For about a year now I've been making my own pizzas from scratch, and I must say yesterday I made the best pizzas I have ever made to date. I used to use pureed tomatoes in a can, but yesterday I decided to try whole peeled canned tomatoes for the sauce. The sauce was quite good, but it was a wee bit tart. With 56oz (two 280z cans) of whole tomatoes, I think I put in about a cup of to two cups of sugar to counter the tartness, but it still retained a little bit of tartness.
So, my question is, what can I do to counter this tartness?
Also, what does everyone use for their dough recipe? I tend to make two batches (for four pizzas) using flour, salt, water, yeast, olive oil. I've read that Neapolitan pizza uses only flour, water, and yeast - but is that dough better than the one with salt and olive oil?
Anyway, thanks for reading, and I hope you respond.