Re: tradition. now pizza

Okay, guys. I've been enjoying this talk of great Italian food (my ethnic foods are haggis and boiled everything), but friends owned a very good Italian restaurant in Colorado, and they said the secret to the crust is when the flour was milled. It has to be fresh, but not too fresh IIRC. Margaret L

The Pagliai's pizza I spoke of earlier is made like that and the crust is hand tossed still, not rolled--and the dough made fresh every day...I'm thinking Pagliai's is cooking tonight!! Rock on! Melody, IA (Z 5/4)

"The most beautiful thing we can experience is the mysterious."
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