This was just another Sicilian pizza. Somehow I forgot the oregano in the dressings. The dough ball sat out at hot room temperatures too long, but it still turned out okay.
This is the link at Reply 26 http://www.pizzamaking.com/forum/index.php/topic,18281.msg178345.html#msg178345 of the formulation I use for Sicilian pies at market. I use GM Full Strength flour.
Norma
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