Making Good Progress on Pizza
Wayne writes: I have been making good progress on the pizza. I found a premium mozzarella, but I quite often buy their regular mozzarella. I found that the premium mozzarella cheese was a better texture than the regular, and I thought it tasted better too. I got some of the hard white wheat flour here at a local flour mill, and it was a high gluten spring wheat flour from the West. Although the flavour was rather bland, the texture was perfect. I am thinking about experimenting with 20% all purpose flour, and 80%hard white wheat, and very the ratio until I get the right texture and flavour., If you have any suggestions regarding the flour, and cheese, I would appreciate hearing your suggestions. Last Thursday, and Friday I ate a 12 inch round pizza that I was happy with the crust texture, but crust flavour was not quite as good as expected. But, hey, it was some progress which I am thankful for. My toppings are not my main concern, as I will continue to use fresh ingredien...