Margherita Pizza

Making tonight with bocconcini, 8 pizzas.

Double batch and doing it in a large pot. As usual no olives, one day. Have some wilted basil on windowsill I might throw on.

Trimmed and rinsed the basil, kept the stems.

Basil stems are not at all tasty. Messed around with the cheese options. Bigger pieces of bocconcini are tastier and look prettier. If dividing a ball, scissors rather than tearing keeps the dollop when it melts. Tried combo pizza cheese and bocconcini but it mostly merges. Re dough, put the heat on maximum and it’s crunchier without being so chewy on the inside. The 220g pack of bocconcini was almost enough for the 8 pizzas but would be nicer with less. Pizza bases could have been a bit thinner.

And double batch of sauce was just about exactly right for 8 pizza bases. It’s tasty but it is a bit too heterogenous for a pizza sauce, either need thicker liquid or smaller tomatoes or both.