Pizza Margherita Dough: 1 envelope active dry yeast 2 cups warm water (90° to 105°) 1 2 teaspoon sugarcups all-purpose flour, plus more for kneading - Flour - Document - PDFSEARCH.IO

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Date: 2010-01-12 07:38:59 Food and drink Personal life Baking Mediterranean cuisine Cooking Dough Neapolitan pizza Pizza Kneading Fastnacht Grant loaf		Pizza Margherita Dough: 1 envelope active dry yeast 2 cups warm water (90° to 105°) 1/2 teaspoon sugarcups all-purpose flour, plus more for kneading Add to Reading List Source URL: marchenoirfoods.com Download Document from Source Website File Size: 37,66 KB Share Document on Facebook

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