You want pizza, but you don't want to spend time inside a pizzeria because it's just so darn nice outside!
Tonia's Kitchen understands! Jill Strauss, who owns Jillyana's Woodfired Cooking School in Kennebunkport, Maine, says there is a way to cook pizza outside, using an outdoor wood oven and it has a lot to do with the flour you use. Jill told Tonia using an all-purpose flour will mean a crisper crust, where as using bread flour will mean a chewier crust. You can combine the flours for a unique texture you can call your own!
