The best pizza is margherita, sorry sweetie.
The best pizza is margherita, sorry sweetie
margherita wouldn't want to eat ya
Congratulations on developing the ability to form an opinion.
I bet your carer is really proud of you.
go eat some disgusting shit, plebeian.
>le edgy teenager response
kek.
Wow. I never realized there was so much shit tier Margherita pizza out there until I did an image search, because OP's pic looked so bad.
This is pretty much what it should look like, except the basil should be added fresh after cooking instead of wilted to the point of being nearly burnt on.
wtf is so bad about the OP one
Lasagna is made with ricotta and pizza is made with shredded cheddar and mozzarella. Get fucked Italy.
if it's a margarita why is there rosemary there?
It's really interesting. Italians insist on baking the pizza with the basil. But common logic would suggest adding it at the end. I always wondered why they insist on that.
OP's pic hasn't been baked yet, user...
The dough is clearly raw and those are just slices of cheese unmelted
FPBP
flavor
wtf are you talking about the cheese is melted
How did they melt the cheese without baking the dough?
that dough is baked. what the fuck burnt pizzas are you eating
I hate to break it to you, but that pizza is baked.
The dough is undercooked and way too thick....congrats on being a faggot
no it isn't you retard. burnt food = bad you fucking degenerate
best pizza is horsecock
t. roy
Um no sweaty
hahah what the fuck is that
Hows it feel to be a stupid moron
lmao what the fuck is that diarrhea on a plate
Muh wood fired oven
Muh San marzanos
Best is subjective but a margherita pizza is what I order if I'm trying a new place. If they can't get that right there's no reason to go back.
>lasagne is made with ricotta
>ricotta in lasagna
I've never heard of that. Do you mean instead of the bechamel?
Thats a bufalina and yes youre right
Yes. With some mozzarella too. It's extremely common in America, I'd even go as far as to say it's the typical method. Most Italian-Americans are from southern Italy, so they never picked up the bechamel technique. Cream sauces don't feature much at all in Italian-American cuisine.
Flavour seeps in however you can get it via consuming the fresh leaves avec the 'za anyways.
That sounds like laziness to me. It sounds way too rich and heavy.
Margherita is shit. Romano best.
And you'd be right. After growing up only having the cheese-laden kind, the bechamel was a revelation. It's the only way I make it, it's lighter and more flavorful imo.