Kent > wrote:

> When you make Pizza Margherita what do you do?
>
> 1. Do you use fresh tomatoes or tomato sauce.
> 2 If you use fresh tomatoes do you squeeze them first to get rid of some
> of the liquid.
> 3 Do you put the tomatoes[not sauce] on top of the cheese or underneath
> 4 Where do you put the basil, under the cheese, or on top.
> 5 If the basil goes on top, doesn't it burn to the point where you lose
> the taste you're looking for?

Pizza Margherita is not just an ingredient list of tomatoes, mozzarella
and basil to be put together any which way. It is a pretty well defined
recipe. Here it is:

"Using a spoon place 60-80g of pressed, peeled tomatoes, or chopped
fresh cherry tomatoes in to the center of the pizza base, then using a
spiraling motion, cover the entire surface of the base with the sauce;
using a spiraling motion, add salt on the surface of the tomato sauce;
spread 80-100g of sliced Mozzarella STG, or fior di latte Appennino so
that it forms a connect lath pattern on the surface of the tomato sauce;
spread on the fresh basil leaves; using an oil canister and a spiraling
motion starting from the center and moving out, pour 4-5g of Extra
Virgin Olive Oil."

Victor