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New York Italian Pizza Dough

Reviewed: Jun. 15, 2013
This is the cure for the endless string of pizza dough disappointment! I halved the recipe, used a heavy pizza pan sprinkled with semolina flour instead of a pizza stone, and baked for 15 minutes at 500 F. Forget about all the other pizza dough recipes that let you down with mediocre results; this is the one to rule them all!
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