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Pizza Dough I

Reviewed: Dec. 30, 2012
I altered the recipe some by adding oregano and garlic to the flour and activated my yeast beforehand with the water, sugar, and salt. Then let the dough sit overnight in the fridge (wasn't my original intention). It was probably one of me and my wife's favorite so far. It filled about an 18" pan with a hand-tossed fluffy dough, then the outer crust ended up really good too. Definitely keeping this one.
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