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May 23, 2012 on FoodNetwork.com
“This was a bit labor intensive, but oh so worth it. It's rich and would definitely satisfy any garlic lover. For the dough, I substituted fresh yeast --17 g--for the dry and made sure to keep the water between 98 and 108 degrees.
As many of the other comments stated, I too was frustrated with the fact that the Parmesan was omitted from...”