Giusi wrote:
> 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?
>>
>> Lately I've been putting on the basil, then coarsely grated
>> mozzeralla, and then large
>> cherry type tomatoes sliced and crushed with a paper towel. Also I
>> occasionally
>> pre-cook my pizza crust for 1.5 minutes at 550F on a stone with
>> leftover dough when I'm making plain old pizza. I make the Pizza
>> Margherita, using the defrosted minimally cooked pizza round and bake
>> it on the stone at 400F, rather than 550F. The pizza round freezes
>> well, and makes everything easy if you want a quick pizza. Today we're
>> having it for lunch.
>>
>> Kent
>
> I use canned tomatoes that I squeeze in my hands and then drain
> I don't use fresh tomatoes because the high short heat makes them sour.
> Underneath on the dough.
> The basil is put on top of everything after the pizza comes out of the
> oven and it is raw.
> See above.
> A thread of good oil is usually added, too.
>

Definitely olive oil! I use that too.

--
-Gina in Italy

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