First time poster. Love this forum!
I have tried numerous sauces at home and so far 7/11 straight out of the can has been my favorite. My favorite pizzeria is located in NE PA and uses the Saporito Super Heavy with Basil cans. I have tried to duplicate their sauce but everything has been failure so far. The problem is how thick and acidic this stuff is, and I just can't figure out how much water is best to cut it with. It's way too thick to use without cutting. I know the pizzeria in question does not use any other sauce products, so they have to be using water. Anyone have any advice for making good sauce with this stuff?