I am going to teach my 10 yr old granddaughter how to make pizza on Saturday so I made the doughs today.
I am curious as to the big difference in the recipe for Napoletana Pizza dough(I got the recipe from another site), and the Country Pizza Dough (also from another site).
The Napoletana dough uses ice cold water; the country dough uses room temperature water, and has honey in it. Just curious about the science behind the difference.
Also, I used whole wheat pastry flour in the Country dough recipe-will that make a difference?? The recipe calls for plain whole wheat flour.