Pizza Followup question
Rich Hollenbeck wrote:
> I've reduced the sugar in the formula from my textbook almost to none
> because my pizzas came out too cake like on the baking sheet. Now that I
> have a stone, do I put that sugar back in to compensate for the extra
> crispiness created by the stone?
>
>
>
try honey, with the yeast, works really well.
mk
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