what sould i add to a can of stanislaus saporito

Discussion in 'The Think Tank' started by Anonymous, Feb 12, 2008.

  1. Anonymous

    Anonymous Guest

    hi pizza lovers every were i will be opening a pizza shop soon and i need to know what to add to a can of stanislaus saporito.Every pizza guy i know say's that there pizza suace is top secret and nobody will help me.can somebody anybody plaese help me. o and how long can i save the pizza sauce in a fregerator????after how long sould i thru it out??
  2. NicksPizza

    NicksPizza Active Member

    Our recipe is also a secret, so don't tell anyone else :D

    2 cans saporito w basil
    2 cans 7-11 ground pear tomatoes
    1.5 cans water
    spice blend

    I recently started adding more water as I decided my sauce was to thick to handle easily, and my yield was out of whack. Saporito will handle the water load I use very easily. I use 3.25 ounces of a spice blend. Basically 1:1:1 dried oregano, black pepper and granulated garlic. I get very fresh, high end spices for brightness of flavor and less flavorless junk floating in my sauce. Let stand overnight for flavor melding. Stir and add water the next day as needed for spreading consistency.

    It never last more than a couple three days before it is all used up, but you should be able to go 5 to 7 if you absolutely had to. I actually use a couple other specialty peppercorns, but the above is what my basic spice bland starts with. Simple, clean, and not a lot of battling flavors.
    Noga likes this.
  3. lilian

    lilian New Member

    why adding saprato to 7_11
    i thought 7_11 is good on its own just add spieces to it and that is it .
  4. saad

    saad New Member

    I almost do it exactly the way Nick does it, and it's the best sauce.
  5. Noga

    Noga New Member

    Hi Nick
    First,I would like to thank you for the information and the contributions you make in this forum.I have a question for you please Which brand of spices do you recommend?
  6. GotRocks

    GotRocks Member

    Shelf life; health code dictates 7 days once the product is prepared.
    I am partial to their extra heavy puree thinned a bit, with some seasonings added. We also hit the sauce with romano on it while building a pie instead of mixing it in, this way if we exceed shelf life, it is not as much of a loss.
  7. Rockstar pizza

    Rockstar pizza Active Member

    We do 2 cans of Saporito 3.5 ounces of spices blended, same as nick but we have an ounce of basil as well,
    we add 2 cans of water.
    What does the 7-11 bring to the sauce?
  8. Crusher

    Crusher Member

    We do 1-Can of Saporito with basil, 1- Can of Full Red Purée, 4oz seasoning mix, 3oz chopped garlic, 3oz olive oil &. 1-can of water. Mix and store overnight in cool to use next day.
  9. Daddio

    Daddio Well-Known Member Moderator

    In my opinion the 7-11 gives you more of the real tomato. The small bits of the peel and a few seeds. It also has more liquid so you aren't diluting the flavor by adding water.
    Noga likes this.
  10. Aimless Ryan

    Aimless Ryan New Member

    First of all, there are at least three different products with a "Saporito" label: Filetto di Pomodoro (tomato strips), Super Heavy Pizza Sauce, and Super Heavy Tomato Puree. So which one are you talking about? I don't see how so many people could answer your question without first asking which Saporito you're talking about or telling you which Saporito they're talking about.

    Also, what style of pizza are you making? Because that matters.

    I like 7/11 (or Tomato Magic) for anything requiring more of a fresh tomato taste. Like NY style, deep dish, or stuffed. For a couple local pizzas I've spent time trying to clone (sheeted midwest style), I haven't used a foodservice quality tomato product yet, but I'm sure Stanislaus has something that would work well. (7/11 and Tomato Magic are not ideal for this style.)

    Depending on what style of pizza you're selling, you may not need to add much or anything to the tomato product. But no one can help you until you at least share what style of pizza you're selling.
  11. Ouzoshots

    Ouzoshots New Member

    I also like Stanislaus saparito heavy w/basil , 7-11, and 1 can water. Add some more fresh basil, oregano, salt and pepper. I've tried Roma spice blend from my vendor but found the white pepper seemed to over power all the other ingredients. At least that's what it tasted like . I shook the crap out of the mix as well. For now I'm just sticking to the basics like Tony G told me at seminar.:)
  12. Short Rib

    Short Rib New Member

    Call sysco or meatcodelivery (north east only) and they will guide you through all the process. When you start pizza shop has someone experienced with you. Make sure you add enough water to the paste. I use meatco toppings and i am about to switch to Caputo and for the sauce Stanislaus 7/11 and superheavy are the best sauce out there. Wisconsin cheese blocks. (Grande is expensive for startup). There is a trick about what you give the customer in the box that meatoc told me it makes you beat Papa johns however it will cost you about 75 cents per order. Make sure you have meatballs with cheese and wings. then enjoy all the money and Good luck
  13. Ouzoshots

    Ouzoshots New Member

    Have any of you guys heard of the 7-11 water rising to the top if you use powdered onion or garlic due to enzymes? One owner told me Stanislaus said to microwave the powder to eliminate enzyme , then water won't separate and rise to top. I haven't been in the game long enough to know if he's pulling my leg or serious. Figured might as well throw it out here for a chuckle at the very least.
  14. bigmoose

    bigmoose New Member

    I believe there is truth to what you were told it is enzyme activation of the pectin. The method you described to circumvent it is called Microwave Assisted Extraction and will destroy the problem enzyme in garlic and onion. The idea is to wet your spice blend with a mister and stir in a microwave safe container. You want everything damp, but not swampy. Microwave for 2 minutes at 30% power. Use a quick reacting thermometer to make sure you are not getting the mixture over 160 degF. Adjust microwave power setting if you are.

    This technique also breaks the cells walls of the spice/herb resulting in more intense flavor contribution. So some adjustment of your spice/herb levels may be necessary with this technique.

    My thanks to "red" november who taught me this technique and the chemistry behind it.
  15. bodegahwy

    bodegahwy Well-Known Member

    We use chopped garlic rather than a powder. I like the taste quite a bit more. To avoid the gelling of the pectin in the tomato product we carmelise the garlic by running it through the oven in a pan before mixing it in which also gives it a nice flavor.
  16. stpaullee

    stpaullee Member

    You may want to call Stanislaus. I'm sure they would help you develop a profile for your sauce as they have the best customer service of any manufacturer I've dealt with.

    (800) 327-7201
  17. Noga

    Noga New Member

    I couldn't find this product (Saporito with basil) in the company's online product list .
  18. norma427

    norma427 Member

    I use Saporito Heavy Pizza sauce. I use the MAE method of extracting flavor from fresh crushed garlic, a tiny amount of red pepper flakes, Greek oregano and Italian seasonings in olive oil. I then add the MAE extracted oil to the sauce and then add some Red Cow Parmesan along with some more Greek Oregano, a tiny amount of sugar, a tiny amount of Kosher salt, a couple more red pepper flakes, and a little more of the Italian seasonings. Let sit overnight and then add water as needed. I make a NY (boardwalk style with cheddar) and also a Detroit style of pizza and use the above sauce on both styles.

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