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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
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Document Date: 2010-01-12 07:38:59
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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