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-1ís for thin crust. Should I drain, process even more or just season add spoon onto the skin?