On Friday, May 14, 2021 at 7:45:17 AM UTC-4, Ed Pawlowski wrote:
> On 5/14/2021 7:15 AM, bruce bowser wrote:
> > On Thursday, May 13, 2021 at 11:53:20 PM UTC-4, Graham wrote:
> >> On 2021-05-13 9:26 p.m., Sqwertz wrote:
> >>> On Thu, 13 May 2021 13:57:22 -0700 (PDT), dsi1 wrote:
> >>>
> >>>> On Thursday, May 13, 2021 at 8:17:33 AM UTC-10, bruce bowser wrote:
> >>>>> "Like Caprese salad, Margherita pizza stars fresh basil, mozzarella, and the best tomatoes you can find. It's still a delicious, simple showcase of good quality produce, but the addition of crisp, chewy pizza crust, melty cheese, and warm sauce makes it a cozier, heartier meal."
> >>>>>
> >>>>> That's it? All Margherita pizza has on it is basil, mozzarella, and tomato?
> >>>>
> >>>> Those are awesome! Awesomely boring! That stuff has yet to win
> >>>> the hearts of Americans.
> >>>
> >>> Because they're not made with Genovese basil, Mozzarella di Bufala
> >>> Campana, Pomodoro San Marzano dell'Agro Sarnese-Nocerino, and tipo
> >>> 00 flour by an Associazione Verace Pizza Napoletana pizzeria.
> >>>
> >>> But if you look hard enough, you can it - one in Honolulu, and one
> >>> in Lihue.
> >>>
> >>> -sw
> >>>
> >> I used to use small-leaf basil for a Margherita. I haven't made one in
> >> many years.
> >
> > I'm wondering why all these people all these years have just said 'cheese' instead of' Margherita'.
> >
> Not the same. Cheese pizza may have a blend of cheeses and probably
> other herbs. It also has the shredded cheese totally covering instead
> of the slices placed around. You can spot the difference from 100 yards.

Oh, so its bunches of tomato sauce herbs and a bunch of cheese in some areas. I get it.