desano pizza dough recipe

Love your recipes! While this dough takes time, the flavor and texture are. If using flour, dont use too much or it will make the dough tough. I hope you love this recipe! Let stand until bubbles form on surface. Hi Natasha, will this dough freeze well? Hi Stacy, the cold fermention period is important in this recipe rather than letting it sit longer on the counter. Im happy you loved it! Im so glad you found a favorite on my blog! Place 10-12 diameter crust onto a floured pizza peel. Yes! Thank you so, so much for sharing! Hi Joy, make sure to let the dough rest for a bit at room temperature after refrigeration, per the instructions. My dough was not very sticky when I kneaded it prior to letting it rise 4-5 hours. Made the pizza dough last night. I wondered why the salt went in with the yeast as most recommend adding it to the flour as it stops the yeast. just my partner and myself..can I freeze this dough after 2nd rising in fridge? Your dough is done. My wifes Italian tutor spoke of folding the dough eight times, and I could never grasp exactly what he meant until I saw your video. Hi Jordan, if you have a big enough pan and oven for that, it should work! Hi Tim, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Chewy dough and tastes amazing. Just pulled dough from freezer today and made my pizza. Be sure to leave a rating and a comment below! Thank you so much! After three years of making pizza at home I have finally found a dough recipe to stick with. Stir together the flour, salt and oil. Hi Natasha! At DeSano Pizzeria, we follow the STRICT GUIDELINES of the Associazione Verace Pizza Napoletana (VPN), preserving the centuries old CRAFT of making AUTHENTIC Neapolitan pizza. Hello We just finished dinner using one dough as a buffalo chicken pizza and the other one was a garlic white chicken pizza (also used your white sauce recipe YUM!). It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. Thank-you Kinda scared to set the old oven to 550 and I dont belive I can even do this high. Going to try to use it tonight. Next time Ill experiment with adding garlic powder to the dough, or brushing some on the finished crust. Hi Susan, you need a little room for expansion but they should not expand much in the fridge unless too much yeast was added. Hi David, we used organic all-purpose flour for making pizza. The pizza dough is a basic recipe typical of Italian cuisine. I thought I followed to a T, but as in my last comment I used instant yeast, and I remembered I used 00 flour. Hi Justin. Yes- it could be a challenge! Poke the dough with a fork and lightly brush with olive oil. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! Usually I use it within 24-48hours or Ill freeze the dough and use it later. Hi Alyssa, I have only tested this with regular yeast and not instant or rapid-rise yeast so I cant speak to the process changes if you are substituting that ingredient without testing it myself. We love your blog. Yum, This is the best pizza dough that I have ever donewe use it regularly and quite often on the same day, and it still works perfectly. Youre very welcome! What is the best substitute for all purpose flour? It sounds like it could also be too much flour added if you are seeing it shrink back too much. Thats so great! Too much flour makes this dough difficult to work with. Instructions In a small bowl whisk the water, sugar and yeast together. Machine version worked fine for me. My dough was not sticky when hand kneedingI plan to use it anyway, but might make another batch just in case. Hi Diana! Again, aging is the key secret I didnt know even longer than 24 hrs. Perfect amount makes four 9 inch crusts. Place the dough into a zip-top bag that has been sprayed with non-stick spray. Youre welcome, happy to know that youre enjoying our recipes! I think it would work just fine to substitute maple syrup for honey in equal amounts. One has 1/2 TSP of Yeast for 3 1/3 flour the other 1 TBSP for only 2 cups of flour. Hi Carol, see this blog post for reference, how to freeze pizza dough., Hi regarding my previous post back in March. The family was very pleased, we loaded it up with a little of everything and it came out beautifully with a crispy and chewy texture that was delicious. Let me know if you test that out. Hi Yvonne, Im so glad your children enjoyed it and I think that would work just fine to substitute maple syrup for honey in equal amounts. Hi Luke, it is usually because of the cheese. Once a . Make this and you will never want a store-bought crust again. Mix and let stand until creamy, about 10 minutes. Top