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Reviewed Pizza Dough

Aug 17, 2012 in Food Network Community Toolbox on

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"

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