When you make pizza I feel the most important part of the process is the preparation.
Of course, the dough is important. I always make my dough at least the night before. The dough needs time to develop and activate. An important part of the process is the extra time needed to allow the dough to activate and ferment.
Whenever I make pizza, I do not use tomato sauce. I use canned tomatoes. I realized I was out of tomato sauce and I headed down to my local supermarket. As I scanned the shelves, I was pleasantly surprised to find this:
The tomatoes are specially formulated and developed.
These are Bianco DiNapoli Tomatoes.
Once I opened the can, I was convinced I had made the right choice. These were no ordinary tomatoes. Usually, when I use canned tomatoes they are paced in water. I usually drain the tomatoes to make my pizza.
Once I opened the can, I saw this;
The tomatoes were juicy, plump and rich in flavor. The best part was they were packed in a wonderful tomato sauce.
Here’s what Chris says:
we are only as good as our ingredients and our commitment to them” and that “each dish tells a story of community and our human experience with the natural world
Quite a testimonial from a master pizza maker. The most incredible part is that Chris developed these tomatoes. He only uses the best!
I created a video about using these tomatoes:
I recommend these without hesitation. If you get a chance, check them out and let me know what you think.
Here is what Rob DiNapoli said after watching the video:
Thank you for your endorsement Albert. With the 2018 pack season approaching, your comments remind us of the importance of quality in each and every can!
Here are some of the pizzas I created using Bianco DiNapoli Tomatoes.
You can check out Chris’s great book, here:
Bianco: Pizza, Pasta, and Other Food I Like
Peter’s great book:
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