The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Jim asks:


Hello Albert,

I have been a subscriber to your blog for several years and like you a very big fan of pizza. I really have nailed my pizza dough (thanks to Forno Bravo's Caputo Tipo 00 flour cut with a domestic flour) recipe, thanks to you and Peter Reinhart, but I have a question of what type of Tomatoes you use for your pizza sauce?

I just submitted a pizza review for Black Sheep Pizza in Minneapolis and talking to the owner he is using tomatoes from Alta Cucina, which is great if you own a restaurant, but for the at home pizza maker cannot access these tomatoes. He also told me that you do not need to purchase tomatoes from Italy, but you need to make that they are packed in natural Citric Acid or another type, which I do not remember.

My question to you, is what type of tomatoes do you use? Any help would be great. If your ever in Minneapolis, let me know and we can check out several of my favorite pizza places.



Thanks for the blog,

Jim Kickul

My Response:

I recommend San Marzano. But I have had good luck with other tomatoes also.

Any suggestions for Jim?

thanks in advance..

albert
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