We didn’t have any bread, so I defrosted a pizza dough and made another Pizza Margherita, using more of the sauce I made the other day. D went into town and was able to buy another vat of Gustosella mozzarella di bufalo, and I still had some nice basil left.
With the exception of the fact that I would have liked more cheese on this, it really turned out well. Doing this again (which I’m sure I will) I will use at least 1 1/2 balls of mozz, and perhaps, given they are sold in balls and not part-balls, two of them.
I put the sauce on rather thinly – you can see the crust through the sauce most everywhere. You can also see the density of herb leaves – basil and oregano – in the sauce, which is much greater than the standard recipe calls for.
We had the leftover Uvaggio that I opened on the 28th or so, which was great.