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Pizza Dough I
January 16, 2005

This recipe needs a lot of work. First of all, throwing all the ingredients together will restult in a thin crispy crust. If thats what your going for, fine, but you dont need the yeast. To make a proper crust, proof the yeast, sugar and water for 10-15 mins, then add the rest of the ingedients. The recipe is very bland by itself, you need, at the very least, more salt. I just used Adobo (about a tablespoon) and addes some garlic powder and onion powder. Not enough to over power, but enough to take away the blandness. I've also found adding 2 tablespoons of honey, in addition to the sugar, helps a lot. Also, once you form the dough, let it sit so it can rise, maybe 10-15 mins, then roll it out.

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