For the past several pizza's ive been using generic 28'oz cans of peeled tomatoes (generic store brand from Albertsons), they were put through a strainer and the rest was purred (sp?). I cooked the sauce and left the strained left over juice to be used in a soup later on during the week.
That was ok the first 2 times I made pizza but im now wondering what would the effects be on my sauce if I forego straining the peeled tomatoes and go straight for the blender? Of course the seeds will still need to be strained out. Would I just have a more watered down pizza sauce?