Wife and kids were thrilled at the results of my first attempt at a PH Pan Pizza. I liked it too. I think the crust was better than PH but the cheese i used (Kraft shredded part skim mozzarella) still lacks behind PH.
Anyway, I could only find "NIDO" dry milk powder at my supermarket. What does this ingredient do to the dough as far as taste/texture/processing ?