Prince St uses reduced sauce as glucose instead of raw sugar? WHAAAA?

[pizzadaddy_ca]

I've never tasted Prince St Pizza. I'm dying to. Looks like they'll be opening up in Toronto next year. Until then I'm researching how to make it myself.

I found an episode of Barstool One Bite Pizza reveiws where the owner claims the sauce is made without raw sugar. Instead he says he takes some of the sauce and reduces it to a "glucose".  https://www.barstoolsports.com/video/691075/barstool-pizza-review-prince-street-pizza-featuring-kevin-hayes-jimmy-vesey-and-brady-skjei-of-the-new-york-rangers

Is this a thing? Does anyone do this? Is it true?

This owner makes a few other outrageous claims in other videos. So I'm unsure if he should be believed at all!

[jsaras]

Wouldn't it be fructose? 

[sarahm]

Wouldn't it be fructose?

Tomatoes contain both (as well as sucrose). Depending on the cultivar and stage of ripeness, the fructose:glucose ratio can vary between 1:1 and 1.5:1. In general, fructose levels decrease (marginally) and glucose levels increase as a tomato ripens.

I suspect that what the owner of Prince St meant is that concentrating the sauce by reducing the percentage of water increases the perceived sweetness (though possibly at the expense of the "tomatoe-y" flavor depending on how the the reduction is achieved, e.g., many of the characterisitc volatile compounds will evaporate before the water boils (though with the right equipment one could capture them in a distillation column/tube and reincorporate them after the reduced sauce has cooled).