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I made some Russian pierogi recently and had some dough leftover. Made a quick thin crust pepperoni pizza. It came out well, the dough was made with Caputo flour.

I made some Russian pierogi recently and had some dough leftover. Made a quick thin crust pepperoni pizza. It came out well, the dough was made with Caputo flour.
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[–] • 1 pt

Good job. If you start making bread with it, let the dough rise longer (over 5 hours) so that when you bake the bread, it is fluffier. That is what my wife said she did.

[–] • 1 pt

Cool and will try it soon. I'm making rolls for Thanksgiving, bought more Caputo flour, will report back to how it went