(seriously, take this fellas advice. I come from an italian family of incredible cooks and pizza-makers, and from a state with some of the best pizza, and this is it. The 00 flour and fermenting in the fridge overnight are the two most important aspects. The san marzano recommendations I can get behind, I'm personally a fan, but you can make a good sauce with or without san marzano. They just have a very specific soil that gives the tomatos a slightly different [less acidic] taste that some prefer, some don't. I typically make my sauce by using 1 giant can of crushed tomatoes, 1 medium can of sauce, and one tiny can of paste. I'll usually use san marzano for either the crushed tomato or the sauce, and the rest just regular tomato-based. But it's all about experimenting and finding what you like!)
This guy pizza's!!!
(seriously, take this fellas advice. I come from an italian family of incredible cooks and pizza-makers, and from a state with some of the best pizza, and this is it. The 00 flour and fermenting in the fridge overnight are the two most important aspects. The san marzano recommendations I can get behind, I'm personally a fan, but you can make a good sauce with or without san marzano. They just have a very specific soil that gives the tomatos a slightly different [less acidic] taste that some prefer, some don't. I typically make my sauce by using 1 giant can of crushed tomatoes, 1 medium can of sauce, and one tiny can of paste. I'll usually use san marzano for either the crushed tomato or the sauce, and the rest just regular tomato-based. But it's all about experimenting and finding what you like!)