J Brown

May 10, 2015 at 11:45am

Baking it under the broiler is brilliant! I tweaked the recipe a hair by using half AP flour (KA, of course) and half Italian 00 flour which gave me a crisp crust with beautiful crumb at the edges. I'm still having trouble with the shaping, but I plan on practice, practice, practice.
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.