24- to 48-Hour Pizza Dough

Page 118

| Course Type: Main Courses

(1 review)

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As always, Forkish doesn't disappoint! This is flavorful from the extended fermentation, with just the right amount of chew (maybe the 00 flour?) - it was terrific. This held up to our toppings, staying crisp throughout. Can't wait to try the other dough recipes in this book.

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