I'm new to this forum & am a lover of Lou Malnati's pizza. Living in Chicagoland makes it easy to enjoy, but would like to duplicate (as many have). Question, in the sauce, is it recommened that the 6-1 sauce be the All-Purpose Ground variety or Peeled Ground variety. Also, do you know where I can purchase the 6-1 sauce in the Chicago area or does it have to be ordered Online form Escalon?. Thanks for any help you can offer.