This is it ! Combine equal #10 cans of (1 ) 7/11 ground tomatoes with (1) can of Full Red (no Basil) sauce. Add 3/4 teaspoon Badia oregano per 480 grams (16 ounces) of the combined sauces and let meld for at least 8 hours. Yum !!
Stanislas (who makes both 7/11 and Full Red) pack the VERY sweetest best tomatoes. My absolute favorite NY pizza joint uses these same tomatoes. The difference is NIGHT AND DAY. These are BY FAR the best tomatoes for pizza sauce. This man speaks the truth. Only difference is that I use the one with basil and add fresh basil too. A sweet pizza sauce can really shine with basil and just a hint of garlic. DO NOT over do the garlic. I promise, it will ruin good sweet tomatoes. You just need a whiff.
Good point and I agree. Beyond a hint of garlic, a naturally sweet tomatoes are ruined. I'm just starting my home pizza making journey. Can't get Stanislas so I'm gonna try Red Gold/Red Pack. Who's your favorite pizzeria in NY,
Appreciate the video. These proprietary cans of red stuff are always shrouded in so much secrecy about pricing and contents. Wish they sold them in regular stores in smaller sizes
Your welcome and I agree. It’s entertaining to me how this video I made has so many dislikes. What’s their not to like about this video other than people trying to hide a delicious sauce recipe of which no other videos or information exist.
@@georgiabigfoot Thanks for making this video! Could you do a similiar video on the spaghetti sauce? Spaghetti wih meatball is my faviroaute food and i like the one by Sbarro the best. I have been seraching recipes for spaghetti sauce for a while and Ive got no results. Since stanislaus sauces are popular in pizza resutarant, they might also be used in making spaghetti sauce.
I bought a can of 7 11 yesterday from Restaurant Depot for 7.80, and it is exactly the sauce that's used in mkst pizzerias for Margarita pizza. I'm going to add full red and see what I get...
I used to work at ZIO'S pizza E.111 & 13 street Philadelphia back on the 1993 and this is what we used as pizza sauce .....7/11 ...pizza sauce ....Karim from Algeria
georgiabigfoot yes ...sure ...garlic powder ...black pepper ...olive oil ....oregano and some sugar ...that's it ...we use to mix much 7/11 with little quantity of purée tomatoes .it wasn't 1 to 1 ....without forgetting little bit of cold water ...We use the sauce always a next day after mixing it ..never a same day ....For the cheese ,we always use a big blocks of low moisture mozzarella and we use a dough machine with it special equipment to shred the cheese on a very thick strings ..we use to cook also a very important quantity of Philadelphia cheesesteaks and I used to be one of a best cook on the grille for this kind of sandwiches....many customers from the city hall the place of the Liberty bell ,prefer our Philadelphia cheesesteaks.it my pleasure to read you and watch your videos ....
@@karimtebbakh2432 how interesting, thanks for that. I’ll try that sauce variation. I like cheesesteaks too, any particular cheese you used on the steaks ? Also any kind of special Seasoning added to the steaks ?
@@georgiabigfoot good question being from NYC the Bronx and as a kid would hang out at my neighborhood pizzeria which is in a Italian neighborhood and being Puerto Rican dissent I asked Vito the owner if I could work for free in the back of the house making dough and the sauce he said NO the first time I asked him but eventually he let work Saturday and Sunday nights when they were very busy Vito would be the only one to make the pizza sauce and would not share the recipe with nobody he had a old folder looking book he would take out when he was making pizza sauce and other sauces that were used on other DISHES they were on the menu such as Marsala sauce and other dishes he actually kept the book locked up in the office safe this was in the mid 70s . Eventually I figured out the recipe for the pizza sauce except for the herbs she used for the pizza sauce.But all he used was Stanislaus products he told me he would not use anything else but Stanislaus . One year there was a shortage of Stanislas products and it was almost impossible to get so he had no choice but to use the brand ROMA .boy oh boy people noticed the difference in his pizza immediately thank God Stanislaus came back.to answer your question I think most new pizzeria owners don’t look at the Stanislaus name and there reputation they just try to be consistent and old-school and QUOTE the NYC WATER has a lot to do with the flavor of NYC PIZZA . I live in Florida now and the pizza is not the same one Pizzeria brings down NYC water to make there pizza and uses Stanislaus products.thanks for your post … Mike G…
@@MrGonzo4000 thanks for your input . My review has nothing to do with NY pizza though. It has to do with pizza in Atlanta Georgia from a place that makes zero claims about being like NY pizza. They just have incredible pizza and they use Stanislaus.
