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.

  • Decoy321@lemmy.worldM
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    1 year ago

    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.

    • dream_weasel@sh.itjust.works
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      1 year ago

      I’m sure that’s probably true. I’m imagining one personal pizza once a month wondering why cost would ever enter your mind.