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Pizza Dough I
March 15, 2008

I've made this dough four times now trying all the different suggestions and variations. The best result though was to make it as per the recipe! There is quite a big difference in the final result depending on how you add the yeast. You'll get a thin & crispy result if you add the yeast to the warm water first and a thicker bready base if the water is added to all the dry ingredients at the same time. I used olive oil and also added lots of dried herbs to the dry mix. This recipe also makes a really good garlic bread if you top it with olive oil, crushed garlic and parmesan cheese. I doesn't seem necessary to let the dough rise first, I didn't really notice any difference. Maybe our yeast is a bit different in NZ!

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