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  • #1 by tag1260 on 02 Mar 2020
  •  Questions on Basil.
    1. Do you use Sweet Basil or Genovese ?
    2. Do you bake it or put it on after you take it out of the oven?

    Thanks
  • #2 by Yael on 02 Mar 2020
  • 1. I didn't know there was a sweet basil! What's the difference?
    2. You can bake it or add it after. Both schools exist.
  • #3 by jsaras on 02 Mar 2020
  • I only know of one sort.  For a 60-second Neapolitan it goes on the pizza, under some cheese.  For other styles, it goes on after the bake.
  • #4 by Pizza_Not_War on 02 Mar 2020
  • There are a lot of types of basil. I've used several, but mostly don't pay that much attention to the variety as you really have to seek out the various types. My favorite is Thai Basil, which works obviously in Thai stir frys or perhaps some Basil Chicken on pizza. Lots of times when eating out Thai food people will push the Basil to the side of the plate and I'll gladly swoop in and take it.

    Preference for me on Pizza is to do a quick pesto out of it and put it direct on dough before cheese, etc.
  • #5 by Yael on 03 Mar 2020
  • There are a lot of types of basil. I've used several, but mostly don't pay that much attention to the variety as you really have to seek out the various types. My favorite is Thai Basil, which works obviously in Thai stir frys or perhaps some Basil Chicken on pizza. Lots of times when eating out Thai food people will push the Basil to the side of the plate and I'll gladly swoop in and take it.

    Preference for me on Pizza is to do a quick pesto out of it and put it direct on dough before cheese, etc.

    Yes, well, apart from "regular" basil and Thai basil, I don't know the others  ???

    You absolutely cannot change the regular one for the Thai one though, a couple of times my suppliers delivered me the wrong one, first I didn't pay attention, and it doesn't blend with a Margherita  :-D
  • #6 by TXCraig1 on 03 Mar 2020
  • #7 by Hanglow on 03 Mar 2020
  • I like lemon basil as a change, I think its more closely related to the standard Thai stuff.  Or Greek basil is nice too and seems to grow better here than some other types, at least with my horticultural ability :-D It has very small leaves but is similar to the normal basil in taste

    I thought sweet was the same as genovese? maybe different sized leaf but very similar. I like it in any order, although if I am using a lot of it I'll put it under the cheese, if just a couple of leaves then on top.
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