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Brick-Oven Pizza (Brooklyn Style)

Reviewed: Dec. 21, 2011
This has become our favorite crust recipe. I cook the pizza on a pizza stone and it comes out perfect everytime. Just a little tip that I have found helpful- I use corn meal instead of flour on my peel to help the pizza slide off smoothly,it also tastes better- when I used flour I did not like the flour taste that resulted from the flour that stuck to bottom of crust.
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