Author Topic: Shakey's sauce recipe??  (Read 136740 times)

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Offline SquirrelFlight

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Re: Shakey's sauce recipe??
« Reply #180 on: February 29, 2012, 04:08:44 PM »
In my experience, the lettuce and tomatoes are messy enough to really preclude eating it fast   :D

Thanks for the links, ME, but the toppings really are straight-forward.  In fact, I've been working on frying my own beans since you can get pounds of dried pinto beans for the same price as a small can.  The taco pizzas I liked best were the seasoned the beans (no "pizza" sauce underneath - the seasoned beans *are* the sauce), but left the ground beed unseasoned.

The part that is still eluding me is the perfect crust to put it on.... which maybe I've found  ;D


Offline Extra Cheese

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Re: Shakey's sauce recipe??
« Reply #181 on: January 19, 2014, 06:50:03 PM »
I hope this is the best place to post this tidbit.  I introduced myself to the forum with this in my post:

"I had a boyfriend in the late 70's/early 80's that worked as an assistant manager at Shakey's while we were in college.  Sometimes I would help him close up so that he could get out in time to study or have fun. 

I tried to figure out what was in that sauce back then and found one very unusual ingredient on the spice pack's list. 
I remember them mixing up the sauce at closing time in a "bucket" and they would let it sit at least overnight, sometimes longer.  Most of the ingredients were generic and the pack said "spices".  There was one standout ingredient that I noticed.  I'm here to share that info.  I read the entire sauce thread and didn't see it listed.  It appears that there were some changes to formulations over the years.  I guarantee that this ingredient adds ZING!"


Well, that ingredient that surprised me was mustard.  So, I use Coleman's dry mustard in many of my sauces to add a bit of zing to my sauce.  It seems to help round out the flavor.  You just need a tiny bit.  It is an ingredient in many traditional American Chinese restaurant mustards too.
(Not the vinegary mustards that are in packets.) 

I hope this tip helps! 


Offline Zing

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Re: Shakey's sauce recipe??
« Reply #182 on: January 19, 2014, 10:42:24 PM »
Welcome, EC!

Thanks for your contribution. Elsewhere on this forum is a photograph of the cardboard box today's fully prepared Shakey's pizza sauce is shipped in. There is currently no mustard listed on the ingredients declaration. I will add some mustard to my next batch of sauce.

Offline yonkiman

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Re: Shakey's sauce recipe??
« Reply #183 on: February 05, 2014, 08:55:43 AM »
So, after almost 10 years of recollections and discussion, does anyone feel they have a dough/sauce recipe that really nails that original 70s Shakey's flavor?  Have we converged on a final recipe?

In my mind 70s/early-80s Shakey's is still the perfect pizza.  Would love to see a complete recipe someone like I (not a natural in the kitchen) could follow.

Offline Zing

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Re: Shakey's sauce recipe??
« Reply #184 on: February 05, 2014, 10:39:01 PM »
No, we have not converged on a final recipe. There are a number of reasons for this, mostly because there was quite a bit of variation from franchisee-to-franchisee and from one section of the country to the other, partly because they were buying ingredients from different foodservice distributors. So the question becomes, "which particular Shakey's"? Other reasons are that none of the previous posters who worked for Shakey's ever wrote down details. Back in the 70's, franchisees were already used pre-packaged add-ins to the flour and tomato puree or other tomato product they were using. Also, food service cheeses may not be the same as back then. Sadly, interest is waning just like interest in the Howard Johnson chain has waned. I myself am concentrating on the current product as sold in Southern California. My memory and senses are not good enough to know if I nailed the recipe from, say, the Washington, DC area, correctly.

Offline Skinny

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Re: Shakey's sauce recipe??
« Reply #185 on: April 08, 2014, 02:53:59 PM »
This thread brings back memories! As a kid we used to eat at one of the original Shakey's. It was somewhere near Walnut Creek California. The waiters wore straw boater hats and red and white striped shirts. They had an old player piano playing ragtime music.  Dad and mom would have a pitcher of beer and us kids would have a pitcher of orange soda. That was my first memories of eating pizza. That was over 50 years ago and I remember it like it was yesterday. :D
Clayton