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A good old fashion pizza dough recipe
Mix dry ingredients, then add wet. Mix until dough climbs hook if using a mixer with a dough hook, or fold dough over and over by hand until gluten is apparent. Dough will bounce back after making imprint. Allow to rise in the refrigerator for 1 day or until it doubles in size. Punch down the dough and weigh out 6 oz. of dough. Dust with flour and roll out. Dust with corn meal and place on sheet tray. Top with your favorite toppings and bake until crust is baked to desired doneness.
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Kitchen Kettle Products
TJ Quinn, Head Chef at Kling House
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KITCHEN KETTLE VILLAGE 3529 OLD PHILADELPHIA PIKE INTERCOURSE, PA 17534 800.732.3538