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