"Here's my basic philosophy for pizza. The more substantial the pizza and its , the heartier the . So, for a big or a thick-crust , I'll go with a chunkier, more gutsy sauce. For a classic , I'll use a thinner sauce. You might think the gold standard for pizza sauce is fresh tomatoes simmering away for hours. I've got nothing against this idea, assuming you can start with outstanding tomatoes. But the fact is that no matter where you live, truly great fresh tomatoes are pretty hard to come by most of the year. It might surprise you to learn that most pizza sauces, including most of the sauces I use in my restaurant, are made from canned tomatoes and tomato products (like crushed tomatoes and tomato sauce) that are simply combined, maybe lightly seasoned and blended with a little , and then used just like thatâno cooking involved. In other words, they're not like a typical red sauce for pasta."
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Tony Gemignani, (320 pages)
https://en.wikiquote.org/wiki/Pizza
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Pizza
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