Author Topic: why Italian and not American? Flour that is  (Read 3044 times)

0 Members and 1 Guest are viewing this topic.

Offline BrickStoneOven

  • Lifetime Member
  • *
  • Posts: 1589
  • Location: Boston
Re: why Italian and not American? Flour that is
« Reply #20 on: December 01, 2010, 05:38:26 PM »
Note that I am not trying to make Neapolitan pies, either, I like a nicely browned non-charred crust.
Gotcha :)