For Karen and others who may be seeking the 'perfect' pizza
dough, try the
addition of some seminola flour.
Years ago I found a wonderful recipe, which is now long
lost, from an Italian
restaurant which called for ww flour, hard white flour and
seminola flour. I
think the seminola was about 3/4 cup, and used corn meal on
the pan for
baking time. I just don't "do" pizza anymore so haven't
done any recent
experimenting to share with you.
Just something to "play" with . . .good luck.
Jo in Minnesota
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