
the secret to make better pizza is to understand your flour
Pizza night in this house never goes unnoticed. The event has been planned in advance. Most likely we have just been on a hunt for a batch of good flour or other interesting ingredients. The kitchen is populated by notebook pages scribbled with the last method I’ll be testing after much study and deliberation. The dough has been fermented for 12 to 24 hours. Will I achieve … Continue reading the secret to make better pizza is to understand your flour