I do drain the puree in the can away from the tomatoes and then squeeze the tomatoes in a colander to get rid of any loose, watery juice in the tomatoes before lightly pulsing with a stick blender...
Man, that's a lot of work, only to end up with less product.
I'd be eager to see if I could just use the Filetto di Pomodoro and just pulse that with the stick blender right out of the can. It would certainly save a lot of time!
Am I correct in thinking you sell pizzas at a weekly market, baking the pizzas in two LBEs or something like that? If so, am I correct to assume your pizza is in between New York street style and elite? If so, I highly recommend trying to find some of these tomatoes and processing them how you indicated above. But I wonder, wouldn't you just be creating something similar to Tomato Magic, 7/11, and 6 IN 1?
I think your prep description would work perfectly for you. That's essentially what I did when I made the NY style pizzas the other day. And thanks largely to the sauce, at least one of the two pizzas was rather heavenly. In addition to the taste, the sauce was also the right consistency from the start. And it took a lot less work than would have been required with Alta Cucinas to create essentially the same end product. (I know I keep saying the same thing over and over, but it seems like most people don't realize how important it is to be efficient in every possible way, especially in a commercial setting, which I think is one of the biggest reasons why so many pizzerias fail.)
I intend to make both a deep dish and a NY style pizza tomorrow. So far, even though it seems these tomatoes may be ideal for deep dish, I like them better on the NY pizzas I made (pulsed in the processor). Hopefully I'll get the same results with tomorrow's pizza.
But I'm confused. If you are selling pizzas, even if it's only one day a week, I would assume you get your tomatoes from a foodservice distributor. Right? Which makes me wonder: In a big east-coast city like Baltimore, how could it not be possible to find a distributor that carries this stuff?
Well, if you're ever in Columbus, Ohio, stop in to Carfagna's on 161, just east of I-71. They carry a ton of different tomato products, including about 10 from Stanislaus.
OK, I'm gonna work on posting my pictures now.