RecipeMuncher

It’s actually quite surprising and rather remiss of me but I’ve never written about pizza dough. I suppose like many things, we all have our own special recipe. This recipe is one that has changed over time - there’s been experiments using different flour types and over the latter period, the addition of fine semolina into the dough. I’ve found that the type of flour wasn’t the main factor in the quality of the dough but it was in fact, the semolina. I’m not s (...)