Pizza

I use Napoli Chips Fior and freeze it, just take it out morning of use and it's delightful in the evening.

Tomatoe sauce, what are folks definitive methods?

Yes, it comes in a 3kg box, so I freeze it in batches. Far superior to anything in the supermarket. Low moisture and good flavour.

I previously used the FWSY method of straining the juice off tinned tomatoes, then blending the tomatoes with garlic, salt, pepper, oregano and olive oil.

The problem is that blending with oil tends to emulsify the sauce, which really kills the brightness of the tomatoes and discarding the juice seems like a completely pointless waste. So now do basically the same recipe but I don't strain the juice off or blend, and I don't add olive oil - I might drizzle a bit before putting in the oven depending on toppings instead.

Mixing a day before and banging it in the fridge also produces a much better sauce.

I use pizza express passata, as available in supermarkets - I only use about a third of the can for each batch, so I freeze the rest in plastic containers and take them out to defrost when I take the dough out of the fridge.

I cook my sauce, usually hand squish peeled plum tomatoes or use chopped. I cook the mashed up garlic in the slow cooker with some fat/oil then add dried herbs (oregano, basil the add fresh rosemary as I have two plants) to cook with salt pepper and some brown sugar. Then add the tomatoes and a couple of anchovies.

Tho the lazy is just the packet passata with herbs and onion.

I buy cans of san marzano tomatoes and mostly drain them-we drink the juice, tastes better than regular store bought.
Sometimes add a bit of oil, salt, garlic and onion, but often just crushed.

Cheers for the reply all.
So general consensus is drain off the juice and crush the toms? Pips are obvs unwanted... sieve?

I think you might crush the seeds when you blend too, which adds bitterness to the sauce

From what I’ve heard straight up hand squished San Marzano should be the ideal sauce?

Food mill and salt, you dont need any more IMO, Then use the pulp left for tomato pasta and that!

BINGO, blending crushes the seeds adds bitterness, Sometimes need to add some sugar too if you do it that way.

Cirio passata is a reasonable substitute

Neopolitan pizza sauce is just raw tomato and salt they even specify only two types of tomato.

This is roughly where my thinking was at, glad I'm not far of the mark.
Cirio is the best quality super market toms IMO and stick to them.
Might see if I can find a hand powered crusher.

https://www.nisbets.co.uk/stainless-steel-moulin/j014?vatToggle=incvat&gclid=1&gclid=CjwKCAjwqJ_1BRBZEiwAv73uwJrVkgXWBEMxjJonimt0uSlxoG0qZypcCULOWWF0t3onbJlIk403rRoC7-gQAvD_BwE&cm_mmc=PLA-_-1665275203-_-63901014426-_-J014&cm_mmca1=go_1665275203_63901014426_321523756543_aud-708117723820%3Apla-854664270690_c_

Something like this is what you want.

If you want a mouli, i thing I have a spare. Plastic body and stainless blade and turner. Have to wait till the kitchen is finished for me to find it.

I buy cans of san marzano tomatoes and mostly drain them-we drink the juice

something about this statement is rather enjoyable.

Lidl have san marzano labelled tomatoes at the moment.

DOP?

I use a sieve and the back of a spoon to press the San Marzanos. Then add a little salt. Job done.

So you press the tomatoes through the sieve and keep the pulp to top?

Yeah, but very thoroughly - you end up with a little bit of the fibre pressed through, which you can scrape off the bottom of the sieve.

No idea, was wondering through Lidl earlier, as the rain meant no queues, saw that there were fresh san marzano labeled tomatoes and hence my comment of labelled no idea if they are.

Have a mouli as they are cheap and available at most hypermarkets. Have bought crates of over ripe tomatoes cheaply and made sauce.

Edit also used it to add tomatoes to curries in the slow cooker.

Maybe I'll write a song one day.

https://www.youtube.com/watch?v=mDUjsK_cX8U

That guys dough is fantastic looking. Pizza has become my life, even more so.

So ideally there's just pressed juice (or how I should explain it) going on the pizza? None of the flesh / pulp / actual tomato?

no, there is some of the pulp, its not just liquid - as if you work it enough it gets pressed through, but none of the longer fibres if that makes sense?