February 19, 2009 at 6:40am

I have been using KA pizza flour for several years now and continue to use the recipe on the bag. It is easy and tastes is fine for the folks I feed. I haven't been tempted to try another since I think it is a winner. I also use the pizza dough flavor in the dough. I ususually bake them for 8 minutes or so and then either fix the pizza then or freeze the crust. I also use parchment paper on the pizza stone with no fires. I have the oven at 450. I think the new recipe would increase my anxiety level and guess I'll stick with what I know works... No reason to change if you're completely satisfied, Shirley - thanks for adding your input here. PJH
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