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The Best Pizza Crust

Reviewed: May 20, 2011
Agree with adding more water - I use a total of 3/4 cup. I take a fork and blend everything (looks like shreds of dough) and then using my hand push it all into a ball. Last couple of times I've added ~1 tbs of olive oil at this stage and I let it proof (rise) for at least 3 hours under a towl in a bowl. Also have had good luck exchanging the milk powder for powdered buttermilk
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