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


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