Toppings: diced tomatoes, fresh basil, mozzarella
Crust Recipe (note: I don’t have a baking stone, so if you do, ymmv. Also, I knead by hand. I am old school.)
The Remainder Table
Theryn Fleming
Toppings: diced tomatoes, fresh basil, mozzarella
Crust Recipe (note: I don’t have a baking stone, so if you do, ymmv. Also, I knead by hand. I am old school.)
The Remainder Table 
I consider myself a minimalist when it comes to toppings. I don’t like mountains of things piled on my pizza — my least favorite pizza is a combination. Doesn’t really matter what’s in the combination, I just don’t like that much stuff on a pizza. That said, too many margherita pizzas are pretty skimpy on the toppings. Yours clearly isn’t. Looks incredible. And, the crust looks perfect as well.
Yes, I think I got the toppings:crust ratio perfect on this one. The crust was delicious, and I think it was even better the second day.
My peeve is too much cheese. And I love cheese! But I like to be able to see/taste the other toppings and the crust. Aside: I just remembered how shocked I was to realize some people didn’t eat the crust. “But that’s the best part!” I gasped. And then I would proceed to have them cut off their crusts and give them to me. Yes, sometimes I’d eat nothing but crusts.
True story … when I was a child, several of us didn’t like eating the crust. After one trip to Straw Hat Pizza, my mother took home not only the left over pizza, but also the leftover crust. She prepared it all for dinner the next night in a casserole dish with extra pizza sauce and cheese on top. A truly remarkable meal.
My crust-eating is selective. Sometimes I do, sometimes I don’t. Pretty simply, what i enjoy is the crust with the toppings, cheese and sauce — the right combination of things together in a bite. The crust? it’s good, but sometimes I just prefer to focus on the mix of everything.