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Cover for The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
Cookbook

The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home

Ken Forkish
Publisher: Ten Speed Press
Edition: 2016
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  1. 24- to 48-Hour Pizza Dough
    ⭐ 5.0 · 1 review · Page 118

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5/5
6 years ago
As always, Forkish doesn't disappoint! This is flavorful from the extended fermentation, with just the right amount of chew (maybe the 00 f... Read review
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