A Stir The Pots Post

Domenico’s Pizza

by | Aug 13, 2014 | Pizza

Visiting my pizzaiolo friend Domenico, he shared a dough mix made and tested in Italy. It comes milled via Molini Pivetti, the same mill who, with Antonino Esposito, developed "skura flour." Using it at home, it proved a wonderfully extensible pizza dough with amazing textural feel. Despite the brutal August heat simmering in my apartment kitchen, I used my Baking Steel - for a cast iron pizza pan baking method. Here is what I got on my first trial.

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