Author Topic: Tuscany  (Read 979 times)

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Offline pondoro

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  • I Love Pizza!
« on: June 10, 2006, 01:08:02 PM »
I spent a month in Tuscany and the pizza dough was thin and very crisp, crisper than NY style. What is a good starting recipe for this? I have an electric oven and a large gas grill, plus three different pizza stones (synthetic ceramic, a rectangle of 1/2" thick marble and several marble tiles 1" thick that I use together to make a super-thick stone (takes more than an hour to heat them).