A puree, or in most cases, paste plus water, is what I think will get us the flavor base we're shooting for.
Interestingly enough, some brands of purée list only two ingredients on the can: tomato paste and water. The grocery store brand nearby is one such, and IIRC, there are a few others. Classico purée, OTOH, is the real deal.
And I always go light on the sauce. Most pizzas have way too much sauce.
Is that a personal preference or a Wisconsin thing? I often find the opposite--not nearly enough sauce. Most places, I need to ask for a little extra sauce when ordering. That's a personal preference, I think, but a few of my friends have expressed the same thing (fellow Chicagoland ex-pats) where they live. Maybe Chicago goes a little heavier than typical on the sauce, and we grew up used to that. (That's one of the things I love about frozen HRI: it is the sauciest pie in the frozen section, by far.)
Well, here's another fine thread that has gone awry....I think you are all making some good points and if pride could be set aside; look back and see the positive in each post, and maybe this endeavor of Ed's can be salvaged.
I may have been overly long winded in my post about paste, but I stand by it. If I can't be a pizza chauvinist HERE, on the Chicago forum, then where can I be?
The Neo/NY fans are always looking down on us Second City folks...second class, I tell ya!
(BTW,your irony meter broken, Bob?)