Best Tomatoes for Traditional Pizza
Never disguise the great natural taste of tomatoes. Tomatoes are the canvas that complements cheeses and toppings. They should never be cooked, creating a thickened sauce, especially with distracting flavors more appropriate for pasta not pizza.
For the lightest pizza like Margarita, simply use crushed canned tomato from San Marzano or similar right out of the can. Some purists only use garden ripened fresh plum tomatoes thinly sliced. For pizza with hardier toppings, especially meats, my favorites are Dei Fratelli® Fire Roasted Crushed Tomato or Hunt’s ground tomato with a light puree. Both maintain tomatoes’ taste but are a little bolder.
Once oven is preheated to 530º direct heat; tomato can open, cheese, pancetta, olive oil and spices are convenient. Finished pizza is just 20 minutes away.