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Author Topic: Veneto region pizza style?  (Read 1227 times)

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Offline jkandell

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Veneto region pizza style?
« on: September 17, 2007, 03:15:21 AM »
I was curious if anyone baked "Veneto" style?  I heard this style from the Veneto region, where the chalky, mineral-rich water reacts with the yeast, creating a very crunchy, "croccante" crust.
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