With yesterday's 10" deep dish pizza, almost everything was the same as the previous day's pizza. The only differences were: 1) I used two-day dough instead of one-day dough (same batch of dough; different day), and 2) All my remaining tomatoes were processed to the consistency I use for NY style sauce, rather than unprocessed and chunky.
Even though I kinda see yesterday's sauce as heresy for deep dish, it was so much better than the ones I made with unprocessed tomatoes. So my conclusion, at least for now, is that these tomato strips are best if processed to a pulpy consistency, regardless of what style of pizza you're making. When they are, they're really, really good.
I took a few pics of yesterday's pizza, and I'll try to post them relatively soon. But I guess this pretty much wraps up what I have to say about these tomatoes. I've emptied the can already and I have another one waiting. Any questions?