Dough 1 for baked & fried pizzas (yeast version) from Artisan Pizza to Make Perfectly at Home (page 14) by Giuseppe Mascoli and Bridget Hugo
- active dry yeast
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strong flour
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EYB Comments
Requires resting for 16-18 hours.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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