Quote:
Originally Posted by BucEyedPea
Do you know where it's located. It's in a refrigerated section next to their own pizza station where you order a freshly cooked slice. It's not expensive either.
It can be springy so you need to work it a tad.
I can't believe you're the primary cook in your house being married to an Italian.
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No, I didn't and wasn't looking forward to searching for it. I've never been to that store.
One last question (heh, right): do you guys use a roller on the dough or just hands-on? I don't see how to get the edges/crust right if rolled.
And, yes, somewhat ironic that I'm a better cook. She CAN do it but she doesn't enjoy it at all. :-)