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If anyone cares, I tried Stanislaus Pizzaiolo pizza sauce the other day. I generally use their "from scratch" sauce, which contains only tomatoes, basil, and citric acid. Pizzaiolo is a ready-to-serve sauce, so I suppose it has more stuff in it.

My recommendation: avoid. It's just not as good as the Full-Red, Saporito, and Super Dolce. Maybe they overcook it; I don't know. It seemed to have less flavor, and it wasn't as sweet. I threw it out. I know that sounds insane, but I have access to such wonderful sauce, it would have been stupid to make 50 mediocre pizzas just to save the cost of the can.

Because I've had such good results with Bonta, I'm going to give Escalon's other product, 6-in-1, another try. But that's the end of the sauce research for this book. If you want to find out about Stanislaus Pizzaletto and Escalon's Bella Rossa products, you'll have to buy them yourself.