Questing for a random, open crumb I found this gem on TFL.
Semolina recipe, mixed in a food processor and baked on parchment over a stone.
A well-steamed oven made the crust thin and crispy but left the inside shiny and creamy.
I was so pleased that I used the remaining dough for pizza. I expected the weight of the topping to deflate the pie more, but it held up well. Double Yum!
- evening's Blog
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Very nice!
-Floyd