I'll just add that even when making one pizza, I use two stones. I put them on two different shelves in the oven. I slide my pizza onto the bottom stone on the bottom rack. The stone above it surrou ...
I've seen this offered on my supermarket shelf by King Arthur. Has anyone tried making pizza with this stuff? If so, how did it differ from regular unbleached or whole wheat pizza dough?
I want to share a secret and perhaps liberate a few other pizza makers. Here it comes: I don't proof my yeast.--There, I said it. I used to, but it always foamed fine. I decided to start taking a chan ...