My husband and I (both cooking novices) are experimenting with making margarita pizza at home. We haven't gotten the tomato sauce quite right yet. We've tried Pomi strained tomatoes and Redpack tomato paste (on separate occasions), each time mixing them with a bit of olive oil and sea salt. The tomato paste was definitely way thicker than what we needed, and while I think the texture of the Pomi was more right, I just didn't love the taste of the tomatoes on the pizza.
Can you recommend what consistency of tomatoes we should use, what we should mix it with (is olive oil and sea salt right? we want to keep it simple and Neapolitan-style)? Any specific brand recommendations would be particularly appreciated.
Also, would you recommend salted or unsalted mozzarella?
Thanks so much!