Good pizza has to be baked as quickly as possible, so the crust can be crisp before the interior overcooks. Since most people don't have wood-fired ovens (lucky for me, I do), the next best thing is a Baking Steel, a quarter-inch thick slab of steel you use as a baking surface...
coupled with a drop in pH would stabilizeinjeraduring storage. Besides, in some areas, particularly inS.Wello, small quantities of malt flour as well aserimitoare added during dough making to improve theinjeraquality and storability.Erimitois prepared from coarsely ground barley flour by mixing w...