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Re: crispy pizza dough

mread@creighton.edu
Fri, 17 Jan 1997 08:19:09 -0600 (CST)
v097.n005.1
I have had good luck in making the pizza crust crispy by substituting a
small
amount of semolina (pasta flour) to the flour (About 1/4 cup semolina
flour to about 1 1/4 c reg or bread flour)
HTH
Maryellen mread@ccreighton.edu