I hate to say it, but most pizza outside the New York / New Jersey or Chicago areas is extremely harsh
. Marinara or pizza sauce does not need to be harsh, and there's no real need to use paste. I pulverize whole tomatoes, then maybe add a can or two of plain diced tomatoes - no paste. When I lived in New York, the pizza didn't give me problems (not to mention it's the best
). Now that I live in California I'm restricted to a pizza shop that makes true NY style pizza. All pizza from these big chains around here taste like they use paste and chili peppers for pizza sauce
, and it always gives me problems. O.k. sorry, enough ranting about pizza, and I don't mean to insult anyone who likes California pizza

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