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Same Day Pizza Dough
A quick‑rise pizza dough that’s ready in as little as four hours without sacrificing flavor or texture. This recipe yields two 12‑inch crusts, perfect for a fast pizza night or an unexpected pizza emergency.
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Cost Breakdown
Critical Success Points
- • First rest (autolyse) to hydrate flour
- • Kneading until windowpane test passes
- • Bulk ferment for 1 hour at room temperature
- • Proper shaping into tight balls
- • Preheating the stone to 475°F
- • Baking time and temperature control
Safety Warnings
- • Handle the hot pizza stone with oven mitts; it retains heat for a long time.
- • Beware of steam when sliding the dough onto the stone.
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