Thanks to this site I have made huge gains in my understanding of many aspects of pizzamaking. One area I haven't seen discussed much is the use of herbs. I hope to spark a discussion here.
Here's a brief overview of what I believe to be accepted wisdom (please feel free to disagree and/or discuss):
The most commonly used herbs in pizzamaking are basil and oregano, with perhaps rosemary as a distant third???
Fresh is better than dried, however dried is more commonly used.
The most common ways to use herbs: 1) In the sauce 2) on the pizza before baking 3) on the pizza after baking
Different pizza traditions emphasize different herbs: Neapolitan uses basil, NY uses primarily oregano (??), Chicago uses neither?
Is crushed red pepper an herb? Is it used in any pizza tradition other than NY/streetpizza/by-the-slice??
So what herbs do you use? How do you use them? What is traditional? Any comments, insights, disagreements, suggestions are welcome.