Round Table sauce

Started by scampi, July 06, 2005, 02:40:52 PM

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scampi

Just curious if anyone has the sauce recipe or anything close to Round table pizza sauce. I do a milder sauce and was thinkiing of trying to do a spicier one like Round Table's. I checked archives and don't see anything about trying to duplicate that sauce. Any help? Thanks  :)

zappcatt

I also would LOVE to see suggestions for a Round Table Knockoff sauce. I love the bite that it gives.

I enjoy making CPK sauce..but the RTP sauce rocks!

I am thinking of using less spices, and toss in some cayenne...

Snowman

I had a guy send me his sauce recipe.  I had to do some creative licensing with it due to not having some of the stuff on hand.  In any case, he uses 1 bottle of tobasco per 6 #10's of tomatoes.  Perhaps a little tobasco might be in order?  I've not had the sauce you're looking to create, just adding a suggestion on "kick". 

Lydia

#3
My experience at RT, is that each place does it's own thing, but they all are LOADED with various chili powders in a tomatoe paste base, non-diluted.

I suggest starting with, a Spanish blend chili powder, a small amount sugar and only a touch of onion and garlic "powder" and a bit of salt if needed.

For heat I suggest using hungarian hot paprika and/or cayenne

If the spanish blend dosen't contain Cumin, I suggest adding a bit, but most chili blends have cumin.

Too much chili powder will produce bitter results, especially with the already bitter tomato paste. The sugar will help counteract this.

I dont measure when using chili powders, since they tend to  lose potency with storeage, and flavor and heat varies by brand. I make this type of sauce mostly by taste.

Hope this helps
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

zappcatt

Thanks for the suggestions...

was jonesing to try this and made a couple booboo's
Used generic safeway brand diced tomatoes in water that I had sitting around..YUCH!!!
Did not have any cayenne, so only put in a little generic chilli powder...was to hungry to wait to cool, so most of the heat was the temperature from the oven..no idea how much bite I got...


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Lydia

If you're going to go for a general store bought product, I recommend Cantadina tomato paste.

If you get to a Smart & Final, super heavy concentrated crushed tomatoes (comes in a large food service can).

PS--take notes on what you add until you get the sauce your round table makes.

Let us know how it goes.
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

zappcatt

Uh oh....this sounds like the start of another expensive habit....I have a Smart and Final within walking distance. I went earlier this week and picked up a deep dish pizza pan, a thin crust perforated pizza pan, but did not pick up any food...yet...

Lydia

If you have some freezer space...Smart & Final could save you quite a bit. I really dont like buying pepperoni anywhere else (flavor, price and quality).

Food Service size cans run nearly the same price as a grocery store sizes.

Keep an Eye out for the "Whole milk" mozzarella in block or preshredded (suppose to have better flavor and stringing abilities).

I found out this weekend that they are also carring "gourmet" whole milk mozzarella (VERY soft) and italian "fresh" mozzarella packaged in a water like solution. Ideal for the Neopolitan pizza.
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

elsegundo

"Uh oh....this sounds like the start of another expensive habit....I have a Smart and Final within walking distance"

Not really. A #10 thick pizza sauce can from S&F is less than $5.00. I could get 50 pizzas covered with it. That's a dime a piece. Go wild a put extra sauce maybe a quarter.  Let's not talk about cheese costs though.  BTW Smart & Final and it's bigger smarter brother Cash & Carry have lots of flour- high gluten and lots of cheese. And a secret blend of flour called pizza flour from Pendleton (42 pounds). Homemade pizza at about a dollar. Same as the pizza parlor ;)

chilis4me

This won't relay the important "secrets" for Round Table Pizza
sauce, but about 20 years ago I worked at Round Table in
Palo Alto, CA.   We would make the sauce using 6 #10 cans of
Heinz tomato paste.   Then we'd fill the 6 #10 cans with water
and add that to the mixing bucket.    Then there was a packet
of seasoning (man how I wish I had one of those packets
today) you'd add it and mix.   That was it.     As I recall the packets
had the indredients listed and I think the directions I spelled
out above too.    Now I live in CO, land of no Round Table
Pizzas....my family and I have cravings often.      Someday,
perhaps someone will happen upon one of these spice
packets and be able to send the list of ingredients.    Until
then, when the urge gets to strong, it's road trip time for
RTP.

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Lydia

Welcome to the forum and thanks for posting your information.

we now have a brand and a dilution ratio 1:1.

The sauce on the pizzas in my area were heavy, so either the places around here weren't diluting the sauce after storing or were just being lazy. But then, I really dont know how thick the Heinz paste is.
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

raji

That sounds about right.  Round table sauce is very thick and is very reminiscent of tomato paste.  They also add a lot of spices to it.  There's something unique in it... maybe cumin or even some fennel.  I can't quite put my finger on it.

jstilwell

I just tried this recipe, which I put together from several on this thread -

John's 1st RT Pizza Sauce Knockoff:

4 6 oz. cans tomato paste (I pref. Contadina)
12 oz water
1 Tbsp Hungarian paprika
1 tsp Cumin
1/2 Tbsp chopped Fresh Oregano
1 Tbsp finely chopped Fresh basil
½ tsp garlic powder
½ tsp salt
1 Tbsp sugar

Mix it all up and let it sit in the fridge for a few hours.

