From The New York Times:
The Slow Route to Homemade Pizza
A home cook's trick for making the chewy, thin crusts you find at
great pizzerias: let the dough rise overnight.
Friday, May 28, 2010
NYTimes: The Slow Route to Homemade Pizza
It's Friday night so bring out the pizza stones! We have one but have yet to use it. Maybe I'll read my own blog and take advantage of the link below. Enjoy!
From The New York Times:
From The New York Times:
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