I need to get some semolina flour to transfer it to the peel, the bottom was a little floury but over all not a shabby lunch.
I need to get some semolina flour to transfer it to the peel, the bottom was a little floury but over all not a shabby lunch.
I can understand that perspective, especially from a noncommercial perspective. As a restaurant manager, I can guarantee you that the costs are orders of magnitude apart at a larger scale. Semolina is much cheaper than parchment.
I’m sure that’s probably true. I’m imagining one personal pizza once a month wondering why cost would ever enter your mind.