As for the sauce, the ingredients are (from the same source as the dough):
Tomato paste, water, sugar, salt, citric acid, xanthan gum, aquaresin paprika, basil, ground basil.
I think that aquaresin paprika is simply a pre-liquefied form of paprika – is that correct?
It is a much thicker sauce than most pizzas have and it is distinctly sweet, but not overbearingly so.
And yes, they use 100% provolone cheese. It has a sharper flavor and a slightly higher fat content than mozzarella.
I read a couple online reviews of Donatos which I thought might help. They were actually two negative reviews, but I understand what they were saying based on their expectations.
One review said the ‘za was pretty greasy. I’ve never thought it was overly greasy, and have had many greasier pizzas, but if you get the “original” then it’ll definitely be greasy. The big claim-to-fame on the Original pizza is that they use over 100 peperonis on each pizza. Add to that a higher fat content cheese and you’re going to have a nice greasy pizza, there's just no way around that!
One person described it as “undercooked” which again, I could see that description coming from someone expecting a crisp bread-like thin crust. This review kind of re-enforces the egg content and what I was saying earlier about a soft spongy middle while maintaining a crisp and brown crust/bottom.
It defiantly seems to be the kind of pizza that you either really really love (me, haha) or really hate and never get the fascination.
Other “noteworthy” ingredients.
The pepperoni always stood out, though I’m such a newbie at recognizing pepperoni types I couldn’t begin to say what it was like. The pictures probably give a better description than I could. I do know they buy their pepperoni from a 3rd party vendor. Though I guess it would be pretty dern tough making your own. Ha.
They always use fresh mushrooms, which is awesome compared to many places who use rubbery canned ‘shrooms.
The sausage is also great – large chunks made from another “homemade” recipe of the Grote family. I haven’t spent much time thinking about the sausage at this point, figuring that could always come later.
Most of the other ingredients seemed pretty standard.