clones and they came out great.

I'm waiting to hear what Scott thinks about dried basil for NY style sauce.

Offline Chicago Bob

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Re: Stanislaus vs arrezzio
« Reply #15 on: July 14, 2014, 09:16:36 PM »
seen ny joints toss a pinch of dried cheese and a pinch of dried herb after they sauce the pie....just sort of throw it over the top....miniscule amount.
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Offline Aimless Ryan

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Re: Stanislaus vs arrezzio
« Reply #16 on: July 14, 2014, 09:17:22 PM »
I'm waiting to hear what Scott thinks about dried basil for NY style sauce.

Oh, come on. You already know what Scott thinks. I don't need any kind of basil, so I'm fine with dry.
Ryan
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Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.


Offline jsaras

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Re: Stanislaus vs arrezzio
« Reply #17 on: July 14, 2014, 09:25:03 PM »
Dried basil is VERY different than fresh.  Fresh basil has a sweet taste and dried basil is quite bitter.  If you can't track down fresh basil I think that dried marjoram is far better choice.
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Offline Aimless Ryan

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Re: Stanislaus vs arrezzio
« Reply #18 on: July 14, 2014, 09:46:37 PM »
I didn't mean to portray myself as a pizza sauce authority, because I'm not. Basically I was just saying good tomato product is a good place to start. That and keeping it simple. I tried Pizzaiolo once and thought it was really nasty. I'd actually like to try it again, now that I feel a lot more knowledgeable about sauce than I was when I tried it, just to see if I still think it's nasty. However, I haven't seen it at Carfagna's in a long time, and I really don't go there much anymore, now that I get my 7/11 from a distributor. I pretty much only go to Carfagna's for sausage now, which I rarely need. (Great place to get sausage, by the way.)
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

scott123

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Re: Stanislaus vs arrezzio
« Reply #19 on: July 15, 2014, 12:32:40 AM »
I'm waiting to hear what Scott thinks about dried basil for NY style sauce.

*throwing my voice to the back of the room*

"and I'd like to know Scott's opinion on the quantity of dried herbs Ryan is using!"

Great questions, Jeff, and guy at the back of the room :)

Ryan, it's your sauce, you make it however you want to. I would hope, that at some point, you could not only make a pie without dried basil, but that you could serve up both versions to some testers in a blind taste test.

As far as the quantities go, just as a frame of reference, I use 1/16th t. oregano per 28 oz. sauce (and about the same amount of fresh basil).  I'm not saying that my way is better, but I have noticed a tendency for some commercial outfits to hide inferior tomatoes with extra herbs. For me, I feel strongly that the better the tomato, the less augmentation it requires, but, this is entirely subjective. If those quantities make you happy, go for it.
« Last Edit: July 15, 2014, 12:41:22 AM by scott123 »

Offline JD

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Re: Stanislaus vs arrezzio
« Reply #20 on: July 15, 2014, 07:34:49 AM »
As far as the quantities go, just as a frame of reference, I use 1/16th t. oregano per 28 oz. sauce (and about the same amount of fresh basil).

Can you even taste 1/16tsp of fresh basil? That's gotta be like half a leaf?

If my tomatoes are good, all I add is a pinch of oregano, barely noticeable in the sauce.

Offline Aimless Ryan

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Re: Stanislaus vs arrezzio
« Reply #21 on: July 15, 2014, 11:15:27 AM »
*throwing my voice to the back of the room*

"and I'd like to know Scott's opinion on the quantity of dried herbs Ryan is using!"

Great questions, Jeff, and guy at the back of the room :)
I dang dern already said I uses 1/2 tsp dry basil per 28 oz of 7/11.

I don't have any kind of problem with anyone using fresh basil or suggesting fresh basil instead of dry basil. Although I don't usually use fresh basil, I have used it and I will use it again. And I may even come to prefer fresh basil in time. But right now I don't.

If you go back to Reply #9 (http://www.pizzamaking.com/forum/index.php?topic=32762.msg325361#msg325361), you'll see that I originally suggested trying 7/11 straight out of the can, using neither dry basil nor fresh basil. Also, particularly because JAG is apparently from my neck of the woods, I wasn't really talking about specifically NY style sauce. Rather, I was simply sharing a good starting point for how one might use 7/11 as a base for a sauce that can work with many pizza styles, specifically as an alternative to Pizzaiolo. The recipe I shared just happened to be the recipe I currently use for NY style.

Scott and I are both on the same page regarding most aspects of NY style pizza. I consider Scott by far the NY style authority around here, as well as anywhere else. I don't drink Scott's Kool-Aid in every situation, but sometimes he even stops drinking it himself and adjusts the flavor a bit (like he did after promoting soapstone for a while), which is a big reason why I think it's almost always OK to drink the latest flavor of Scott's Kool-Aid.

I was surprised when I started using oregano at all because I've never liked using oregano in pizza sauce (except when I'm trying to clone something like Tommy's, which obviously has oregano in the sauce). The reason why I started putting oregano in my NY style sauce is because when I first tried Walter's pizza I detected the tiniest hint of oregano, which I liked. Before that I was inclined to maybe tap a very small amount of oregano onto a slice once in a while, but usually not.

JAG, you should try to make it out to Walter's classroom sometime, at Newark High School. It probably wouldn't be a big deal to Walter, as I think he misses his classroom in the summertime (and wants people to come out, to give him an excuse to go back to school).

Jeff, I didn't mean to sound like a smartass in my reply to you. I probably should have added a smiley face or something.
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline Chicago Bob

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Re: Stanislaus vs arrezzio
« Reply #22 on: July 15, 2014, 01:01:51 PM »
`dang dern`  ???

...is that you ryan?   ;D
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Offline waltertore

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Re: Stanislaus vs arrezzio
« Reply #23 on: July 15, 2014, 01:46:14 PM »
I just caught this thread.   Ryan, thanks for suggesting Jag come out to my place.  He spent a day with me a month or so ago.  He is from Hoboken NJ and knows pizza.  We had a fun time making pies/talking Jersey :-D   He made some great pies at my place with our dough/ingredients.  He runs a mobile wfo that does a hybrid pie.  Walter

Jag wit one a pie  he made
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Offline Pete-zza

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Re: Stanislaus vs arrezzio
« Reply #24 on: July 15, 2014, 02:16:38 PM »
Walter,

JAG (John) is a good and decent man who treats everyone with respect no matter the circumstances. I remember him from years ago on the forum, when he was kind enough to give me one of Big Dave Ostrander's dough recipes for one of Big Dave's many "Old Faithful" dough recipes. I even remember the post. It was at Reply 18 at http://www.pizzamaking.com/forum/index.php?topic=660.msg9727#msg9727.

I'm glad to see that he was able to visit and spend some time with you and to know that he is doing well.

Peter