ninapizza23,
Thank you for answering my questions. I understand what you are saying about the Rigenero. I really like the airy crust of the Sicilian dough. Is this what you referred to before about being better than a steak?
I have KASL and that is the flour I am making my dough with. I will have to search to see what kind of flour I can find here to try the Sicilian dough.
Thanks you,
Norma