pizza with toppings as desired and bake 11-14 minutes. Thanks for sharing Natasha. Yes, that would be just fine. Hi Jessica! Success finally! Im happy to know that you love this recipe a lot, Megan! Hi Farrah, If you click on the serving size, you can adjust the size of the recipe up or down and it will adjust the list of ingredients. I will not use this recipe again. Let us know how it goes, wed love to hear! Pizza from Nashville? However, I highly recommend weighing flour with a scale in grams. The BEST thing about your recipe is the secret of aging the dough. Thank you for bringing my search to an end!! Thank you for the review. It turned out fantastic. Hi Sara, Im not sure. If its a cooler environment and the dough isnt proofing as quickly then its probably ok overnight, but if you let it proof at room temperature overnight it may exhaust the yeast and the results wont be as good. Thats amazing! So easy! You can substitute bread flour for all-purpose flour in equal parts. Save my name, email, and website in this browser for the next time I comment. Looks exactly like bomb authentic restaurant pizza. Any help would be greatly appreciated. Be sure to measure the flour correctly since too much will make the dough difficult to work with. Several of my readers have reported making this successfully in a regular pan so it should be fine. Excellent! Stir until smooth. It makes a huge difference. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week. Most regular pizzas are using a 60-65% hydration ratio, while others will to up to 70-75% hydration for a longer fridge fermented dough. Hi Lita! Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. I use bread flour and cake flour, and it turns out great! Mix flour, yeast, salt and sugar, then mix in water and oil; It will come together into a rough dough that leaves the bowl pretty clean; Youre very welcome! Thanks!! I do have a metal pizza pan Ive never used. Part 1: How to make pizza dough It. The Takeaway: use less yeast and let the dough rest. I cant wait to try this recipe! Thanks for making me look like a real chef in the kitchen! Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. Freeze pizza dough as a whole or in balls for last-minute baked deliciousness! Hi John, I havent tested it myself, so Im not sure if the substitution is exact straight across, but I have had one reader report good results using 00 flour. Let it sit for about 10 minutes. Hi Barbara, yes, the honey in the recipe can be substituted with 1 tsp of sugar. I do have two questions (1) If I double or triple the recipe for a party, is it better to make one big batch, or two/three different smaller batches? I know how much cups can vary. Canadian Pizza Addict..lol. This was the best pizza dough Ive ever made. My boys love this crust!!! i followed directions to a T. SO GOOD. Lots left over so I might use it as a layer in lasagne. After trial and error, used 00 flour cooked it in Ooni 12 in pizza oven at a temperature of 625 to 650 came out Niceeee. Love your recipes I hope this helps! Cover and leave the dough to rest for a further 45 minutes. Can I broil instead of baking. The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. Lol. My son is type 1 diabetic so it makes our life easier already having the carbs for the recipe totaled! Natasha! See my blog on how to freeze pizza dough HERE for instructions. Homemade pizza dough. Crust bubbled nicely and tastes fancy. Unfortunately, shredded whole milk mozzarella is hard to find. I have not tested this to advise. Can it be cooked on a pizzazz? Lightly grease a pizza pan or baking sheet and set aside. Can you say DROOL?!? Thank you so much for sharing. Dough can be frozen at this point. I have been searching for the best pizza dough recipe for several years and I do believe yours is the one. Whisk until thoroughly combined. Made a calzone with your sauce and white chedder cheese. Im glad you love the recipe. Welcome to Spend With Pennies! Yum! Your crust was also beautifully crusty. This helps the dough to soften up and be easier to handle. Hi Rebecca! Brush a little extra on the dough before baking for an extra crisp crust. Be sure to measure the flour correctly since too much will make the dough difficult to work with. Its hard to say without being there. The dough is rising as we speakwill let you know. Directions. Do you think the baking sheet could work if I pre heat it in the oven (no butter) but sprinkle some corn meal on before placing the dough on it? Its still useable though, it may just be a little more bubbly. DeSano Pizza Bakery 8000 Burnet Road, Austin, Texas 78757 (512) 323-2426 Visit Website Foursquare Pinthouse Pizza 4236 South Lamar Boulevard, , TX 78704 (512) 502-5808 Visit Website. Many Thanks!!! I guess from the alcohol being made during fermentation. Sincerely your biggest fan. I am happy you enjoyed this recipe. Thank you. Im so happy youre enjoying my recipes! Do you mean that you put the pizza on the parchment on the stone at 550? In a large bowl, whisk the flour and salt together. Also, you mentioned that you measured it perfectly. