Author Topic: Pictou County Brown Sauce  (Read 8368 times)

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Offline ogdred

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Pictou County Brown Sauce
« on: April 20, 2013, 09:56:03 PM »
Has anyone heard of this pizza sauce, apparently unique to Pictou County, Nova Scotia? People from the region obsess about it, and even have pizzas sent by UPS across Canada.

A friend procured a sample of it, so I had to give it a try. It looks a little bit like it has ground beef in it, but I could mainly taste the oil and onions, perhaps celery as well. Not bad, but nothing to write home about from my point of view. They have a distinct type of pepperoni out east, which I was unable to find, but I did try cooking one of my pizzas with the pepperoni under the cheese, which is how they do it out there.

(The dough pictured is a 350g 62% hydration unbleached bread flour with 2% oil, 2% salt and 3% sugar, stretched to 13", and cooked about 6 minutes on a 530 stone.)

Offline Bill/SFNM

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Re: Pictou County Brown Sauce
« Reply #1 on: April 20, 2013, 10:32:16 PM »
About 10 years ago I received from an acquaintance a bottle of what I was told was the best sauce on the planet, real  brown sauce from Pictou County from one of the pizzerias there that is famous for it. Frankly, I was not impressed.

Through the years I have met people from that area who rave about their unique brown sauce. One insisted that the best version is a closely held secret and that the bottle I had received must have been an inferior facsimile if I didn't think it was awesome.

If someone happens to find a recipe for the real deal, I'd love to give it a try. These people are insane about about their pizzas.

Offline clancy

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Re: Pictou County Brown Sauce
« Reply #2 on: July 08, 2013, 04:54:01 PM »
Nova Scotian here, and this pizza is rather popular out here, but only in one region of the province, if you want some you have to travel there to get it from one of a dozen or so places that make it in this style. It's meatier and spicier, and I quite like it. In fact I purchased a litre of the sauce (as well as a slice) on my way through the area last week and am making some pizza as I type this. :)
remember, it's a regional thing, people like what they grow up with and they are proud it comes from their area, so don't be dumbfounded when you don't agree with those that love it. Ask someone in Chicago what the best pizza in the world is, are they wrong?
A thicker, denser crust and some real brothers pepperoni would go a long way in getting closer to the real deal, though.

Offline brad123

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Re: Pictou County Brown Sauce
« Reply #3 on: July 28, 2013, 09:58:58 PM »
It has chicken broth , celery, no tomato sauce, alittle tomato paste, black pepper, red pepper flakes, onions flour and virgin oil, mushrooms , and a few other things I can't figure out yet,. Lol

Offline soupnazi

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Re: Pictou County Brown Sauce
« Reply #4 on: March 29, 2015, 08:37:33 PM »
I see this post is a couple years old but I just wanted to comment that ogdred's attempt at a PC pizza is appreciated but it doesn't represent an accurate picture.

The dough pictured is not correct. It should be thicker with a nice chew and likely sweeter than your recipe ogdred.

Don't go so heavy on the sauce and it could be spread closer to the edge. It packs a lot of flavour, a lot of oregano.

Brothers pepperoni not optional. There are different kinds. Mild, hot, TNT etc... It can be ordered online. "Chris Brothers"

And finally the cheese. There should be an obscene amount of cheese. A good stretchy 20% Mozza covering everything.
No ingredients should be visible through the shredded cheese.

After eating a couple slices of a proper Pictou County pizza the heartburn should set in quickly.
Don't be afraid. Just let it happen. Drink more beer and have a cold slice in the morning for breakfast if there is any leftovers.

Offline TXCraig1

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Re: Pictou County Brown Sauce
« Reply #5 on: March 29, 2015, 09:42:45 PM »
I see this post is a couple years old but I just wanted to comment that ogdred's attempt at a PC pizza is appreciated but it doesn't represent an accurate picture.

Can you tell us how to make the sauce?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline MrJWalk

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Re: Pictou County Brown Sauce
« Reply #6 on: June 07, 2016, 09:32:18 PM »
You need to use salami, not pepperoni.  And Chris Brother's or Brother's brand only.  They're the same thing.  Processed the same.  Packaged the same.  The only difference is the name.  The brothers had a fight. Now it's a feud.  Go with the TNT for the full PC experience. 

The pizza should weigh a lot per slice.  Like.. it's heavy and thick.  The crust is like pizza hut's pan pizza in thickness. If you can pick it up and the thing doesn't fold over, not enough cheese.  If you can see anything under the cheese, not enough cheese.  Also, you should probably have some donair sauce.  I like dipping it in alternating bites. 

The first time I ever had PC pizza was when my roommates made it.  Apparently I had been living with PC royalty.  My roommate was the son of the owner of one of the pizza places (I want to say Acropole but I don't think that's right).  And his boyfriend worked with him and at Pantry Kitchen. I was a bit skeptic about this pizza.  Gross looking brown sauce and salami instead of pepperoni.  And I'm not a huge fan of mushrooms.  Then I tried it.  I haven't had a pizza that good since.  When ever I go to PC, I always get 2 pizzas and freeze them for the trip home.

I'll get the recipes from my old roommate.  And I'll find out for sure which pizza place they worked for.  It's been a while.

Offline Chilkoot

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Re: Pictou County Brown Sauce
« Reply #7 on: August 03, 2016, 06:23:29 PM »
I'll get the recipes from my old roommate.

If there's any way for you to get some kind of recipe out of your old roommate for that magical dark brown sauce, I would be forever grateful.  After vacationing in the New Glasgow area in Nova Scotia recently, I will never look at pizza the same again.  My wife and I have started trying to recreate the dough as well, with limited success, but we remain hopeful on that front.

Thanks in advance for any kind of direction you can provide.  I'm almost ready to call up a few of the places out there and try to arrange delivery to Toronto (about 2000km) - it really is that good.