Are you making pizza this weekend??
If so what is your plan? What kind of dough or prep? What style? How are you going to bake it? Any changes from last time you made pizza?
Are you making pizza this weekend??
If so what is your plan? What kind of dough or prep? What style? How are you going to bake it? Any changes from last time you made pizza?
I started buying 25lb bags of restaurant bread flour, which is at around 13-14%. Significantly cheaper than King Arthur and essentially the same quality. I’ll have 5 lbs in my cupboard and store the rest in a freezer in 5LB bags until need for use. Works really well.