[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Pizza crust

For Karen and others who may be seeking the 'perfect' pizza
dough, try the
addition of some seminola flour.

Years ago I found a wonderful recipe, which is now long
lost, from an Italian
restaurant which called for ww flour, hard white flour and
seminola flour.  I 
think the seminola was about 3/4 cup, and used corn meal on
the pan for
baking time. I just don't "do" pizza anymore so haven't
done any recent
experimenting to share with you.

Just something to "play" with . . .good luck.

Jo in Minnesota