I was lucky enough to find an acquaintance who has an account at Restaurant Depot. I was able to get my hands on a can of Stanislaus 7/11 and Big Red paste. I'm planning to use the entire can for a pizza party for my kids and their friends. I have 3 questions...
1) How much salt do I use with a whole can of 7/11 and the prescribed amt of paste? The Pizza Bible has it at a "pinch" with amount of sauce for 2 pizzas. I'm at a loss to translate "pinch" to the larger amount of sauce. I have the same question for oregano.
2) In previous attempts to replicate the NY/NJ taste, the fresh tomato taste from the sauce seemed to be missing or masked by cheese. What might I be doing wrong? I tried to follow the The Pizza Bible to the letter.
3) Is it true that salt has an "opposite" effect on tomato sauce? That is, salt, up to a point, makes tomato sauce sweeter.....like salt on watermelon?
Thanks much in advance for any input.