We visited South America last March and spent three days in Buenos Aires. We ate pizza twice at the restaurant--the crust was so very good and unusual. It seemed to be a yeast raised crust but the texture was not like any other pizza dough I have ever encountered. A very light and crisp interior--if that makes any sense. I wonder if there was a special flour or starch used. Our Spanish was not up to the task of questioning the staff and both times the place was booming. Does anyone have any idea????
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