Friday, November 30, 2012

Nov 2 Pizza


The dough I have finally settled on is half whole wheat (red) and half unbleached white. It seems to give the bast taste, texture and is not too difficult to spread. It does tend to bulk up a bit.

For topping today, some of my frozen chanterelles were used along with green pepper, ground beef, tomatoes and bok choy added late.


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