Experimentation continues on the pizza crust with this 3/4 white and 1/4 whole wheat (red) dough.
This pizza sports some great toppings - ramps, chanterelles, ground beef, fresh tomatoes and brie instead of mozzarella.
As it is today, thanks to the Surry County Historical Society and their 1973 restoration work. As it was in 1973 after being vacant since ...
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