Pizza Dough: Revision history

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3 December 2020

  • curprev 00:3800:38, 3 December 2020Jennifer talk contribs 3,127 bytes +3,127 Created page with "*12.8oz (364g) 110 degree water *4 tsp (18g) fine sea salt *20g fresh yeast (or 9.2g active dried yeast, or 7g instant dried yeast) *amend yeast quantities depending on provin..."