This produces a dough of about 53% hydration, which in my opinion is too dry. When I make this myself I will use a higher quantity of tomato juice or add water to achieve a hydration of about 65%. --JuliaBalbilla 09:57, 18 August 2011 (BST)
This produces a dough of about 53% hydration, which in my opinion is too dry. When I make this myself I will use a higher quantity of tomato juice or add water to achieve a hydration of about 65%. --JuliaBalbilla 09:57, 18 August 2011 (BST)