Greetings from the Food capital of the world: Montreal, Canada
Good day y'all,
I've been interested in making my own killer pizza for a while now and when I came across this site, I was hooked immediately. I know what I'll be doing in my back yard; as soon as I have a back yard, that is.
In the mean time, I got ahold of the pizza stone pizza book and I'm in the process of gathering my ingredients. I substituted Pastene San Marzano DOP from Italy for the Strianese brand suggested. Any experience with doing this? Is it okay?
Also I'm searching for Molino Caputo pizza flour. Any Montrealers out there that know of a place to buy? Thanks.
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