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Pizza Dough

 Mark seems to be having trouble with his over glutenous, non-rising pizza dough...


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  • 4 1/2 Cups all purpose flour
  • 1 TSP yeast
  • 1 3/4 TSP salt
  • 1/4 Cup olive oil
  • 1 3/4 Cups water

Procedure:  In a mixer with the paddle attachment add in dry ingredients until combined.  Slowly add in olive oil until combined.  Then slowly add in water until combined.  After it is combined, remove the paddle attachment and put on the hook.  Beat for further 5-7 minutes.  Take dough out and place in a ziploc bag and place in a warm dry place for 45 minutes.  After dough is proofed roll out on cutting board to desire thickness and par bake for 10 minutes on 425 degrees for 10 minutes.  Enjoy!

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