Soon, I am going to make an NP pie in my Blackstone and have some Rao's canned whole tomatoes handy. They have a fairly thick puree, but look very nice.
The puree doesn't look as watery as some of the more common San Marzano canned tomatoes I see and have used.
Is this thicker puree a plus or a minus? Sometimes the wetness of an NP pie doesn't look and feel (floppiness) great to me, but maybe that's just part of the fresh, bright quality of an NP pie?
Any thoughts on a using a thicker puree on an NP pie would be appreciated.
(phone pics included) - Hopefully they don't turn out sideways