As you know, NY is one of the pizza capitals of the world and our pizza joints use straight full red right out of the can with nothing added. Time is money when you own a business and you get just as good results, by not adding to a good thing. Great video.
You should try their “Pizziola” New York style prepared pizza sauce. Can be used right out of the can or you can add you own spices but straight from the can it’s fantastic!
I worked at a couple pizzerias they use three cans of each 7/11 and full red and use one of the empty cans fill it up with water and transfer to the other empty cans to not waste any product then dump the water to the mix then final step is 16 ounces of Parmesan and oregano
@@georgiabigfoot about ~16 ounces of parm and a premade packet of Italian herbs but it looked like some 6 ounces or you can add oregano and salt to taste
@@MentalHealth645thank you. I think the deal is these pizzeria’s add a little twist to differentiate between neighboring restaurants. What’s interesting to me is just how delightful the stanislaus products are on their own and far superior to the lame sauces used by some mid tier pizzerias, concessions and gas stations. These kinds of places could just switch to 7/11 and immediately have a commanding sauce with no alterations.
Thanks for watching , if it’s so common why am I the only one who has posted the recipe on RU-vid ? I don’t even work in the restaurant biz, this is just from me watching them make my pizza for the last 32 years at the same restaurant, you would think with the zillions of people having had worked in this industry this info would be common knowledge by now. And on that note why are you even spending your valuable time watching this ?
@@georgiabigfoot I was searching for a different Stanislaus product and gave your video a watch. I think we both have a passion for pizza, as well as others that will watch this video. Maybe people don't think a couple of cans of tomatoes getting mixed together is worth posting on the internet. Enjoyed your video, buddy
@@georgiabigfoot Yes, it is meant to be "stretched" out for maximum coverage. Meant for places trying to wring every last cent of profit out of their materials purchases.
Thanks for making the video you opened a new door for me. I did a little research and want to make sure if you actually saw Full Red (Fully prepared pizza sauce)? because it already has oregano in it and oregano is a strong spice. Stanislaus makes another pizza sauce called Full Red Pizza Sauce, you can get it with or without basil, that brand was specifically made for mixing. I want to make sure before I buy it
The restaurant of which I speak uses full red fully prepared - no basil , and yes it has oregano in it, they just add extra oregano . Thanks for watching
I made this for you and another person who is unbelieving a restaurant might actually use the fully prepared pizza sauce as a base, I took this picture for you tonight and made it into a video , tell Me what the label says ...ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2lfR-2JwP4Q.html
@@georgiabigfoot I really appreciate you taking the time to do that. I am going to try it. You also sparked my interest in The Pizza Bible, I'm going to check that out on the kindle sampler on Amazon. Thanks again
@@backfromthe80s2 your welcome I made another video with greater detail this one is public ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3XcX2NvHZHs.html
Well this particular place only has one sauce and it’s the same for their pizza and calzones. They have an extremely limited menu, pizza, calzones, salads, that’s it.
Thanks for the comment . I have no idea what to tell you. If you listened to my review you know this recipe shown is after watching the observed restaurant use this exact recipe and named brand ingredients for 27 years. Maybe a restaurant person can tell you.
