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Say Bis. Say….bravissimo. They call it “OO” Flour, from Italy but it makes a ‘10’ of a pizza dough. This flour is available in gourmet stores online (or email us at BB) and makes the most supple, sumptuous, rustic, gourmet pizza dough ever. Crushed plum tomatoes, garlic and fresh herbs, fresh mozzarella slices and you are smokin’. If you outta OO flour, make it with all-purpose (while you scout out a source of supply). More to come with “OO” Flour recipes as we get to know our friends at http://www.molinipizzuti.it/public_html/index.html. In the BetterBaking.com Test Kitchen, we never serve this on plates – the tables are covered with parchment paper, pizza cutting wheels, hot sauce and fresh herbs and cheese are laid out and it is each paesan for himself. Fresh yeast takes this up a notch - make that - four notches. Makes great pizza on the grill pizza dough, for tips see Pizza on the Grill Techniques and Tips

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Please Note: Recipes are not refundable. Once purchased, you have 24 hours to access your recipe.

If you want to purchase this one recipe “OO” Italian Flour Pizza Dough, click here to purchase at $2.49 per recipe.


Hi there, fellow home and pro baker and fan of great recipes.

This very special, original recipe you requested and is describe above is available for
$2.49 U.S. via our BetterBaking.Com Pay-By-Recipe feature.  

 

Unlike our free recipes, most of our Recipe Archive recipes are available one at a time. Just pick and choose which recipe you want. Then click on the Paypal button and you will receive the information you need to retrieve the recipe as soon as your Paypal payment is processed (usually instant). You can save the recipe or print it out and you have access to the recipe for 1 day. Each recipe is a separate purchase.  

 

All our recipes have a unique, descriptive headnote describing what that recipe is about. You find recipes by searching buy category by putting a search word in the search box on the Complete Recipe Archive page.  

 

These recipes are for your use only. We ask that you honor our copyright by not sharing your password, nor posting the recipes elsewhere on other websites, nor reprinting them. These recipes are the intellectual property of Marcy Goldman & BetterBaking.Com. If you need assistance with any recipe, please do contact us. We advise you store or file your BetterBaking.com recipes as you purchase them.

 

Happy Baking from BetterBaking.com,

Marcy Goldman

Head Baker, Editor, and Host

www.BetterBaking.com

Est. 1997

 

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 BakerBoulanger / BetterBaking.com 1997-2003