Tried Neapolitan - Style Pizza Crust
Twice
Following recipe exactly as described on the bag of '00' flour
and on your recipe page "long rise" "correct ingredients"
Complete failure both times
properly risen dough too flimsy to handle both times
Do you have a corrected version of recipe?
Did I just waste my money on the '00'?

Mediterranean cookbook uses all purpose / cake flour mix and this makes good crust,
but no I had to try yours BIG MISTAKE

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