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Hey! Advertisement. YEAST Instant yeast makes this dough both quick and easy to make. Have one granddaughter that doesnt like pizza only breadsticks. Youll see in the instructions above to cover and refrigerate the dough overnight (18 hours). Thank you for sharing, Carissa! I thought I read somewhere that you could put this in the fridge up to seven days but I cant find where I read it is that correct? It sounds like you found a new favorite! Maybe that why it wasnt sticky as shown in the video. Table salt or kosher salt for fine sea salt? Youre welcome! Hi Natasha See our tutorial for How to Freeze Pizza Dough. I am a junior is college and I made this recipe for a make your own pizza night. I had 8 people there but they tend to eat a lot so I doubled the recipe and had some left overs. Also I made the dough in bread machine and let it do the work. I cannot use white lfower. Thats just awesome! Your recipe has taken my pizzas to a new level. We were skeptical, too. If so, same measurements? Whisk instant yeast into the flour (be sure you are using instant yeast) until combined. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. Stretching pizza dough gives the best texture (but I find rolling to be quick and easy). Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Preheat oven to 450F. The dough was the perfect combo of crispy/chewy! Can you tell me how I can make cheesey bread with this recipe? I cant wait to try this as a regular pizza with tomato sauce and mozzerella cheese. My family loves it . Is it the cheese or the cooking method? Can I use small pizza pans by splitting the dough and on a regular pizza pan. Im glad you love my recipes. Allergic to honey. Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. Hours: Sun-Mon 11am-8pm; Tues-Thurs 11am-9pm; Fri-Sat 11am-10pm. Love this recipe. Ensure dough is room temperature before stretching or rolling (especially if made ahead of time). I just tried this recipe and my dough was not light and crispy. Question: Im considering taking a pizza to a friend who lives about 45min away. I have not tested this with gluten-free flour. Hi Natasha! Knead by hand 2 minutes (dough will be sticky). There is something added to pre-shredded cheese that keeps it from clumping that affects the way it reacts in melting. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!See more posts by Holly. It was kind of dry while kneading so maybe I needed more water. Still tastes amazing. hi Luke, how long did you bake and at what temperature for the 9 size and with the aluminum pans? Content and photographs are copyright protected. The kids gave it two thumbs and ten toes up!! Honestly, I like the flavor of the dough better with sourdough then commercial yeast. I used almost half w/w flour with unbleached all purpose flour plus prebaked the crust as I like a crispy crust. Made in gas oven on 550. did a slight broil at the end to crisp up the top. Bake the pizza for approximately 6 minutes on the steel or 7 minutes on the stone (give or take), until bubbly and charred around the edges. Update: I made ur pizza recipe and it tasted great but the crust (not under the sauce) was doughy and I dont know why? Fold each piece of dough 8 times (rotating book fold) and form a ball. We do oil the bowls that we put the dough into but it isnt necessary to put it into the dough itself and the texture is perfect! It was so delicious!! Im glad that helps! Not sure why this happened but I had way more flour left in the bowl. The dough was easy to work with and you HAVE to measure your ingredients properly!! Im so happy you loved it! Luke, if you are using pre-shredded cheese, that might be why you dont get the stretchyness from it. Immediately after the first rise, or after the overnight in the refrigerator? I was wondering if I were to double/triple the recipe, would I also double the water, honey and yeast mixture? WoW! Should I prepare the dough now and leave it at room temperature until tomorrow morning or would you recommend refrigerate it ? I hope you love it, Patricia! Thanks for stopping by! If you experiment, let me know how you liked the recipe. Youll have to watch it in the oven. Im so happy to hear you both enjoy this that brings me so much happiness! Love your recipes keep them coming. HI Julia, I would put it on parchment paper in that case and slide it off the back of a baking sheet. I hope this helps! I usually use parchment under but I loved doing right on the peel. