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Daily pizza fact: Chapati flour makes amazingly stretchy pizza dough.
I have been experimenting with adding semolina in varying amounts recently. Started with a big percentage, something like 20% of the total flour, which I found a bit much and as little as 5% at others. Still trying to figure out an ideal ratio but I think I am convinced it is worth adding. Hardly revolutionary I know.
pharoahsanders
Daily pizza fact: Chapati flour makes amazingly stretchy pizza dough.