jenncc's Reviews
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The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
By Ken Forkish
Ten Speed Press - 2016
24- to 48-Hour Pizza Dough : page 118
As always, Forkish doesn't disappoint! This is flavorful from the extended fermentation, with just the right amount of chew (maybe the 00 flour?) - it was terrific. This held up to our toppings, staying crisp throughout. Can't wait to try the other dough recipes in this book.
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