After watching Tony on you tube got The Pizza Bible. Only ankle deep so far but what a great resource. I am learning by making mistakes.
This book has taught me how to finally get that "Tomato Flavor" to come through. I always thought it was some special spice/herb and it turns out for me it is nothing more than process and a little sea salt. You may say everybody knows that, well I didn't, so this alone is worth the price of the book. Thanks Tony!
Process: Drain a can of San Marzano tomatoes.
A) Hand crush and put up with a few seeds or pick them out and retain that bulk tomato.
B) Run through a food mill and remove all seeds and skins but end up with a thin sauce.
Q. I want that "bulk" and "Tomato Flavor" is it option "A" or is there another way?
I will get off my soap box and await your thoughts.