NY sauce combinations

I had a good question emailed to me about a true NY / East Coast sauce recipe, and about my sauce recipes in the book.

You'll get a better New York or New Jersey-style sauce by using Saporito or Super Dolce rather than Full Red Pizza Sauce. The results of my tests and what I do in my restaurants are included in the book. However, not everything is included in the book. We had to leave out over 100 pages to keep the price at $29.99

I had better results across the board with the sauce recipes that are in The Pizza Bible. Below are some other common blends you will see in the industry especially for NY style pizza. These blends may not be common in your 89 cent or 99 cent slice shops!!

2-4 parts 7/11 & 1 part Full Red Pizza Sauce
(Could add 1/2-1 can of water)

2-4 parts 6in1 & 1 part Bonta
(Could add 1/2-1 can of water)

2-3 parts DiNapoli Ground and 1 part DiNapoli paste or DiNapoli Super Heavy

1 part 7/11 or I part Tomato magic I can water or no water

1-3 parts 7/11, Tomato Magic, or 6in1 and one can crushed tomato

I'll even use Don Pepino once in a while. Water is an additive I don't recommend. Sauce is one of the least expensive ingredients on a pizza, so why water it down? I am against it. Puréeing tomatoes is also important and I recommend using an immersion blender instead of mixing by hand. I only mix crushed tomatoes by hand.

If you know of any other combinations please share.

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Tony Gemignani admin
posted almost 5 years ago

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Tony, I agree with your thoughts on not watering things down. Because of that, I tend to use a higher ratio of crushed tomatoes (6in1's, 7/11 or Cento) for my New York style sauce. Yesterday I made a small batch with the following ingredients / amounts:

125 grams 6 in 1
75 grams Di Napoli (hand crushed)
1.5 tsp tomato paste
Olive oil, salt, oregano to taste.

I gave it a quick pulse with an immersion blender. It's probably very different from how a lot of East coast slice joints would do it, but I'm happy with the results and end up getting a much "brighter" flavor because it's mostly crushed tomato and very little paste.

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Raj Irukulla admin
posted almost 5 years ago

Nice Raj I will have to try that one out. Rob DiNapoli is coming by this week for a demo. I will tell him your recipe and ask if he has one to share on this post.

- Tony   almost 5 years ago

Thanks Tony. I've been very happy with the quality of the DiNapoli tomatoes. Most of the retail brands are a crapshoot. You don't always get a good can.

- Raj   almost 5 years ago

Very informative post, TG. Thanks for putting it up.

I always shoot for a sauce consistency that when you dip a whisk in it and pull it out it will leave little peaks behind. If it's too thick I add a little tomato sauce instead of water, to thin it out a bit. Work well.

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Mike K.
posted almost 5 years ago

I also stir in any crushed tomatos for texture after I use the emergence with ground and paste or heavy sauce.
Meaning I don't use the emergence on all the tomato products. Just to be clear

Tony Gemignani admin
posted almost 5 years ago

Hi Kebo,

"2-4" as in "2 to 4" is different than a ratio 2:4. Even if the post above was referring to a ratio of 2:4, it'd still be valid since all of the formulations include a component consisting of 1 part.

Less attitude next time, please.

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Raj Irukulla admin
posted 5 months ago

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