Trying my buddy’s Domenico’s top-secret pizza flour, I had good luck with the texture and flavor on the first-go at dough. I also took two balls of dough and retarded them in the fridge overnight. Without enough time to let the dough come to temperature, I just stretched them into pizzas, baking a classic Margherita, tomato, mozz and basil. Wow, this dough is – as the expression goes – money! Even cold, it had a wonderful stretch, tasted great, and produced a nice cornicione. Domenico, gonna make another batch soon. Hurry back and open the shop!