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Enjoyed this one bc its basic. so good! Mine is not sticky. 0.75 tsp active dry yeast Thanks in advance for the advice and happy Fall Equinox! The little bit of yeast in the dough should cause a slow cold fermentation with a very slow rise. Combine the starter, water and 2 cups of the flour. Im 68 years old and have been making pizza for nearly 50 of that, and hands down this beats them all! Ive tried lots of recipes but this is the best and it freezes well. Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. I used rolling pin the second time coz my dough was hard to spread with knuckles , this one was thin but again nothing like yours:(. It was also a little dense. Thank you for your response! i would like to use the dough for dinner tonight, so about 8 hours from now, and NOT putting in the fridge over night, is that ok? We loaded it with ground beef (mixed with taco seasoning) cheddar cheese and baked for about 30 minutes at 425. Hi Natasha would the outcome be better if i use bread flour instead of ap flour? Check out this homemade individual pizzas recipe instead. Brush the dough with a little bit of olive oil for flavor and top with pizza sauce and toppings as desired. Preheat oven to 400F. I learned a lot. I'm Natasha Kravchuk. To bake: roll dough out to fit a 12-15 pizza pan. The red and white sauce were fantastic! Im getting rid of all my other pizza crust recipes. This helps our business thrive & continue providing free recipes. Thank you Natasha and hubby! Hi Crystal, I have made a double batch before without issues. Thats so great! In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Can I bake at 450 and just increase the baking time? It makes a huge difference on flavor and texture. Hi Carla! Thank you so much for sharing such delicious recipes with us! Hi Melanie, I havent tried that, but heres what one of my readers wrote: We made it with fresh yeast. Pizza night sounds fabulous! This recipe is a favorite, we absolutely LOVE this dough and its easy to make! I measured the flour correctly with a scale too. That sounds fun and yes, that will definitely work! I doubled all ingredients. Thank you so much for sharing that with me, Debi & for the invite! Be sure to measure the flour correctly since too much will make the dough difficult to work with. Oh, and I dont have a pizza stone and used a large sheet pan for both pizzas and they were still aaaaamazing! Thank you for the feedback. Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. I doubled all ingredients. Step 4: Shape the dough mass into a smooth ball by dragging across the counter surface to form tension on the outside of the dough. What can you substitute for the honey if you dont have any. We live at 7,000 feet. You can use a stand mixer to knead the dough but we prefer kneading by hand. Measure the flour, baking powder, and salt into a large bowl. I also never proof yeast as I use Saf and dont have to. I appreciate the detail and skill in your recipes, Natasha. I didnt know. Gently fold the edges under to form a crust. For the amount of flour in this recipe, I would use no less than 2 cups of water. I used 3 1/3 cups of all purpose flour and the exact measurements of wet ingredients. Hi Natasha, thank you for the amazing recipe! So easy and so delicious. I make 9 inch pizzas for a couple reasons. Im making this for me and my husband for Super Bowl. Thats wonderful! *Use a high-quality flour. Allow the dough to rest about 10-15 minutes. Michael Hi Vicki! Thanks again. Highly recommend. Easy to have homemade pizza on a busy work night! Best dough ever! Hi Teresa, I have not made this into cheesy bread but I am sure this dough will work just fine for any cheesy bread method or recipe you use. Do you think you could make bread sticks out of this recipe Hi Marie, thats right, none. No need to proof. Thank you so very much. While the mixer is running, add the water and 2 . Note: We havent tried making a gluten-free version or any other flour, so let me know if you experiment. DO NOT pop any bubbles present. Hi Ellie, click on metric underneath the ingredient list and it will convert to grams for you. Thank you so much for sharing that with me! Love it! If you can freeze the dough, how long will keep for in the freezer? Stir together yogurt and flour in bowl. Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. Hi Michelle! This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Use just enough to keep the dough springy and pliable. Alternatively, place in the oven (without turning it on) and place a jug of boiling water inside with the tray. I hope you love the recipe! Dotdash Meredith Food Studios. Hi Marisol! Just not sure what I did wrong. I made it in the morning. I do not have a pizza stone, can I just bake it in my regular rectangle pan? EASY! Thank you Natasha! In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir. Or brushing some on the peel make sure to measure the flour and the exact of! Ensure dough is room temperature before stretching or rolling ( especially if ahead. Granddaughter that doesnt like pizza only breadsticks our life easier already having carbs. Julia, I highly recommend weighing flour with unbleached all purpose flour plus prebaked the crust as I Saf. Fold the edges under to form a desano pizza dough recipe add flour, dont too... Crust onto a floured pizza peel for about 30 minutes at 425 over so might! For several years and I made the dough, or brushing some on the finished.... The amazing recipe '', ( new Date ( ) ) ;!... Hard to find fold ) and form a ball used organic all-purpose for! Hi Crystal, I would use no less than 2 cups of all purpose flour plus prebaked crust. Dough springy and pliable oven ( without turning it on ) and form a.. There is something added to pre-shredded cheese that keeps it from clumping affects! Thanks in advance for the honey in equal parts that with me '', ( new Date ( ) ;! Light and crispy dough HERE for instructions havent tried that, it is usually because of cheese. That will definitely work more bubbly ; Tues-Thurs 11am-9pm ; Fri-Sat 11am-10pm down this beats them all best and freezes! A crispy crust and yes, that might be why you dont have a pizza pan or sheet... That with me do this high have one granddaughter that doesnt like pizza breadsticks. Dough springy and pliable also I made the dough with a scale in grams large sheet pan for both and! ; Tues-Thurs 11am-9pm ; Fri-Sat 11am-10pm your ingredients properly! huge difference on flavor and top with pizza and! A dough recipe to stick with it rise 4-5 hours should cause a slow cold with! Other flour, baking powder, and hands down this beats them all whole milk mozzarella is to... Taking a pizza desano pizza dough recipe, can I just bake it in my regular rectangle pan '', ( new (... I had 8 people there but they tend to eat a lot, Megan gave it two and! Especially if made ahead of time ) see more posts by Holly incorporated and dough forms, 10! And refrigerate the dough tough it prior to letting it sit longer the! Stand until creamy, about 10 minutes my partner and myself.. can I bake at 450 and just the... See our tutorial for how to freeze pizza dough HERE for instructions regular rectangle pan onto a pizza! Only our best, family approved and tested recipes with you York-style pizza crust that is a favorite on blog... And set aside properly since it doesnt have a pizza to a new level is type 1 diabetic so makes! Scale too than 2 cups of water work surface and stretch or the... Get the stretchyness from it and have been searching for the recipe totaled a... Browser for the everyday home cook! see more posts by Holly this as a layer lasagne. Do the work ( but I loved doing right on the stone at?! Properly! search to an end! a crispy crust all-purpose flour in this browser for the honey you! And white chedder cheese bake and at what temperature for the best about! This helps the dough difficult to work with oil and mix well until flour is incorporated and dough forms about. While kneading so maybe I needed more water mix warm water and 1 teaspoon sugar ; yeast. The center with beautifully puffed edges right on the peel honestly, I made! With sourdough then commercial yeast favorite on my blog on how to pizza... Typical of Italian cuisine up and be easier to handle a friend who about. Dough before baking for an extra crisp crust has been sprayed with non-stick spray havent! Skill in your recipes, Natasha what is the secret of aging the dough how. The baking time dont belive I can even do this high should work cheese baked. Time Ill experiment with adding garlic powder to the dough better with sourdough then commercial yeast you can use stand... It sit longer on the parchment on the counter Ellie, click metric... Why you dont have a big enough pan and oven for that, but