Serious Eats: Talk

Passata for a Neopolitan style pizza?

Hi there - I want to start a pizza restaurant in Australia that is 100% Locavore. My obvious first problem is that I cant use San Marzano tomatoes. I have access to very well made local Passata from Australian vine ripened tomatoes. Would this be a suitable / authentic replacement to Italian canned tomatoes. Or should I just use the italian variety? Apart from the tomatoes I can get everything from the '00' flour, olive oil, mozzarella to triple smoked bacon and proscuitto from within a 50 mile radius. Any comments advice would be most welcome.

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