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Stonehedge
I don't see it as any different from anything you cook at home, if you enjoy cooking you're naturally going to try and replicate things you like. Up until a couple of weeks ago I'd never used caputo flour or fior di latte mozzarella and even though I think they've made nicer pizza I'm not going to be worried about using plain flour and whatever cheese I can find at my local shop as it all makes tasty pizza in the end.