@@mgarwatoski you can see bags of All Trumps flour in the screenshot of the tomato products that this particular restaurant uses. Most well known pizzerias in the northeast use All Trumps flour
Stanislaus makes many different types of Full Red. Your video shows "Full Red Fully Prepared Pizza Sauce" which contains extra virgin olive oil, salt, oregano, black pepper and granulated garlic. According to their website, that sauce is meant to go straight onto a pizza as it's already seasoned. The other Full Red is simply called "Pizza Sauce" and is available with or without basil. According to their website, they make the following statement: "Full Red Pizza Sauce is the #1 pizza sauce brand in New York, where "Real Italian" pizzaioli have made it famous. Packed from fresh tomatoes, Full Red Pizza Sauce is a rich base sauce with full tomato flavor, deep red color, and "velvety" mouth-feel, with just a trace of seeds and skins added for homemade appearance. (Available with or without hand-packed fresh basil leaves.)" Their description for 7/11 Ground Tomatoes reads: "Made from chunky fresh ground unpeeled tomatoes packed in combination with puree, 7/11 contains bits of skins and more tomato pectin for a homemade texture. The tomato skins in 7/11 add texture and eye appeal, but they also bring something else to the table - Fresh flavor. Today, "New York Style" pizzerias across the country follow the practice made famous by their New York pizzaioli predecessors - combining 7/11 with Full Red pizza sauce to create the famous New York thin-crust pie." So, if you follow what Stanislaus says, they recommend mixing one can of 7/11 Ground Tomatoes to one can of Full Red Pizza Sauce (not the Fully Prepared version that you used in the video). This makes sense because the Fully Prepared version already contains oregano, so there's no need to add more. Also, you said to get the Full Red without basil... the Fully Prepared version is only available in one style, without basil, whereas the "Pizza Sauce" is available with or without. You might want to double-check that you're using the right stuff. Great video, I enjoyed it. Visit my pizza forum at www.pizzamaking.com/forum
Thanks for watching sorry for the late reply. I’m using the right stuff Full Red Fully Prepared No Basil. Who says you don’t need to add more oregano ? I’ve been eating at this restaurant 30 years and week in and week out they leave cases and cases of full red Fully Prepared - No Basil sauce visible on racks behind their counter and cases and cases of 7/11. If you peek in their dumpster it’s empty cans upon cans of those same products . Why do they use Full Red Fully Prepared No Basil instead of just the mixing base Full Red ? I have no idea. It’s probably because the Full Red Fully Prepared is extra yummy and made yummier and more complex by adding additional oregano and 7/11. Some people like more oregano . Why are salt shakers put on tables ? People want more salt . It’s probably similar to the super secret Maysons Frozen margarita mix where emblazoned all over the gallon label is “no triple sec needed” but I know for a fact all restaurants that use that product actually add 2 equal parts of different brands of triple sec to it. Go figure
I know it’s hard to believe they would use a fully prepared as a mixing sauce but here it is on their floor ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2lfR-2JwP4Q.html
@@georgiabigfoot I never said that you can't use the "Fully Prepared" as a base. My confusion lies in the fact that you specifically said to use "Full Red without basil" in your video ... but Full Red "Fully Prepared" is not available with basil... only Full Red "Pizza Sauce" is available with or without. So I was confused. Had you said "use Full Red Fully Prepared" there would've been no confusion since that product is only available one way. I'm good now. I'll have to try the Fully Prepared since I've never used it before. Thanks.
What type of pizza was this sauce on, NY style, Neapolitan, Chicago deep dish, grandma or Sicilian? Also what type of oven was it cooked in , gas/electric, coal or wood?
@@georgiabigfoot I found Stanislaus Alta Cucina But they are whole tomatoes ..I seen they crush them up then make a spaghetti sauce is that what you were talking about?.
