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2. 3 Ingredient Pizza Dough Recipe - AOL

   www.aol.com/food/recipes/3-ingredient-pizza-dough

   Preheat the oven to 350 degrees F. and lightly spray a baking sheet with non-stick cooking spray. Set aside. Combine all ingredients into a bowl.

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

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4. This Vintage Southern Yeast Roll Recipe Has a Surprising ...

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   Place the dough in the refrigerator and allow it to rise for 8 to 10 hours. Once that time is up, remove the dough from fridge, punch it down and divide the dough in half.

5. Thin-crust pizza - Wikipedia

   en.wikipedia.org/wiki/Thin-crust_pizza

   Thin-crust pizza may refer to any pizza baked with especially thin or flattened dough, and, in particular, these types of pizza in the United States: Tavern-style pizza, sometimes known as thin crust Chicago-style pizza; New Haven-style pizza; New York-style pizza; St. Louis-style pizza

6. Proofing (baking technique) - Wikipedia

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

   It is also called a proofing box, proofing oven, or proofing cabinet. The warm temperatures increase the activity of the yeast, resulting in increased carbon dioxide production and a higher, faster rise. Dough is typically allowed to rise in the proofer before baking, but can also be used for the first rise, or bulk fermentation.

7. New York–style pizza - Wikipedia

   en.wikipedia.org/wiki/New_York–style_pizza

   New York–style pizza is a pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded to eat. [1] Traditional toppings are simply tomato sauce and shredded mozzarella cheese.

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9. Quad City–style pizza - Wikipedia

   en.wikipedia.org/wiki/Quad_City–style_pizza

   Quad City–style pizza dough contains a characteristic spice jam which is heavy on malt, [6] which lends it a toasted, nutty flavor. [1] The pizzas are hand-tossed to be stretched into an even quarter-inch thin crust with a slight lip ringing the edge.