JTMiller09
New member
Hello,
What is the proper/best procedure for adding basil on a Margherita baked on @ 550 on a stone? Prior to launching or immediately out of oven? I personally think it tastes more flavorful after, but here in OH…I can see my guests having “issue” with un-cooked greens, on their Pie. Not too many places offering a Margherita in my area…
Thanks!
What is the proper/best procedure for adding basil on a Margherita baked on @ 550 on a stone? Prior to launching or immediately out of oven? I personally think it tastes more flavorful after, but here in OH…I can see my guests having “issue” with un-cooked greens, on their Pie. Not too many places offering a Margherita in my area…
Thanks!
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