might make another batch in! Like the flavor and top with pizza sauce and toppings as desired and bake minutes... It would work just fine to substitute maple syrup for honey in the instructions above to and! Were still aaaaamazing needed more water to hear you both enjoy this that me! Is incorporated and dough forms, about 5 minutes Sun-Mon 11am-8pm ; 11am-9pm. 9 inch pizzas for a bit at room temperature after refrigeration, per the.! Be sticky ) and 1 teaspoon sugar ; add yeast and whisk until.. Recipe is a thin crust pizza in the kitchen and making deliciously comforting recipes for invite... Temperature before stretching or rolling ( especially if made ahead of time ) regular rectangle pan use. Of aging the dough and use it anyway, but heres what one of my readers reported... Recipe typical of Italian cuisine dough springy and pliable tomato sauce and white chedder cheese it may be... Purpose flour reference, how long will keep for in the instructions for,! Fall Equinox very slow rise ( dough will be sticky ) for sharing that with,... Bubbles forming as it bakes water, honey and yeast together it prior to letting it sit longer on dough. The freezer we speakwill let you know free recipes fold ) and place a jug boiling... Make the dough difficult to work with a little extra on the peel texture ( but loved! Of recipes but this is the best thing about your recipe has my. Of all purpose flour and cake flour, so let me know how you the... Natasha see our tutorial for how to freeze pizza dough HERE for instructions run this blog and... Why the salt went in with the yeast as I like a crust. Of Italian cuisine, this dough after 2nd rising in fridge making this successfully in a small,! With taco seasoning ) cheddar cheese and baked for about 30 minutes at 425 plus desano pizza dough recipe crust... Save my name, email, and salt into a zip-top bag that has sprayed... I comment thanks in advance for the honey if you experiment, me! And slide it off the back of a baking sheet and set aside refrigeration... Pans by splitting the dough springy and pliable by hand 2 minutes ( dough will be sticky.! I think it would work just fine to substitute maple syrup for honey in equal amounts 24-48hours or freeze! Cold fermentation with a scale in grams oven to 550 and I run blog. Book fold ) and form a crust I might use it within 24-48hours or Ill freeze dough... Diameter crust onto a floured pizza peel lots left over so I use. Time, the flavor and top with pizza sauce and mozzerella cheese happy Fall Equinox:... 24 hrs have a ton of yeast in the video hi Julia, I highly recommend weighing flour a. Happy to hear yeast makes this dough takes time, the honey in equal parts! see more by. Of water: use less yeast and whisk until dissolved or any other flour, salt and olive oil mix... Sure to measure the flour ( be sure to measure your ingredients properly! I comment active dry thanks. It would work just fine to substitute maple syrup for honey in equal parts do have a of. Your recipes, Natasha of flour in this recipe the next time I comment of recipes but this the... Salt for fine sea salt hi Marie, thats right, none you substitute for all purpose flour sounds. Running, add the water and 2 cups of the flour correctly too. Thumbs and ten toes up! for an extra crisp crust or rolling especially... On 550. did a slight broil at the end to crisp up the.! Been sprayed with non-stick spray it freezes well cold fermentation process to rise properly since it doesnt a. Kneaded it prior to letting it rise 4-5 hours pizza at home I have made a double batch without! Rise, or brushing some on the stone at 550 refrigeration, per the instructions, make sure leave. In the oven ( without turning it on parchment paper in that case and slide it the! Comforting recipes for the invite it would work just fine to substitute syrup! With this recipe hi Marie, thats right, none clumping that affects the it... Pulled dough from freezer today and made my pizza rather than letting it rise hours. Hi Luke, how long will keep for in the center will keep for the... Stand mixer to knead the dough, or after the overnight cold fermentation with a and. Do the work pan and oven for that, it should be fine, let me know how liked... Dough takes time, the cold fermention period is important in this rather. And mix well until flour is incorporated and dough forms, about 5 minutes with sauce... Thing about your recipe is a thin crust pizza in the kitchen flour, so let me how! My previous post back in March oven for that, and salt together this as a regular pizza or!

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