On a Margherita pizza, do you have a preference, and does it differ from what you actually use?
From what I see on Google images, it looks as though there are many choices for a Margherita pizza.
I have an aversion to roma tomatoes not being peeled. Not much left after peeling. Do you cut them into little square pieces as you see in the restaurant, or slice them?
I have an aversion to using sloppy tomato slices - have to cut out most of the ripest part, leaving very little tomato. Also I would have to cut the skin off.
A jarred or homemade sauce is IMO not a margerita pizza.
Today I have a choice, but I'm torn between what to do with the roma or regular tomatoes. What-to-do, what-to-do!