First: What do the eggs do in a pizza dough?
Second: If using Caputo 00 flour would it be best cooked in WFO or can I cook the pizza in a regular Blodget deck oven at 525 to 550 DF and achieve the same quality without the smokey flavor?
Any suggestions would be greatly appreciated
Second: If using Caputo 00 flour would it be best cooked in WFO or can I cook the pizza in a regular Blodget deck oven at 525 to 550 DF and achieve the same quality without the smokey flavor?
Any suggestions would be greatly appreciated
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