Italian-style Flour is Delicioso!

Maybe it's synchronicity, but on the very day after I posted my interview with Susan DiPlacido, I tried out a new Italian-style flour from King Arthur in my pizza dough recipe. Mama mia, it was delicioso! The crust was crisp and flavorful and as close to a boutique pizzeria--or a pizzeria in Rome--as I've ever managed. And the dough was a delight to work with. For the first time I could actually snap the crust onto the pizza stone with my peel without all the topping falling off! I'll definitely be re-ordering, but I noticed that others must have had the same experience, because the product is on back order now.

As Alice Waters always says, high-quality ingredients are the foundation of good cooking, and this was certainly a dramatic illustration of that wisdom. I think it's going to be pizza again next Friday, if I can wait that long....