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Roberta's 50/50 AP/00 flour dough

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I used Roberta's Pizzeria dough recipe from the NY Times: http://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough

 

Sauce is Kenji's NY style sauce: http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html

 

550 on a KJ stone in my oven, though 00 flour has little/no sugars in it from bran/germ/etc so it doesn't brown easily (which is probably why this has some APF in it).

 

 

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Still haven't tried 00 flour yet. I did a 50/50 AP and Bread Flour for my 24 HR dough this evening, I hope it turns out good. Those are some fine looking pies, I love a good, homemade pizza!

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