Reddit mentions of Sclafani Crushed Tomatoes, 28 Ounce (Pack of 12)

Are you using these here?

Over at /r/pizza we have a decent guide to tomatoes and sauce.

From the wiki:

> Sclafani - Don Pepino brand, not Gus Sclafani of CT. My favorite. Bright red. Sweet, bright tasting and very robust. NJ grown. Regional availablity.
> Jersey Fresh - Almost identical to Sclafani. Regional availability.
> Escalon 6 in 1 Ground Tomatoes - Wholesale only. Californian. One of the two most common brands used by pizzerias, the other being Stanislaus
> Stanislaus 7/11 (or Tomato Magic) - Wholesale only. Californian.
> * Classico Crushed Tomatoes - Possibly the same as Escalon 6 in 1s. Californian grown. National availability, but can be hard to find.
> Pastene - Not quite as good as Slafani (not quite as ripe, an odd green piece). Better availability than Sclafani, but may not be national.



https://www.reddit.com/r/Pizza/wiki/recipe/sauce

Gotta buy in bulk. Either #10cans, or 10 or 12-packs of 28oz cans. The big cans you would need to portion and freeze if you're a home user.

Something like this:

https://www.webstaurantstore.com/stanislaus-10-can-alta-cucina-naturale-style-plum-tomatoes/99936332.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=EAIaIQobChMI1r7Dhayr5QIVDfDACh17SAuREAQYASABEgJZ4fD_BwE

or a 12 pack like this:

https://www.amazon.com/Sclafani-Crushed-Tomatoes-Ounce-Pack/dp/B00F9TCIQG/ref=asc_df_B00F9TCIQG/?tag=hyprod-20&linkCode=df0&hvadid=312112196778&hvpos=1o1&hvnetw=g&hvrand=8652526370959388223&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9023234&hvtargid=pla-568500014849&psc=1

Thank you so much!

I had come across that canned tomato theory before recently and thought it made a lot of sense. That makes things even easier in regards to making pizza sauce.

Just so you know, my plan for the first can of tomatoes I buy is for the making of a Sicilian pizza. And after that it is NY style pizzas on my baking steel. So I am not looking for authenticity, just the best tasting (or best tasting at the best bargain price, aka bang for my buck) tomatoes.

If I can't get my hands on Sclafani Crushed Tomatoes locally, I will order them online for $1.70 a can, that's nice!

Thanks for the Boars Head deli sliced mozz recommendation! I'll be on the look out for that too. I'm already hoping to find Boars Head natural casing pepperoni which I see is ranked #1 for pizzas by Serious Eats.

edit:

I just got a can of crushed Hunts, Cento and Contadina tomatoes. Will be fun to make pizza sauce with them and see how I like them. My #1 brand to still attempt to find and try is Sclafani but there's no rush. Now the journey to finding good natural casing pepperoni sticks and deli sliced mozz.

You've tried the Jersey Sclafani's?

Ingredients:

• Sourdough: Recipe here.
  
• Sauce: Sclafani crushed tomatoes here, with 1-2 small cloves garlic, a couple basil leaves, pinch of oregano, pinch of sugar, and salt to taste.
  
• Cheese: Frigo low moisture whole milk mozzarella
  
  Dough sits in fridge for anywhere from 1-4 days. Oven set to 500F (max on my oven). Baking steel placed about 6" from broiler. Pizza goes in for 5-6 minutes on bake, and then about 2 minutes on hi broil. Basil added afterwards.