Pizza Topping

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Pizza Topping

Recipes for pizza topping are plentiful and there is no point adding more to it.
The thinner your dough is the thinner your toppings should be.
The best Pizzeria In Naples (Da Michele) has only 2 toppings Margherita and Marinara if they excel it is simply because they concentrate on the dough and the topping ingredients!
Interestingly Da Michele uses only Cow milk Mozzarella and not Buffalo Mozzarella.

So my topping advice should be simple. Tomato sauce should be mild not acid, Mozzarella should be fresh not those sterile blobs of cheese found in the supermarket which have nothing to do with Mozzarella except from the name.
Basil should be grown in a pot or two in real earth as it has a more intense flavour than that grown hydroponically. Add a little olive oil on your topping before baking


Copyright © 2005 Henri Saurat - All rights reserved