Whats the scoop on the bonta and pizzaiolo sauces. Do they stand well on their own or do they need to be doctored? Do many use them commercially?
I'm new here. My Pizza making activities are recent, like the past 3 months. I' ve been reading as much as possible on this board, and it is awesome! I have only ate one piece of NY street Pizza in my life, I liked it though. I have eaten "Pizza" in Northern Italy in the '70s when I was a teenager. Terribly unimpressed.
That being said, most of my Pizza experience is from Higher end Pizza joints where ever I might be living at the time. I won't eat Pizzahut, Dominos, PappaJohn, etc. I would just rather do without.
I have a can of Bonta and a can of the Pizzaiolo sauce. I have just about finished the Pizzaiolo can. I thought it was pretty good actually all by itself. I usually prepare it like this:
Slather on some sauce, Then fresh grated Grana Padano, then salt, then pepper, then freshly minced garlic, Fresh Basil leaves, Fresh Oregano, fresh sage leaves. Then lay on the Mozz and the rest.
I am getting ready to do the Bonta next to see what it tastes like. I'm not near the Great Pizzaria's so don't have anything to compare to. I'd be curious to hear how you like the Pizzaiolo?