Please do not shoot me for this sauce \ blender related question.
Ok I am going to throw this out here just for fun. Seriously, only fun regarding the sauce. Question is: Should a blender be used if sticking to authentic Neapolitan Pie??? Anything I have read (VPN articles) always state these things, hand peel and or chushed, or chopped cherry tomatoes. Never a mention of a blender. My guess is back when the Margherita was invented, no electricity so there were no electric blenders. Everything would be hand cut, pressed, squeezed, etc.
I post this in fun. However, hand crushed not blended san marzano’s do have a meatier or more fleshy appearance and texture on the pie. This is probably how it was originally done.
My Italian wife and I are SERIOUS fans of the tomato. The best beefsteaks I have ever had are grown right here in Virginia. So personally, I like a bit more meat of the tomato on the pie. I also usually put way to much sauce on my pies because the marinara is my fav.
Anyway, not to take the topic off of flour, etc.
But I was wondering what the brain trust thought about this. If you are trying to stick to exactly what the original pies were, then would using a blender be acceptable?
Side note: My associate just got back from Naples for over a two week trip. He went to a Neapolitan Pizza party (see pics) with Italian Chef “Enozo” who wrote the Piaaz La Napoletana book (in Italian only for now). They made a “Night of 100 pies” at this party he went to. From what he said, and the pics I saw, everything, all produce, cheese, etc, was all fresh. The sauce, when used was hand crushed and or made out of sliced tomatoes. So, it does bear to mind,
To blend or not to blend, that is the question. (haha)