Demian Repucci content

The code has been cracked.  When I started this process a few weeks ago I might not have known quite what I was getting myself into.   Or maybe I was just being dishonest with myself.  Under the guise of testing out two different types of flour for pizza dough, I might have actually been doing [...]

The experiment continues…
Based on the outcome of the original Pizza Dough Challenge, my findings were less about which type of flour, Italian ‘00′ or regular ‘all purpose’, was better and more about how both lacked the doughy pizzeria characteristics that I was looking for.  Although good, the pizzas I produced were not near enough to the quality [...]