Just joined another pizza forum. This one is at PizzaMaking.com. The amount of fantastic information on that site is overwhelming. I made another folder in the bookmarks pull down menu to hold the new links and threads I want to revisit. And the pictures...I have been staring at amazing pizzas for almost a week now.
I'm hoping to get out to buy some high protein flour tomorrow so I can make a dough I read about this weekend. The recipe calls for a minimum 3 day cold ferment and the dough apparently gets better with age. Challenge accepted.
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