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Pizza Dough III

Reviewed: Apr. 14, 2012
Tasted great! As mentioned the dough was a bit wet; next time I will add more flour, but I hope it doesn't get tough since this consistency tasted perfect when baked. I also baked it at 400+ as other reviewers recommended, and I think brushing the pie with a little oil before adding the sauce helped it from getting too soggy. I like to knead some herbs right into the dough (sage, rosemary, thyme etc.). I topped with marinara sauce and vegetables roasted in the oven in oil and more spices (garlic powder, basil, oregano, red pepper). Came out great, I would make it again! One side note is that I tend to make a lot of food and microwave to reheat - this is not a great recipe for that. I'd rather leave dough in the fridge for the next day, or make the pizza and freeze it uncooked, as microwaving made it very soft.
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