Friday, January 28, 2011

Testing the flour

 Kalamata olives, fresh mozzarella and smoked flagship 
 The pizza dough made with the newly acquired Italian blend flour
 and the results...super tasty pizza
 with a great crispy crust
I did learn that next time I should mix the Italian blend with all purpose flour. The dough was super delicate with just the blend. Holes were inevitable. 

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