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Author Topic: why Italian and not American? Flour that is  (Read 2298 times)

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Offline BrickStoneOven

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Re: why Italian and not American? Flour that is
« Reply #20 on: December 01, 2010, 05:38:26 PM »
Quote from: Tscarborough on December 01, 2010, 04:27:50 PM
Note that I am not trying to make Neapolitan pies, either, I like a nicely browned non-charred crust.
Gotcha :)
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