Sauce like Tony's Pizza Napoletana's (in San Fran) Margherita Pizza

[rdy4trvl]

I was part of a small group of amateur pizza makers that made 130+ pizzas last year at an all-volunteer fund-raising cycling event.

Yesterday we met at Tony's to have pizza and discuss this year's event.  We were all really impressed by the sauce on the Margherita.  We are pretty sure the sauce was just tomatoes (and salt) - it was outstanding!  Last year we used 6in1 Ground Tomatoes - good enough but nowhere near Tony's.

Any suggestions on how to find a sauce that would match Tony's?

Also, any pizza makers in the SF Bay area that has time on Aug 3....DM me...we'd like to make 200 pizzas this year.

[Essen1]

He uses Strianese D.O.P San Marzano whole peeled tomatoes and runs them through a food mill. Alternatively, you could use Bianco DiNapoli Organic whole pleeled plum tomatoes. Another one is Stanislaus Valoroso tomatoes.

Salt goes on before the pizza goes into the oven.

[rdy4trvl]

I was looking closely at Tony's website and I see Stanislaus (tomato packer/distributor) is a sponsor.  Then diving into Stanislaus's website I see they recommend Alta Cucina tomatoes for Neapolitan-style pizzas Stanislaus https://stanislaus.com/inspiration/?filter=all.  Thanks for the Strianese D.O.P San Marzano recommendation - I look forward to trying these tomatoes!
I would be curious why you believe Tony's uses Strianese.....and if you use these, where you are sourcing the Strianese tomatoes. I'll be checking the major food distributors.
Big Thanks!   

[Essen1]

I would be curious why you believe Tony's uses Strianese....

Because he told me. And his book recommends the same.

Strianese was his first choice back 2017, when I was part of his Pizza Expo crew and charge of milling tomatoes. It may be different now. Even back then he pushed the Valoroso, as well as the Alta Cucina but that, if I remember correctly, wasn't the case when he won the championship in Naples in the Neapolitan category.

The Valoroso and Alta Cucina are foodservice items, so you may have a hard time locating those. Bianco DiNapoli are easy to find.

And yes, I believe he's sponsored by Stanislaus, among other big companies. I recall a recent exchange with him where I said that I felt that Mutti tomatoes are outshining Stanislaus products by a mile...which they do, imho...and he begged to differ 

And I don't source them anymore ever since I moved back to my home country. But I used to call TG when I needed cheese...

[Essen1]

Forgot to mention that you may be able to find what you're looking for at his Italian store, whether online or in person.

https://giovannispecialties.com/

[rdy4trvl]

Because he told me. And his book recommends the same.

Mike,
Okay, I wasn't expecting such a direct connection to Tony's but that's as good as it gets!  We'll get our small group together to taste test the Mutti (your favorite?), Stanislaus (Valoroso and Alta Cucina) and Strianese.

One of our pizzaiolos just suggested visiting Giovannie Specialties, too!  Now we will.

Thank you for sharing your insight!
Doug