Next Attempt at a Sicilian Pizza with GM Full Strength flour 4/24/2012

The Sicilian experiment with the GM Full Strength flour went well yesterday. The only thing I think should have been changed is the bake time should have been a little longer. In the middle of the pie there was some gum layers at a few spots. The slices even tasted better after a reheat because the bottom became crisper and the middle crust still stayed moist. I think this was the lightest crust so far.

The last two pictures are of the reheat.

Norma