Re: Tom Lehmann’s NY Style Pizza

Quote from: MrPibbs on Today at 03:44:59 PMI will read these later…watching football now….but thank you for your incredible expertise and generosity!

I like that first link, but don’t see anywhere to get a smaller amount of KASL flour.  Not going to use 50#.  Unless you know of a source, would likely have to use KABF.