Norma, these are basically the same exact product, but the saporito has had almost all of its water removed. I think you will prefer the full red, as there is more of the natural tomato juice left in the product. With the saporito you will have to add quite a bit of tap water to get it to the right consistency. Its actually even thicker than what you buy as "tomato paste" at the normal grocery store. You have probably noticed already how heavy the can is.
I have found that almost every lesser known brand of california produced commercial tomato products actually mimic the stanislaus line of products. If you do ever get your hands on the gangi supreme super heavy pizza sauce I have a feeling you are going to find that it is almost the exact same thing as the saporito super heavy pizza sauce you have now.
P.S, you are way too kind to me in your above posts! I think .2-.3% idy cold fermented for 2-5 days is going to get you close to the right fermentation point for your macs clone. You may very well be correct and it is a 1 or 2 day dough, but if you go for that you might want to up the yeast to .3-.35. Good luck Norma!
Thank you for your suggestions. I now use Saporito Super Heavy Pizza Sauce with 7/11 ground tomatoes at the market stand, so I know how thick the Saporito Super Heavy Pizza Sauce is. I even need to add water to this mixture before I use it. I know how heavy the cans are, when I load a case at a time into my van.
I am anxious to see how all this works out. I will watch the dough over the weekend and decide if I want to use it Saturday or Sunday. Of course it isn't going to bake the same at home in my oven, but at least I can get a feel about the taste of the cheese and sauce. Hopefully some of the dough will last until Tuesday, so I also can try that out. I might have to adjust different things in the formula.
Thanks again for wishing us on this thread the Best of Luck,
After looking at this article and reading about half way though about Mack and Manco being from the same area of Trenton and learning from others how to make the Tomato Pie, it now make me wonder if they are making the about the same kind of pie at the shore. http://njmonthly.com/articles/restaurants/the-original.html
Quote from article above, nearly at the end. “Anthony Mack and Vincent Manco grew up in Trenton, where they absorbed tomato pie culture before starting their three Mack and Manco pizzerias in Ocean City.”
I never have been to Trenton, NJ and never tasted a Tomato Pie or even saw a picture of the Tomato Pie from there. I always associated Tomato PIes with something like foccacia.
I then read petef’s thread about Delorenzo’s Vs Wildflowers and saw a picture he had posted of the Tomato Pie at: Reply #33 http://www.pizzamaking.com/forum/index.php/topic,6907.msg87363.html#msg87363
By looking at that pie, I can’t tell how it tastes, but looks like a Mack’s or Mack and Manco pizza.
This then made me curious to learn more about the Tomato Pie. I then searched on the forum for De Lorenzo’s pizza. On the spit topic Re: Philly/Trenton-area tomato pie on Reply #19 http://www.pizzamaking.com/forum/index.php/topic,7841.msg44328.html#msg44328
BenLee says all the dough is opened by hand, is crispy, and is a dry dough, probably low hydration. He goes on to say they dress their pies the about the same as Mack’s and Mack and Manco. The dough also sounds like it is pressed out before opening.
Also while reading this thread it says the Delorenzo’s Pizza is cooked at high temperatures and later in the thread it says the pies are baked at around 550 degrees F.
When trentonpie77 makes only one post at Reply # 168 http://www.pizzamaking.com/forum/index.php/topic,7841.msg88826.html#msg88826
and posts about how his delorenzo's / mack 'n manco hybrid pizza at home, this also makes me wonder if he did know what he was talking by comparing the Delorenzo’s to the Mack and Manco.
Is there anyone on the forum that has tried both the Delorenzo’s and also the Mack’s or Mack and Mancos pizzas for a comparison test?