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Bocce's Pizza sauce, what is the secret?


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I love Bocce's pizza, I am worse than a crack addict for that stuff. I buy loads of it whenever I am back in town. What makes it special, inmho, is the sauce. It has a weird, sweet, tart, thick sauce. Anyone know the secret?

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I love Bocce's pizza, I am worse than a crack addict for that stuff.  I buy loads of it whenever I am back in town.  What makes it special, inmho, is the sauce.  It has a weird, sweet, tart, thick sauce.  Anyone know the secret?

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I don't know the secret. I live in Florida and I have it FedEx'd to me several times a year. They half-bake it and send it overnight. When I finish it off in the home oven at 550 degrees just the smell of it in the kitchen is a delight.

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I don't know the secret.  I live in Florida and I have it FedEx'd to me several times a year.  They half-bake it and send it overnight.  When I finish it off in the home oven at 550 degrees just the smell of it in the kitchen is a delight.

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You buy FedEx'd pizza? ;)

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I love Bocce's pizza, I am worse than a crack addict for that stuff.  I buy loads of it whenever I am back in town.  What makes it special, inmho, is the sauce.  It has a weird, sweet, tart, thick sauce.  Anyone know the secret?

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Tomato paste

Vegetable oil

Water

Salt

Sugar

Oregano

Garlic powder

 

But don't ask me the relative ratios of each. I've never seen it made in amounts smaller than 55 gallons...

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I've never understood the fascination with Bocce's pizza. I've always thought their pizza was below average. I think it's more homesickness of those who moved away than the taste, because it ain't that good.

Personally, I liked the old Picos in Tonawanda a lot better than Bocce. They closed around 1990 and someone else moved in & changed the name. Back when I was living in Kenmore, a Bills road game always started with a Pico's pizza, never a Bocce.

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Does anyone remember Pizza Junction ? One of their locations was on Deleware in Tonawanda. All their food was double the normal size.

 

The wings were the size of doorknobs.

Pizzas were twice as thick with cheese and ingredients

Subs - You could only eat half. They weighed 2 pounds.

 

Taste ? 2nd to none.

 

I literally had 3 distraught friends call me the day they closed. They were devestated. ;)

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Does anyone remember Pizza Junction ? One of their locations was on Deleware in Tonawanda. All their food was double the normal size.

 

  The wings were the size of doorknobs.

  Pizzas were twice as thick with cheese and ingredients

  Subs - You could only eat half. They weighed 2 pounds.

 

Taste ? 2nd to none.

 

I literally had 3 distraught friends call me the day they closed. They were devestated.  :)

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Doorknob-sized wings...what animal do you suppose they come from? ;)

 

I used to like the pizza sold by Avenue, on Hertel on the corner of Tennyson.

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Does anyone remember Pizza Junction ? One of their locations was on Deleware in Tonawanda. All their food was double the normal size.

 

  The wings were the size of doorknobs.

  Pizzas were twice as thick with cheese and ingredients

  Subs - You could only eat half. They weighed 2 pounds.

 

Taste ? 2nd to none.

 

I literally had 3 distraught friends call me the day they closed. They were devestated.  :)

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There is a Pizza Junction in North Tonawanda on Erie. I never had wings or subs from them but a normal cheese pizza will bind you up for about 3 days. Never order double cheese. ;)

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From Harold and Kumar Go to White Castle

 

Burger Shack Employee: Wise choice. You guys might have wanted to stay away from our special sauce tonight. Me and Pookie, we added a secret ingredient. I'll give you a hint. It's semen.

[bursts out laughing]

Harold: [smirks] Semen.

Burger Shack Employee: Animal semen.

 

 

just kidding...Bocce's pizza and wings are something I grab everytime I go back to Buffalo

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There is a Pizza Junction in North Tonawanda on Erie.  I never had wings or subs from them but a normal cheese pizza will bind you up for about 3 days.  Never order double cheese. ;)

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I worked for a German company for several years, and the German nationals felt that Americans would eat manure it there was enough cheese piled on it. They were correct.

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I worked for a German company for several years, and the German nationals felt that Americans would eat manure it there was enough cheese piled on it. They were correct.

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Germans would know. They have chefs on pretty much the same level as the Irish. I firmly believe that's the reason they started the world wars. Needed some decent appetizers to go with Perminator.

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Germans would know.  They have chefs on pretty much the same level as the Irish.  I firmly believe that's the reason they started the world wars.  Needed some decent appetizers to go with Perminator.

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No argument here. My mostly German family raised me on boiled cabbage, potatoe soup, and turnips. Beets were a real treat. I couldn't wait for Christmas to roll around so I could have fruitcake. Don't you ever tell me about your sad childhood. ;)

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As a guy that used to work there, the sauce recipe quoted above is about right.

