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Master Pizza Dough
September 26, 2009

Excellent crust! It was very soft and easy to roll out, but nice and chewy once cooked. I used the footnote also for the dry active yeast. **I've also now made the recipe as written with the Rapid Rise yeast twice and it's so easy and delicious. Since the price is the same for dry active and rapid rise, I'm now buying the rapid rise. I also made 2 batches last time and used one for breadsticks by pressing the dough into a small cookie sheet pan, scoring with a pizza cutter and brushing on olive oil, dried oregano and basil, garlic powder and salt and pepper. I baked them for about 20 minutes at 400° and they were delicious!

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