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Basic Pizza Dough, Recipe from Martha Stewart Living,

kept byDAPHNE
recipe byMarthaStewart.com
Notes: 

PREP: 1 HOUR 30 MINS
TOTAL TIME: 3 HOURS
YIELD:Makes enough for three 9-by-13-inch pies

This recipe is for a long, slow refrigerated rise. For a quicker rise, you can leave the dough in a warm spot for two to three hours, but it will have a slightly compromised texture and flavor.

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Ingredients: 

4 cups unbleached bread flour, plus more for dusting
1 1/2 teaspoons instant dry yeast, preferably SAF-Instant or Fleischmann's RapidRise
1 3/4 cups filtered or bottled water, room temperature
2 1/4 teaspoons coarse salt
1 tablespoon extra-virgin olive oil, plus more for brushing and bowl


 

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