Top chef Henri Alén confesses to being a friend of tomato crumbs in his home kitchen.
The style of pizza affects what kind of tomato sauce you should use for it. Adobe Stock / AOP
There are several types of canned tomatoes in the store. There are pureed, pasteurized tomatoes, crushed, whole tomatoes in small and large versions.
Pizza is one of the dishes that undoubtedly includes canned tomatoes, but what tomato product should you put in your pizza? We asked the top chef From Henri Alén.
– I got this information from Italian pizza masters and it holds true: Napoli-style pizzas baked in a really hot oven like more watery tomatoes. It can fit whole canned tomatoes only lightly crushed as instructed by a top chef.
The thinner pizza in northern Italy, on the other hand, has its own jippo.
– The crispier and thinner pizza, Emilia-Romagna, is juicy with pure passata or passion tomato.
In a home oven that doesn’t kick enough to match real pizza ovens, Alén says he uses crushed tomatoes, which he prefers the most for canned foods other than pizza.
On the side of the professional kitchen, Alén’s favorite canned tomatoes are whole tomatoes.
– If I really want to make a fuss, I’m looking for a crush made of small sweet tomatoes.