A very kind member of this forum, who shall remain nameless unless he wants to step forward, sent me a jar of each of the three DelGrosso sauces to try! Thank you, Nameless Member!
As I have stated before, I am not a fan of sweet sauces, and these all include sugar in the ingredients, so I was a little skeptical. However, sugar was low on the list, not one of the first ingredients, so I pressed on.
I made two pizzas last night, using, for the first time, JerryMac's same-day dough, made with a poolish, so these pizzas were total experiments!
I used the New York style sauce and the Supreme, saving the Pepperoni for another day. I tasted the sauces straight from the jar and felt they were a little sweet for my liking... as one member said, describing MY sauce recipe, he didn't like it straight from the bowl... but he LIKED the pizza it made! Well, I'm the same way. Didn't care for it straight from the jar, but on the pizza, it was VERY GOOD!
For the NY style sauce, I put on a light layer of sauce, a 50-25-25 mixture of low moisture, part skim Precious mozz, imported Fontina and domestic smoked prov, respectively. The toppings were pepperoni, black olive and onions.
For the Supreme sauce, I used the same as above except the toppings were thinly sliced fresh tomatoes, coarsely chopped prosciutto and a sprinkling of dried basil... would have used fresh basil but didn't have any. Guess I'd better get those seeds in a pot!
Baked 8 minutes on a stone at 550o
F, preheated for an hour... and they were EXCELLENT! JerryMac's crust was very good... the sauce was very good, too... and DH declared that they were THE BEST pizzas I have made so far!
In fact, I asked him if he liked these pizzas better than the Brooklyn Brothers pizzas we had in Everett a couple of weeks ago... and got a resounding "YES"! So, I guess, one more time, I have just messed up my chances at being taken out for dinner!!