6-in-1 Sauce for Pan & Thin Crust

[PizzaEater]

Just a quick note to clarify the use of 6-in-1's when making sauce for Pan and thin crust pizza. I just ordered 6 - 28 oz. cans of 6-in-1 All-Purpose Ground Tomatoes, they are unpeeled. My question, for Pan style I have seen that most simply to add your seasonings and spoon the tomatoes directly from the can. A few say to drain. Which is the preferred way for pan style? Next how about NY Thin style, I seen very few post regarding using 6-in-1’s for thin crust. Should I drain, process even more or just season add spoon onto the skin?

Thanks

[rodeo]

What i do is drain the sauce for about 1 hour when i make chicago pan pizza and just use the tomatoes rut out of the can for thin or cracker crust pizzas.   
rodeo

[JConk007]

I use an immersion blender when using them for thin crust. Straight and Drained and few extras for deep dish
John

[all1knew]

I use an immersion blender when using them for thin crust. Straight and Drained and few extras for deep dish
John

How would you prepare 6-in-1 for use on an American style pizza crust?

Bill

[Pete-zza]

Bill,

Papa John's pizza is an American style pizza. I tried to come up with a sauce for that style of pizza, using the 6-in-1s instead of a Stanislaus product. I don't know how Stanislaus prepares the pizza sauce for PJ's, but you can read how I did it in the thread at http://www.pizzamaking.com/forum/index.php/topic,6633.msg56931.html#msg56931.

Here is where I used the sauce: Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg58197.html#msg58197.

Peter