I'm looking at pizza sauce recipes and they all use onions.

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>>8740646
Of course, just like garlic onions dissolve if correctly cut.

>>8740652
And how is that?

>>8740646
puree it

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>>8740646
no lol
it gets blitzed
like in a blender

>>8740664
So I should blend my sauce?

Onions are mostly water. When you cook them, they lose a LOT of volume. When I make caramelized onions I fill my entire 5 quart slow cooker with them and get it condenses down to about 2 cups. And I only cut the onions into half-rings. If you used diced onions in a sauce, you wouldn't be able to pick them out when you were done.
What's the likelihood that pizza places blend their sauce for consistency/texture?

>>8740664
>>8740668
Wow, beat me to it. TY

>>8740668
Haha you just got meme'd on you stupid faggot

>>8740652
i hate this scene

>>8740671
Nod.

>>8740667
Yes. Unless you're working with a stone/brick oven and making margharita (fuck they spell it) where you just crush tomatoes for the sauce, then blend the sauce. Unless you like chunky sauce on your pizza. Then don't.
Do it how you like, but pizza sauce al' Amercano would be pureed.
pee pee

More input appreciated.

Would the ninja Master prep give me a smooth non chunky sauce?

I don't get any anything in my pizza to have a crunch besides the crust.