The ingredient list on the Lou-to-go packaging (that I like to reference for things like this) indicates that the sauce is tomatoes, tomato juices, salt, and citric acid. I've been using Cento Italian Style whole peeled that I hand crush and de-seed, I've had a great run with them lately. I just add some sea salt and freshly ground black pepper and get it in the fridge for a day. A sweet combination that I went with was draining a can of 6 in 1's and then adding a couple cans of , drained,hand crushed, peeled tomatoes. This gave me the chunky sauce that Lou's has. The odd thing is that it really didn't matter what type of whole tomatoes I used for this combo because the sweetness of the 6 in 1's overpowered them. Hunts, Progresso, Muir Glen, it didn't matter. In fact, those tomatoes may have cut the sweetness of the 6 in 1's a touch that I think are a bit too sweet by themselves.
That's right, I said it.
Without sounding too arrogant about it, I'm with seatactony. The pies that I've been making have been better than what I've received from Malnati's the last few times I've had it but reminiscent of what they once served. Now my Gino's recipe...I think we're running neck and neck.