Recently I made up a pretty standard Napoletano pizza dough with the last bit of my grano arso and "Skura flour." I cold proofed the dough for 42hours, and was surprised by the strength and flavor enhanced by giving it so many hours. Here are some of the pizza's I got from this dough.
Amy Hedyatpour repost#
I first came to know Amy Hedyatpour through baker Brad Preznant. That was over 20 years ago. Also known as Amy Glaze,...
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