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Pizza Dough III

Reviewed: Jan. 29, 2011
I made this the other day while working from home. I didn't have bread flour so used regular flour. I did find it sticky, but put in an oiled bowl, covered with plastic wrap and put in cold oven with the oven light on-that keeps it warm as it rises. I probably left it in there longer than 30 min because I couldn't get to it right away...then I gently punched it down and let it rise again, until I was able to get to it to make the pizza. I heated a pizza stone in 450 degree oven, made up the pizza on a corn meal covered pizza paddle (using pesto, tomato sauce, mushrooms, blk olives, artichokes, roasted peppers). It was the lightest pizza crust I have ever had....my husband, who never eats crust edges, gobbled up every crumb. And it was so easy, especially when made in a kitchen aid mixer.
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