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UPDATES & EDITS: IF YOU PURCHASED BEFORE 8/27/08 Please Note the Following Minor Edits: Page 21: Pizza Dough Recipe (dough volumes change) This is just 1/4 of the amount listed in the book and will produce a more home friendly amount. The intent of the volume of this recipe is that either dough balls or pre baked pizza shells can be frozen, make a bunch, freeze and pull as you need for the trail or at hope.
.25 oz Yeast
2 qt Water -- 110 Degrees
4 lbs Flour, Hi-Gluten
2.5 oz Olive Oil
1 oz Salt Thank you and if it caused any issues we apologize. Happy Eating! |
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