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“extra oil and less water makes for a loose dough that is easy to form and browns and crisps better”
READY IN:
1hr 44mins
SERVES:
8
YIELD:
2 crusts
UNITS:
US

Ingredients Nutrition

Directions

  1. water should be 90-100 Deg. (not over 110) add water, sugar and yeast in bowl. Let stand 5 to 10 min until bubbly,.
  2. add oil and then flour.
  3. mix until shaggy then let stand for 10 to 15 minutes until hydrated.
  4. kneed until smooth, add a little more flour to prevent sticking.
  5. let rise until double (about an hour).
  6. Punch down and slipt into two pieces for thiner crusts.
  7. Form crust and par bake at 425 for 10 - 12 minute.
  8. Add toppings and cook for another 10 - 12 until cheese is melted but not browned.

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