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Nancy's pizza dough from The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria by Nancy Silverton and Matt Molina and Carolynn Carreño

  • barley malt syrup
  • bread flour
  • wheat germ
  • compressed yeast
  • dark rye flour

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Notes about this recipe

  • Eat Your Books

    Can substitute active dry yeast for compressed yeast, medium rye flour for dark rye flour, and honey for barley malt.

  • bwhip on December 16, 2018

    Almost impossible for me to imagine a better pizza crust for a home oven than this one. It’s just the perfect combination of crispy and chewy. Always great, we just love it.

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