Mike, even the thinnest of the three bontas is basically a concentrate. Almost tomato paste, so it needs to be thinned out with water. I was shocked to find out that the sauce made with this method is actually quite good for a NY street style slice. It has been years since I have tried it, but if I remember correctly the Pizzaiolo is much closer to the consistency that you actually want, so it requires less doctoring to be ready to go. 6 in 1's are similar to the Bonta, just with some bigger chunks mixed in and already at the proper consistency for pizza. I would only reccomend that someone go with Bonta if they were trying to keep their food costs down.