RecipeMuncher

 I baked bread on Wednesday with dough that was made on Tuesday.  I saved enough to make a pizza.  The difference between a crust made with fresh dough and one that has been given a long cold fermentation is night and day. The crust on last night’s pizza was perfect, if I do say so myself. This was not  specifically a pizza dough either.  I used the French Baguette dough.  My all time favourite pizza came from a little Italian restaurant in Thornhill, Onta (...)