Yes, I can now say with absolute confidence that:

1. Resting dough overnight improves it. It’s easier to handle and stretch, it cooks better (more even, less burns). That’s why it seems that just about any Pizzaola with his salt preps dough the night before.

2. Semolina flour added at about 7% of the flour weight adds a delightful chewiness to the dough.

Dough well people.


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