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.worldMEnglish
    2·
    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.