The different Stanislaus products that are of interest to us in this thread have different amounts of salt but they are quite comparable. For example, the Stanislaus 7/11 product has about 75mg sodium per ounce. The Stanislaus Saporito Super Heavy Pizza Sauce with Fresh Basil has about 64mg sodium per ounce. Those amounts of sodium for four ounces of sauce would be equivalent to about 1/8 teaspoon of salt or maybe a bit less. The Stanislaus Full Red Tomato Paste has no added salt but it does have a small amount of natural sodium. That product is not a candidate for our purposes because it contains no basil leaves. I might add here that another possible candidate for your purposes is the Stanislaus Super Dolce Super Sweet Heavy Pizza Sauce (http://www.stanislausfoodproducts.com/_pdfs/Super-Dolce-Pizza-Sauce.pdf). It has slightly more salt (about 71mg sodium per ounce) than the Saporito Heavy Pizza Sauce with Fresh Basil but it is sweeter. It also has basil leaves. Sweetness might be something to pay attention to when comparing your next sauce with the sample you have from Buddy's.
Since my last post, I have been playing around with the numbers for Nick Sasso's sauce using the Stanislaus 7/11 and Saporito Super Heavy Pizza Sauce with Fresh Basil. From Nick's numbers, it appears that he is using around 36% water to dilute the mixture of the two types of tomato products. Using 4 ounces for the amount of sauce based on his recipe does appear to come close to the sodium numbers given in the Buddy's Nutrition information on a single-slice basis (one ounce of sauce on average). However, I found that I could get closer to the Buddy's sodium numbers by going to 50% water. For your purposes, you might try the 36% version, as follows:
7/11: 125 grams
Saporito Super Heavy Pizza Sauce with Fresh Basil: 125 grams
Water: 90 grams
The above combination will produce about 12 ounces of sauce, or enough for about 3 Buddy's clone pizzas with 4 ounces of sauce each. Since it is quite possible that Nick's recipe produces a thicker sauce than what Buddy's might be using, you might start with 90 grams of water and, if necessary, gradually add more water until the sauce has about the same consistency as the Buddy's sauce sample. If possible, you should note the amount of additional water. FYI, at 50% water, you are talking about 125 grams of water. That amount of water will increase the total sauce weight to 13.22 ounces.
In addition to coming up with sodium numbers that are in the ballpark in relation to the sodium numbers in the Buddy's Nutrition information, the carbohydrate numbers and fiber numbers for the abovementioned sauce combinations also seem to be in the ballpark with the Buddy's Nutrition information. For all of my calculations, I assumed that Buddy's is using the Foremost Farms brick cheese with 360mg of sodium for two ounces of that cheese.
I also tested the carbohydrate numbers when using a 10-ounce dough ball as opposed to a 9-ounce dough ball (both without salt) and it appears that the numbers support the 9-ounce dough ball weight better than the 10-ounce dough ball weight. It didn't matter whether I used the 36% or 50% water numbers. So, until we come up with better intelligence on Buddy's dough ball weights, I would stick with the 9-ounce dough ball for the Buddy's 4-square pizza.
Thanks for telling me that the Stanislaus 7/11 product and the Stanislaus Saporito Super Heavy Pizza Sauce with Fresh Basil have about 1/8 teaspoon of salt (or a little less) in four ounces of the combination. I didn’t know that the Stanislaus Super Dolce Super Heavy Pizza Sauce might be another good candidate. I know the Stanislaus Saporito Super Heavy Pizza Sauce doesn’t very sweet if nothing is added to it. If the 7/11 and the Saporito Super Heavy Pizza Sauce don’t work out, I can try to get a sample of the Stanislaus Super Dolce Super Heavy Pizza Sauce. The 7/11 tomato product is sweet tasting to me right out of the can. Steve even mentioned on Tuesday when he tasted the 7/11 tomato product right out of the container he could just eat that sauce without anything else added. I also think it is a very fresh tasting tomato sauce product.
Thanks also for giving me the amounts in grams to try for the 7/11, Saporito Super Heavy Pizza Sauce with Fresh Basil and the water amount to try. I will start with 90 grams of water and if necessary gradually add more water until the sauce has about the same consistency as the Buddy’s sauce sample. I wanted to mention that Steve and I thought the extra Buddy’s sauce has gotten a little thinner, but we think that happened from the defrosting of the frozen Buddy’s extra sauce two times. I have kept the Buddy’s extra sauce in my non defrosting freezer, but I guess ice crystals may contribute to some thinning of the extra Buddy’s sauce.
I understand that in addition to coming up with sodium numbers that are in the ballpark in relation to the sodium number in the Buddy’s Nutrition information, the carbohydrate numbers and fiber numbers for the abovementioned sauce combinations also have to closely match. It is good that your calculations show the sauce combinations seem to be in the ballpark with the Buddy’s Nutrition information.
I find it interesting that you also tested the carbohydrate numbers when using a 10-ounce dough ball compared to a 9-ounce dough ball (both without salt) and that it appears that the 9-ounce dough ball weight better supports the carbohydrate numbers, rather than the 10-ounce dough ball.