 

The "secret", so to speak, is the stone oven they use. The stones, plus the dough, kick out that distinct flavor that only is Bocce's. The pepperoni is Margarhita's, and the cheese is Sorrento. I totally remember Pizza Junction, they loaded stuff up a bit, which pending on my mood, was either great or over the top.

 

Hope that answered you.

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You buy FedEx'd pizza? ;)

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Yep. It's great.

 

I also buy FedEx'd Crab Cakes from Timbuktu in Maryland. They are the best I've ever had.

 

I have recently had to knock off all dairy to get my cholesterol down. So I'm cold turkey on cheese, ice cream, yada yada for the next two months. I hate it.

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I love Bocce's pizza, I am worse than a crack addict for that stuff.  I buy loads of it whenever I am back in town.  What makes it special, inmho, is the sauce.  It has a weird, sweet, tart, thick sauce.  Anyone know the secret?

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It's made from PEOPLE...no wait, that's Soylent Green.

 

PTR

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No argument here. My mostly German family raised me on boiled cabbage, potatoe soup, and turnips. Beets were a real treat. I couldn't wait for Christmas to roll around so I could have fruitcake. Don't you ever tell me about your sad childhood. ;)

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For some reason your two replies brought an old joke to mind but I can't remember the details. Something like what heaven and hell would be like with different nationalities. If I remember correctly in heaven the cooks are from France and in hell they are either from Germany or England. Wish I could remember the complete joke. I guess I may have to google a bit.

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Burnt pepperoni and that wonderful sauce, Yes, I confess, I have bought one for $40 via Federal Express too. How decadent! Not as good as a carryout, but a "fix" until I can get back to the "Big B."

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That was pretty easy.

 

Heaven is...

 

when the French are the cooks,

the Italians are the lovers,

the British are the police,

the Germans are the mechanics

and the Swiss run the hotels.

 

Hell is...

 

when the British are the cooks,

the Swiss are the lovers,

the Italians are the mechanics,

the French run the hotels

and the Germans are the police.

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As a guy that used to work there, the sauce recipe quoted above is about right.

 

The "secret", so to speak, is the stone oven they use.  The stones, plus the dough, kick out that distinct flavor that only is Bocce's.  The pepperoni is Margarhita's, and the cheese is Sorrento.  I totally remember Pizza Junction, they loaded stuff up a bit, which pending on my mood, was either great or over the top.

 

Hope that answered you.

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Great, thanks. Can you take a stab at how much of each ingredient or brand of paste?

 

My Mom's sauce, Sicillian, is pretty much that same recipe. She uses a pinch of baking soda to take out the bitterness from the paste. She does not use any stewed tomatoes, tomatoe puree or diced tomatoes or raw tomatoes etc.

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Great, thanks.  Can you take a stab at how much of each ingredient or brand of paste?

 

My Mom's sauce, Sicillian, is pretty much that same recipe.  She uses a pinch of baking soda to take out the bitterness from the paste.  She does not use any stewed tomatoes, tomatoe puree or diced tomatoes or raw tomatoes etc.

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We tried once scaling down that 55-gallon recipe to enough for a single pizza. Surprisingly, it didn't work.

 

My advice would be to locate a decent tomato sauce recipe using the same ingredients, then start experimenting with amounts.

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We tried once scaling down that 55-gallon recipe to enough for a single pizza.  Surprisingly, it didn't work.

 

My advice would be to locate a decent tomato sauce recipe using the same ingredients, then start experimenting with amounts.

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I'll take the 55 gallon recipe if you have it. Maybe I'll find myself cooking for a fundraiser or something. Thanks

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I thought people went to Bocce's for the slightly burnt crust?

:lol:

That stuff rocks!

:)

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Slightly burnt pizza is definitely the Bocce specialty. I have actually developed a taste for burnt cheese over the years. I'm sick. I need help.

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Yep. It's great.

 

I also buy FedEx'd Crab Cakes from Timbuktu in Maryland.  They are the best I've ever had. 

 

I have recently had to knock off all dairy to get my cholesterol down.  So I'm cold turkey on cheese, ice cream, yada yada for the next two months.  I hate it.

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Mine's a bit high - around 230. The Doc has me use Benecol, the margarine with plant sterols that purport to reduce cholesterol. A bowl of oatmeal a day helps (has a bunch of soluble fiber that pulls out cholesterol).

 

Try some soy burgers - I eat Boca "vegan" brand - 0% saturated fat, zero cholesterol, 16% of your fiber and 26% of your protein. I top'em with Smart Beat fake cheese which has no fat or cholesterol, on a whole wheat bun. I wash it down with skim milk.

 

Sad, eh? :)

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