Hello everyone.. now I have moved and have a working oven again, I can make more pizza!
I thought I would look for some sea salt to improve my dough but the store had both a FINE and COURSE version of sea salt. Which should I buy?
Also, as far as olive oil goes, is there much of a difference between light and regular olive oil? I have been using regular table salt and a light olive oil, i think Great Value brand from wal-mart..
