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Reviewed Fresh Pizza Dough

Feb 5, 2012 in Food Network Community Toolbox on

I like this as a base but I use 3C Semolina Flour and 3C AP Flour, 2 TBLS of Kosher as when it's cooked on the stone at the end it brings up that rich flavor of a good salt and we make our own sauce so no salt in that at all! I start it in a teflon pan on top of the stone at 500 degrees, when it starts to brown I slide it off the pan onto the sto...

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