Moved away

[crispy3dges]

I grew up in a town with a local pizzeria that made unforgettable NY-style slices. I've since moved states, but nothing I've tried matches their sauce, it had this unique smoky note I can't place. Anyone here ever crack the secret behind a flavor like that?

 

[GreatFood40]

@crispy3dges well, it could be something more unique. A lot of places that do a smoky sauce will add a little bit of smoked salt or a couple of drops of liquid smoke.
Both of those can be powerful, so you only need a very small amount to get a big flavor. Another thing to consider is a secret ingredient like a specific type of oregano or even a dash of Worcestershire sauce, which can add a subtle, savory depth that people often mistake for a smoky flavor

 

[Flik_Mercenary]

Sometimes it isn't the sauce at all... it's the deck oven. A well-seasoned stone and high-temp bakes can leave that faint charred taste that blends with the sauce. You might be chasing the oven, not the recipe.

 

[ashandcrust484]

Hey, if your pizzeria's sauce has a smoky flavor, it could be from smoked tomatoes, maybe a little smoked paprika, or even just a dash of liquid smoke. Try messing around with these to get that special taste just right

 

[p!zzadel!c]

I grew up in a town with a local pizzeria that made unforgettable NY-style slices. I've since moved states, but nothing I've tried matches their sauce, it had this unique smoky note I can't place. Anyone here ever crack the secret behind a flavor like that?

I strongly agree with @Flik_Mercenary on this.
That smoky note in a good sauce is often from the cooking method, not a secret ingredient.
Many old-school pizzerias simmer their sauce in a pot right in the oven after the day's bake, using the residual heat to get a subtle, caramelized smokiness you can't replicate on a stovetop.
Some people try to mimic it at home with fire-roasted tomatoes or a tiny touch of smoked paprika like the others mentioned here.
But honestly, it's mostly the oven's magic!