Some pizza makers swear by adding oil to their dough…
Others say it ruins the texture.
What if I told you they’re both right — sort of?
In just 2 hours, I’m sending an email to my newsletter, The Pizza Club, explaining exactly when you should (and shouldn’t) use oil — and why it might secretly be holding your dough back.
If you’re serious about making world-class pizza at home, you don’t want to miss this one!
Charlie Anderson
Some pizza makers swear by adding oil to their dough…
Others say it ruins the texture.
What if I told you they’re both right — sort of?
In just 2 hours, I’m sending an email to my newsletter, The Pizza Club, explaining exactly when you should (and shouldn’t) use oil — and why it might secretly be holding your dough back.
If you’re serious about making world-class pizza at home, you don’t want to miss this one!
Join The Pizza Club 👉 www.charlieandersoncooking.com/pizza-club-signup-f…
1 month ago | [YT] | 64