I'll be trying out the caputo "00" flour for the first time in my little restaurant south of Chicago and I'm wondering (if I get it right the first time) if the dough would taste good being cooked in a regular blodget deck oven?
Any help or comments on this would be appreciated.
Thank you! Grazie Molto!
Any help or comments on this would be appreciated.
Thank you! Grazie Molto!
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