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Joined Date: Aug 17, 2012
Reviewed Pizza Dough
"I've used every kind of flour imaginable searching for that perfect (to me) taste. I've settled on semolina flour, and the result is a fantastic flavor and texture. I also play around with different oils (even butter) for additional variety. Some dried rosemary makes this extra good. I cook it at 450F for about 8 minutes on a pizza stone. For"