Best 3 pizza makers in San Francisco

[Jonathan]

I usually make 30 doughs at a time to freeze. I only use King Arthur-sir Lancelot high gluten flour. It's hard to find at retai, but its the key to developing sugars, colors and taste.

[jitahs]

I usually make 30 doughs at a time to freeze. I only use King Arthur-sir Lancelot high gluten flour. It's hard to find at retai, but its the key to developing sugars, colors and taste.

Denser, bigger taste, chewier for sure. Good for every once in awhile.
For 30+ days in a row, my previous recipe works for life-preservation.

Got a recipe?

[amos scattergood]

[IMG] IMG_3238 by \\\amos///, on Flickr[/IMG]

Una Pizza Napoletana!

[ChristopherG]

[IMG] IMG_3238 by \\\amos///, on Flickr[/IMG]

Una Pizza Napoletana!

This.

[amos scattergood]

This.

I want then to make a whole kit! I may will inquire, I believe the guy rides a hand made mtn bike...

amos