Pizza Sauce Packets

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Joined Aug 8, 2019
Hi Everyone

I am helping a friend opening a Pizza Restaurant. First issue we had to handle was a smokey conveyor oven. I think that's solved. Next we are hoping to develop a packet for the pizza sauce. The guy he bought the equipment from had a recipe, but I think it's a little bland. We want a solid recipe that we can premeasure into bags so the sauce is always consistent. We have a good start, but I was hoping to get ideas from you pro's out there.

We plan to make the sauce up a day in advance and let it set in the frig. We are planning 4 cans #10 crushed tomatoes and 2 #10 cans of puree. What I am looking for here is your thoughts on the most important items in the sauce spice pack.

Thanks in advance for any help
 
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The question I have is why would you want to store the sauce in "packets?"

Pizza sauce in a busy pizzeria should be made fresh daily. In the event there is leftover sauce, it should be sealed tightly in a non-metallic container and stored in the cooler with the date it was made written on the container in bold writing for use the next day. I never used sauce stored for more than 48 hours.

If your sauce is bland, try different tomatoes. I would suggest using whole, peeled plum tomatoes and puree them yourself. Plum tomatoes tend to have a better flavor and their acidity levels tend to be less harsh.

From there, you can season the sauce any way you wish. I would recommend using fresh herbs whenever possible and add them when the sauce is nearly finished cooking. Crush and tear the herbs in your hands rather than cutting them. That tends to release more of the oils in the herbs and makes for better flavor.

Use fresh garlic and do not let it sizzle in oil. When garlic sizzles, it can brown and turn bitter rather quickly ruining the sauce. Crush the garlic and then chop it. Like the herbs, this releases more oils and makes for better flavor.
 
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I think he is saying he wants a spice packet to add to the sauce in pre-measured amounts like the little packet that comes with some corned beef you see in supermarkets during the holidays.
Don't know about you, but every time I make sauce I taste it and adjust my salt, maybe sugar and spices depending on what I taste. All tomatoes aren't created equal, even the same brand will have variations in acidity depending on where they were grown and the time of the year, weather, etc.

From what you are saying, it sounds like this operation might be better off with an off the shelf canned pizza sauce.
 
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The important thing with things like Pizza, Ribs, BBQ, etc. is consistency. If it's great it has to be great all the time, if it's mediocre it has to be mediocre all the time. I learned this as a young cook when the place I worked at had mediocre spaghetti sauce. I doctored it up and the owner came in one day and tasted it. He asked who made it - I said I did, he said it's quite good, but don't do that again.

I think the "spice packet" is to insure that the sauce is the same every time "someone" makes it. You can source tomato products of the same brand for every delivery and I seriously doubt your average diner can tell one batch from another. It's the spice they are tasting.

Ours used to be garlic salt, peperoncino, a bit of sugar and oregano - done. Measure your spices and write the quantities down till you get what you are looking for then burn the others that came before. Make a master copy and lock it up somewhere.
 
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I would just use a ladle and train you staff how much to use. packets would be time consuming, added expense, and that little bit that's left in the packet adds up over time. Remember granulated garlic will gel overnight in the walk in.
 
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I am very much against a canned Pizza Sauce. While I agree not all tomatoes are created equal. all the canned sauces I have tried are uniformly not good. I think Pizza sauce needs to rest, you want the spices to work there way through. I would rather throw out a little old sauce than serve something right out of the can.

It is going to take time to get our usage down. We will certainly have more waste in the beginning but in the long run we will have a superior product.

The reason I want a spice bag is consistency. More than one person will be making sauce and I want an agreed to flavored sauce used all the time. I don't know how many times I have visited a pizza restaurant and noticed the sauce was different from the last. A tasty consistent product with good service and a great ambiance will make our little pizza place a long lasting favorite.
 
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I know what you are talking about and agree with mike9 mike9 try a bunch of different combinations, pick one, and stick with it.

I had to fire a kid that had real potential because he kept tweaking the recipes. He was punctual, clean, hard working, smart, and very creative. Unfortunately, he would always "jazz up" the dishes he put out. To be honest, sometimes I liked what he did better than the formulated recipe. However, it was a well established place with a good customer base. They expected what they were used to. I gave him probably more chances than he deserved, but in the end had to let him go. He did not take it very well and some harsh words were exchanged. I hope he has a great career going somewhere else, but I also hope he learned a little humility. I hate to say it, but for the most part consistency trumps quality.
 
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So when you talk about spice bag, would a synonym be seasoning bag? I am just trying to make sure that I am on the same page; and if so when would it be added during the cooking process.
 
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Three cheers for consistency! The spice bag would be added when you first make the sauce. Take 2 #10 Cans of Crushed tomatoes, 1 #10 can of Puree and one spice bag. Cover with a tight sealing lid and put into the fridge. If the batch was made in the morning, 8-12 hours of rest would be enough to use. any left over at the end of the next day (36 hours old) would be thrown out. This makes for a flavorful sauce. If you get super busy, you can get out out a batch early, but that should be the exception and not the rule.
 
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Maybe it would be easier to just have a recipe book on hand that the staff can reference when making the sauce. It would seem easier and more effective than measuring spices out ahead of time. Also I would think in a pizza sauce there can't possibly be so many spices
 
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salt, black pepper, red pepper flakes, garlic, fresh basil, dried oregano, extra virgin olive oil, balsamic vinegar
 
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salt, black pepper, red pepper flakes, garlic, fresh basil, dried oregano, extra virgin olive oil, balsamic vinegar
Right, and assuming the garlic is fresh that means that there would only be around 4 dried spices which in my mind is not enough to warrant pre-measuring packets out ahead of time.
 
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Joined May 25, 2015
salt, black pepper, red pepper flakes, garlic, fresh basil, dried oregano, extra virgin olive oil, balsamic vinegar
That is what makes a good sauce but try and put that in a "packet".

Three cheers for consistency! ... This makes for a flavorful sauce.
Three cheers for not having to have anybody that knows anything about making a sauce. What are you doing for the crust? Frozen?
 
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Hello halb. You certainly are an acidic individual. I have not heard a positive comment from you yet. The pizza dough is made at least 2 hours before the shop opens. We cut it into the different sizes needed (small medium and large) put them on trays,cover it and let it rise. I thought this forum was to be a friendly place. I thought the members were here to support and help each other rather than ridicule.

The rules state
Respect Others:
Being a community with a positive outlook,we ask that you refrain from rude or offensive behavior
Feel Free to disagree:
If you don't agree with something another member posts, feel free to say so – just do it politely and constructively.
 
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So to open another can of worms, is the sauce cooked or not before putting it on the pizza?

mjb.
 
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So to open another can of worms, is the sauce cooked or not before putting it on the pizza?
I am gathering it is uncooked, but I could be wrong. I know one time I thought I was wrong but as it turned out, I was mistaken. :~)
 
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LOL same happened to me, but I am wrong way more than I like. it is uncooked. I used this combination when I ran restaurants in Houston. My mother came up with the recipe there. I know it was written down but that was long ago and I lost my mom 10 years ago. I never planned on going back into the pizza biz so now I am looking for a good starting place.
 
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