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i just printed out one of your pictures and ate it!!!!!
Flour was Bay State Milling 00 "Contadina" and 20% Caputo Semola di grano duro rimacinata. This was the best DD I have baked, and tasted amazingly good. This flour combo made a very nice, crispy crust.Thanks BTB!John
John,Would Caputo pizzeria "00" and Bob's red mill semolina be comparable to the blend that you did on this great looking pie? Thanks.Bob
For those having trouble finding semolina, go to one of them "hippie stores" where they sell things from bulk bins. That's where I get my semolina, rye flour, etc. Usually much better selection and price than a grocery store, FWIW.