Saturday, January 3, 2015

Tony Gemignani's Artisan Flour with milk kefir to leaven the dough for a pizza

The link to all I did for the pizza is at on the pizza making forum: http://www.pizzamaking.com/forum/index.php/topic,35764.msg356372.html#msg356372


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2 comments:

  1. UnknownJanuary 9, 2015 at 12:40 AM

    Thank you for the crust making tips! That is always the hardest part of the pizza for me. It always comes out to think and bready, which I don't like. I will try this recipe next time I make pizza! http://www.romeos.ca/about-us/

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  2. AnonymousJanuary 14, 2015 at 5:34 PM

    I was recently told that I have an ulcer. Now I can't eat pizza anymore for a few weeks. I really miss eating eat every other day. http://www.italiapizza.ca/en/products_and_services.html

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