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2. How to Make Homemade Pizza Dough Without Yeast (It’s Easy ...

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3. 65+ Homemade Pizza Recipes That Are Tastier Than Delivery - AOL

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   Whip together a quick 15-minute meal with precooked chicken and a pre-baked pizza crust. Get the recipe: ... around with yeast and rising times. ... in about 20 minutes. Get the recipe: Easy Pizza ...

4. Craving thin crust or deep dish? This is the easiest pizza ...

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5. St. Louis–style pizza - Wikipedia

   en.wikipedia.org/wiki/St._Louis–style_pizza

   St. Louis–style pizza is a type of pizza in St. Louis, Missouri, and surrounding areas. [1] The pizza has a thin cracker-like crust made without yeast, topped with sweet tomato sauce and Provel cheese, and is cut into squares or rectangles rather than wedges. St. Louis–style pizza is available at local restaurants and chains such as Imo's ...

6. Naan - Wikipedia

   en.wikipedia.org/wiki/Naan

   In the baking process using a tandoor, naan dough is rolled into balls, flattened and pressed against the inner walls, which can reach temperatures up to 480 °C (900 °F). This method allows the bread to be baked within minutes, achieving a spotty browning due to intense heat. Naan can be prepared on a stovetop using a tava. The pan may be ...

7. No-knead bread - Wikipedia

   en.wikipedia.org/wiki/No-knead_bread

   According to one version of the method described by New York baker Jim Lahey, [5] in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% ...

8. “What’s The Most Frugal Thing You Do?” (50 Answers) - AOL

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   I make my own pizza dough from scratch - flour, yeast, water etc. Buying pizza from a shop or having it delivered has gotten way too expensive. #27 I buy small cucumbers and put them in my pickle ...

9. Proofing (baking technique) - Wikipedia

   en.wikipedia.org/wiki/Proofing_(baking_technique)

   To prevent the dough from drying, air flow in the dough retarder is kept to a minimum. Home bakers may use cloth or other cover for dough that is kept for a longer period in the refrigerator. Commercial bakers often retard dough at approximately 10 °C (50 °F), while home bakers typically use refrigerators set at about 4 °C (40 °F) or below.