Why San Marzano tomatoes for pizza?

Besides trying to make a DOC pizza, why the preference for San Marzano tomatoes? I might be naive, but there are many other varieties that would work equally well, if not better for a pizza? I'm a big fan of Opalka variety for instance. Am I being a tomato snob?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: