On Tuesday, June 25, 2013 11:06:12 AM UTC-6, wrote:
> On Tue, 25 Jun 2013 09:56:04 -0700 (PDT), Roy >
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> wrote:
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> >On Tuesday, June 25, 2013 10:26:10 AM UTC-6, wrote:
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> >> Pizza night. Last night when I came home from work, I whipped up a
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> >>
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> >> batch of pizza dough. While the dough was rising I scrounged around in
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> >> the fridge for something to put on it.
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> >> One pizza is the standard pepperoni, and the other, my favorite of the
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> >> two, pesto, prosciutto, Parmesan cheese and artichoke hearts.
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> >> http://www.flickr.com/photos/koko181/9131942726/
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> >>
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> >>
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> >> Here's my latest favorite pizza dough recipe.
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> >> @@@@@ Now You're Cooking! Export Format
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> >> Pizza Dough using 00 flour
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> snippage
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> >>
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> >What is 00 flour? Not familiar with the terminology.
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> I first heard about it in some cookbooks, but here's a quick blurb on
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> it. I truly does make a world of difference.
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> http://www.saveur.com/article/Kitche...r-Making-Pizza
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> koko
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> --
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> Food is our common ground, a universal experience
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> James Beard
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>
>
> www.kokoscornerblog.com

Thanks...from the Internet...cake flour in a ratio of 1 to 3 of all-purpose
flour should be close to 00 flour.

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