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Ultimate Homemade Pizza: 10-Minute, 1-Hour, and 3-Day Methods
A comprehensive guide to three distinct homemade pizza recipes: a 10-minute pizzadilla, a 1-hour beer dough skillet pizza, and a 3-day cold-fermented Roman/New York-style pizza with homemade ragù, ricotta, and spicy honey. Each version balances time, effort, and flavor, with the 3-day pizza crowned as the ultimate winner.
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Cost Breakdown
Critical Success Points
- • Kneading and fermenting the 3-day dough properly.
- • Deep browning of meat for ragù.
- • Reducing and chilling the ragù for fat removal.
- • Heating milk to correct temperature for ricotta.
- • Using enough semolina to prevent dough sticking to peel.
- • Baking on a preheated steel/stone at maximum temperature.
Safety Warnings
- • Use oven mitts when handling hot skillets or pizza stones.
- • Be cautious with boiling liquids and hot oil.
- • Use gloves when handling hot chiles.
- • Ensure meat is cooked through for food safety.
- • Do not leave cheesecloth unattended near heat.
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