Il Cuore Rosso della Pizza Perfetta
The tomato is the ingredient that defines a pizza. A good tomato sauce can elevate a pizza from good to extraordinary. But not all tomatoes are suitable for pizza.
San Marzano DOP: The King of Tomatoes
The San Marzano tomato, grown on the slopes of Vesuvius, is considered the best for Neapolitan pizza. Its unique characteristics:
- Elongated shape and dense flesh
- Few seeds and little liquid
- Sweet flavor with balanced acidity
- Easy-to-remove skin
- DOP certification that guarantees origin and quality
Peeled Tomatoes vs Passata
Peeled Tomatoes
Ideal for those who want to crush tomatoes by hand, achieving a rustic consistency. Traditional pizza makers prefer this option for greater control.
Tomato Passata
Perfetto per una salsa uniforme che si applica rapidamente. Eccellente per pizzerie con un alto volume di produzione.
Come Preparare la Salsa Perfetta
- Use quality San Marzano DOP tomatoes.
- Crush gently, don't blend
- Add only salt and a drizzle of oil.
- Don't cook the sauce before putting it on the pizza.
- La cottura avverrà nel forno.
Mistakes to Avoid
- Using tomatoes that are too watery
- Adding too many ingredients to the sauce
- Cooking the sauce too much in advance
- Using unripe or out-of-season tomatoes
Other Tomato Varieties for Pizza
- Datterino: sweet, perfect for gourmet pizzas
- Cherry: ideal for raw garnish after cooking
- Corbarino: similar to San Marzano, intense flavor
- Piennolo del Vesuvio DOP: very sweet, for special pizzas
La Selezione LAPA
LAPA imports the best Italian tomatoes for professional pizzerias:
- San Marzano DOP in 2.5 kg cans
- Premium tomato passata
- Datterino tomatoes
- High-quality peeled tomatoes
Conclusion
Choosing the right tomato is fundamental for a quality pizza. Invest in excellent raw materials: your customers will taste the difference.