« Reply #10 on: August 08, 2016, 09:17:21 AM »
@Thomas Andrews @Nate - San Marzanos are the way to go. @Nate you are absolutely right about draining for deep dish. For regular pizza I don't drain and just crush up the tomatoes and use it just like that without any other steps for making the sauce. I see a lot of people adding tomato paste, seasonings, cooking it down, etc, but in my opinion it doesn't need it. And from what I have seen from a few chef friends out here in Phoenix, most of the wood fired pizza places do that same thing....just canned SM tomatoes crushed up and used as is.
@MikeRocksTheRed I like both th San Marzano's and plum tomatoes, so I use both. San Marzano's on on this deep dish. For my standard pies, I just drain off the liquid in the can and use the submersion blender. Sometimes, depending on how I feel, I'll add sea salt, red pepper flakes and dried basil to it. I agree with the sauce cooking, it's not needed. Sauce cooking is for spaghetti, right?
I just noticed that the can of crushed Cento San Marzano's I have doesn't have the basil leaf in it. I bought that to try for my next deep dish. Now I am thinking I will save it for something else. I think the "with basil leaf" SM's really benefit from the little bit of basil flavor. I also thought all of their Peeled Tomatoes were "plum shaped" but now see that they have two version one that is and one that isn't. I know the first few times I used the plum shaped, but am thinking that I have used the non plum shaped ones a few times as well and didn't notice any difference in the taste.
And you are right about sauce cooking is for spaghetti! And actually, I like to simmer my spaghetti sauce for a few hours, then put in the fridge overnight before eating it. It seems to really change the flavor....first day sauce is ok but not the same is next day sauce!
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