This makes enough for 3 - 4 12" pizzas, so you should halve it if you don't want to make a lot of pizza.

I then used it together with my favorite thin crust recipe to make a thin crist Margharita pizza

I'd say it turned out pretty good.

If you like more zip, (This was flavorful, but not really spicy at all) I'd probably either add a little cayenne or double the paprika.

Cheers,

John

robtheblob

 
Quote from: chilis4me on May 12, 2006, 05:16:03 PM
This won't relay the important "secrets" for Round Table Pizza
sauce, but about 20 years ago I worked at Round Table in
Palo Alto, CA.   We would make the sauce using 6 #10 cans of
Heinz tomato paste.   Then we'd fill the 6 #10 cans with water
and add that to the mixing bucket.    Then there was a packet
of seasoning (man how I wish I had one of those packets
today) you'd add it and mix.   That was it.     As I recall the packets
had the indredients listed and I think the directions I spelled
out above too.    Now I live in CO, land of no Round Table
Pizzas....my family and I have cravings often.      Someday,
perhaps someone will happen upon one of these spice
packets and be able to send the list of ingredients.    Until
then, when the urge gets to strong, it's road trip time for
RTP.

I know this is an old thread but the most important ingredient, besides the paste is dehydrated red wine. I worked in a round table in fremont Ca in the early eighties.

Lydia

Quote from: robtheblob on November 23, 2015, 09:33:12 PM

I know this is an old thread but the most important ingredient, besides the paste is dehydrated red wine. I worked in a round table in fremont Ca in the early eighties.

Hi rob

Welcome to the forum!

I'm a central California expat for 3 years now.

Thanks so much for the tidbit!
Many moons ago, my dad and I often debated about wether or not there was vinegar in the sauce, we didnt disagree very often on things like that but powdered red wine would certainly provide an explaination.

Looks like I need to track down some powdered wine, I think I saw some on amazon from Jansal valley brand.

If you haven't found the "very" extensive round table thread, let me know and when I'm at my pc I'll get you a direct link.

The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

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PIZZA_CHET

Quote from: scampi on July 06, 2005, 02:40:52 PM
Just curious if anyone has the sauce recipe or anything close to Round table pizza sauce. I do a milder sauce and was thinkiing of trying to do a spicier one like Round Table's. I checked archives and don't see anything about trying to duplicate that sauce. Any help? Thanks  :)

See my post in the "California Style" thread.  My recipe is very close to RT red sauce.
https://www.pizzamaking.com/forum/index.php?topic=46933.0

Monkeygirl

i've been using John's 1st RT Pizza Sauce Knockoff for over a year.  here is how I modify it and I think John was truly on to something!  I am so very grateful to him and this forum!

fresh smoked tomatos
smoked, diced white onions
smoked paprika
dried Oregano
dried Basil
minced garlic in water
salt
pepper
red pepper flakes

QwertyJuan

Wow.... 13 year old thread. Impressive! :D  :P

Mako13

#18
I've tried making this too, since I love their pizza. 

It's their sauce that really grabs you.  Always ask for "extra sauce" at Round Table, since they don't use as much as they used to now that the ladles for applying it are gone.

Haven't seen Heinz tomato paste in the stores, so I use Hunt's brand instead (have seen others mention Contadina too), when making this sauce.

I agree on the 50:50 mix of tomato paste and water.  Sometimes I use slightly less water, but the 50:50 ratio helps with spreading it more evenly on the crusts.

Frequently, I get the pre-mixed, Italian spice blend of paste, instead of the plain, but you can do it both ways.

To it, I add the following spices:

1 tsp. Oregano
1/2 tsp. Basil
1/2 tsp. Onion Powder
1/3 tsp. Garlic Powder (sometimes fresh garlic instead, but I doubt the pizza joints use that)
1 tsp. Salt
1/2 tsp. Black Pepper
1/4 - 1/2 tsp. Ground Red Pepper (essentially red pepper flakes ground up finely) - not sure that's quite enough with mild pepperoni, but family members here don't like it too hot.  Add on extra pepper flakes to yours, if you like it hotter.
1/2 - 1 tsp. Sugar

Been toying with this mix, back and forth, with various ratios, but the above works pretty well for me.  Most ingredients are anywhere from 1/4 tsp - 1 tsp, depending upon the item(s).

Still seems to be missing something important still, but not sure what it is.  Perhaps another spice or two, like marjorum, or anise/fennel, and possibly a little vinegar, or oil (olive oil?) to brighten it up and make it a little more flavorful.  I've also sometimes used an Italian spice blend too.

Cayenne pepper, white pepper, and/or smoky paprika (spicy paprika) might help too.

The 6 oz. can and 6 oz. of water make enough sauce for two large pies - I like a lot of this sauce on my pies.  Might make enough for 3 - 4, if you don't like as much on your pizzas.

Another decent variant, which isn't like the original, but is still very good, is to add in about 50% wine and 50% water, to the paste - I've used Chardonnay, since that's what we usually have, but a red of Chianti would work too.

This sauce is not cooked, but is applied as is onto the pies.

Would be interested in hearing others opinions of the above, or the other RT recipes here, or any you've come up with as well, on your own.










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