Ask Chef Leo: Do I need special flour for pizza dough or can I use all-purpose?

Chef Leo Spizzirri answers this question: Do I need special flour for pizza dough or can I use all-purpose?
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[@ArgentinaCook]

What are your thoughts on Zoe’s large batch of dough that you keep in your fridge for 1-2 weeks and just heap chunk of dough as needed to make your pizza - this way dough is ready to go in your fridge in bulk making it easier to make pizza, bread etc

[@bobpattison1739]

Hello Chef Leo, do you think using fresh yeast imparts a better flavor then using active dry?

[@edithharmer1326]

Educational!
Excellent info!
As usual so well explained!
I enjoy listening to your Tutorial and learn from you, ... the Master!
Thank you for sharing!
Greetings from Singapore!🇸🇬🌹
Edith, a happy Subcriber!