It’s amazing that this topic was started in 2004, and was still going strong until early 2014 when the chatter stopped. It’s equally amazing that as I return in 2016, to have a peek at progress, there still isn’t a confident result of what a Shakeys Sauce recipe is... So, in the chance that some of the early contributors can be coaxed back, I'm posting this recipe as a base case. It has ample room for refinement, but working from a base recipe, others can tweek the individual ingredients up or down as needed. The Shakeys Pizza Sauce Calculator for the base recipe allows experimentation, repeatability and scalability. https://personal.filesanywhere.com/fs/v.aspx?v=8d6e638c58666fb2a1a9
Having re-read the entire topic a couple of times, this post brings forward my conclusions drawn from my personal experience plus what I consider to be the more credible posters, and includes my confidence on each ingredient, and ultimately my best guess base recipe. This recipe and my assumptions are an attempt to reverse engineer the sauce recipe for Shakeys on the Rockville Pike, Maryland (SOTRP), circa 1975. Other contributors likely have other memories based on other store recipes, years or region.
This recipe is inspired in part by considering “What would Sherwood ”Shakey” Johnson have done?”. Sherwood was not a scientist. Calcium water treatment? I doubt it. Aggressive food additives? I doubt it. Expensive and complex flavor additives? I doubt it. Bulk dried herbs, salt and sugar is like any other packaged pizza sauce. Keep it simple. Don’t over think this. It’s not difficult to imagine Sherwood’s recipe originating from a family spaghetti recipe or something he brought home from Europe after the war. Consider the 50s in which he worked. Fresh out of the war, running a bar. Consider the technologies of the day. Consider the lack of government food safety. I admit that my recipe quantities still lack evidence leaving my recipe wide open to refinement. Bring forward your own assumptions and conclusions.Assumptions:
There was no wine or (soybean) oil added to the SOTRP sauce. The puree was not cooked on-site prior to use. There was no red pepper or mustard seed in the recipe. Confidence 99%.
As an anti-caking agent, Silicon Dioxide is not needed for a home recipe. Confidence 100%.
2 ½ bags of ingredient mix was added to each 1,890 oz batch of puree. The ingredient bags were comprised mostly of green herbs and dry ingredients as in those listed here. Confidence 95%.
I estimate each ingredient bag was 16 oz (by volume) and 32 oz (by weight). Ingredient bags used by SOTRP were not loose packed, but also not tightly compressed, i.e. they did not exhibit any settling. As such I estimate 80 oz dry ingredients (by weight) were added to each 1890 oz batch of puree (eighteen #10 cans of Heinz puree), or 4.23% dry ingredients to puree (by weight). Confidence 60%.
Tomatoes were from Heinz Puree (Water and Tomato Paste), 1.06 SG. Salt was not an original ingredient listed on the puree cans. Current cans include salt. Be careful not to double up. Confidence 100%.
One #10 can of Heinz puree = 13 cups (by volume) = 105 oz (by weight). Confidence 100%.
SOTRP added 105 oz water (by weight) to each eighteen can batch of puree, i.e. water weight = 1/18 puree weight. Confidence 100%.
Early on, Sherwood would not have had FDA rules. However, the use of citric acid could be a result of later franchise packaging, or possibly an artifact of early canning recommendations. In either event, it is a very strong flavor ingredient and so I included it at half of today's recommended canning requirement. Confidence 50%.
I have no idea if, or what, any additional “Natural Flavor” ingredients are, but I suspect it may just be referring to the Citric Acid. Confidence 30%.
I decided on a Basil to Oregano ratio of 3:1. Confidence 10%.
Table sugar (glucose) is not listed in the following recipe since the posted ingredient lists specify dextrose. As such, I’ve not added more sweetness via table sugar. I suspect the reason sugar is listed in more recent ingredient lists is that sugar exists as one ingredient in an otherwise multi-ingredient packing preserver that may also include the silicon dioxide and acetic acid. I may be wrong on this one since Dextrose is about 25% less sweet than table sugar, and since table sugar includes the sweeter fructose element it may indeed be an intended element of the recipe. Regardless, I’ve excluded it. Confidence 50%.
To experiment, refer to the included download link for my Sauce Calculator. The link is active for 1 year from 9/5/2016.
Enjoy - LightmeterShakeys Pizza Sauce Recipe
(all measures are by weight)
• Tomato Puree (Water+Tomato Paste) = 20 oz.
• Water = 1.11 oz
• Dextrose = 0.40 oz
• Salt = 0.27 oz (exclude if the puree lists salt)
• Dried Onion = 0.05 oz
• Dried Basil = 0.05 oz
• Dried Oregano = 0.02 oz
• Garlic Powder = 0.04
• Citric Acid = 0.02