@@normb28 yes, look at the reviews about that product on Amazon and overlook all the negative reviews about dented cans and the cost. I’m certain the negative reviews are written by restaurants who don’t want you trying it at home. Stanislaus Alta Cucina Whole Tomatoes, 6.43 Pound www.amazon.com/dp/B0050IKUBG/ref=cm_sw_r_cp_api_glt_fabc_XB7K6R4MD0BE1TG028MG Also an FYI look at all Stanislaus products on Amazon and read their reviews too. Enjoy !
Are you surprised or in disbelief a restaurant would use those components ? Here is another video showing the cans on their floor. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3XcX2NvHZHs.html
I believe you and plan on picking up the ingredients to experiment myself. Has the shop been on business for a long time? I guess it’s true when pizza shops say they don’t have a secret, they just use quality ingredients lol
@@jth52890 yes they have been open since 1988. Other clues they use Monaco olive oil, Ventura Gourmay Ranch dressing , Badia seasonings, all trumps high gluten flour
Here's a similar sauce as the one you talk about here. This seems to be a training video for Sarpino's Pizza in Houston. It looks like one 7/11 to 1/2 Red in their video and the spices is their own combination of secret spices. Plus they use parmesan I believe it is. Haven't watched it in a few weeks so my memory isn't as good and I have watched a lot of pizza videos lately as well. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yH9qZ8uwpaU.html
Are you sure they use fuly prepared pizza sauce and mix it with the 7/11 tomatoes? Usually the ones i have seen show 7/11 is supposed to be mixed with pizza sauce not the fuly prepared piza sauce
Umm yes, here is a picture from their stock area you tell me what the label says, I made the image into a unlisted video so you can see it ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2lfR-2JwP4Q.html
They are definitely using oregano. You seem to have a misconception as to why basil leaves are placed in canned tomatoes. It does not impart basil flavor. It's there to reduce the acidity.
@@georgiabigfoot Honestly, I'm not really sure. I've tried both, and don't notice much of a difference. I worked as a chef for many years in a very authentic Italian restaurant. My boss, who is from Puglia, told me that the basil was for reducing the acidity. Perhaps some people don't mind, or don't notice the difference? I think it's cheaper without the basil too. That could be it. You might try buying both, and doing a side by side taste test if you want. Seriously though... Next time do the Saporito instead of the full red . (You can't go wrong with any Stanislaus product to be honest.)
Nakor Isilani ok thanks for this tip and this information . What do you know about hormel bold pepperoni ? Or is there a better brand that cups better ?
Are stanislaus's products used by nearly all pizza restuarants? I also saw this sauce in another pizza sauce making video. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vAPJzSgOm0k.html
No they aren’t , but there are many pizzerias that use these large can sauces to create their sauce. Other big can brands are Escalon, Bonta, Angela Mia, La Fiammante, Conte, Neopoli, Furmano’s, Dei Fratelli, Red Gold, Heinz, Delalb, Contadina, Pomi….. the list is endless, but in my experience the leader is Stanislaus.
@@georgiabigfoot I get it as I have paid high price for things at times for shear convenience. It just hurt when you can order a case of 6 #10 cans for $30 makes $17 a can steep .., just do a quick Google search at the actually suppliers not the ones selling individual cans on Amazon. You will see prices in the mid 30s per case The going price when your ordering by the pallet when you have a shop is about $21-22 a case under $5 a can.
Oh really ? I live in a town of 5,000 people 90 minutes from the closest store selling these tomatoes for $5.40 a can, explain to me how paying a $12 premium to have it delivered to my door is being took ? That’s a 180 mile round trip, 20 miles per gallon , 9 gallons of gas x $2.30 a gallon is $20.70 fuel plus $5.40 a can = $26.10 plus tax. Plus the time it would take me to drive there, sorry, but didn’t get “took”
@@georgiabigfoot god BLESS stanislaus company they carry one of my favorite tomatoes called alta cucina I use it for pizza try it you'll see the difference
A mix of 7/11 and alta cucina works really well. That's what the Italian pizzeria used that I worked at, and they were around for a long time i believe, all Italian, from NY..blah blah blah. ✌👍
