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Pizza Dough
Makes about 55-60 medium (12") pizzas.

30 3/4 lbs flour (a little less for dry days, a little more for humid days)
1 gallon water
1/4 lb yeast
1/4 cup salt

Mix it all until it looks like it's ready to be used.

Cut it into 1 lb portions, then roll it into a ball (there's a
specific way of doing this, but it shouldn't matter, just make it
into a ball) then put it into whatever you're using to hold it
while it rises. Flatten it a bit with the palm of your hand.

let it rise once, then use it.

If it's done properly, then it'll stretch and whatnot so you can
play with it the same way guys in pizzarias do. As opposed to the
way that standard bread dough is fairly inflexible.

The reason that I put down this whole recipe is that when I make
pizza dough for myself, I can do it by sight, so I've never bothered
to do any measurements. Hope that this is useful. Someone please
convert this. My primary stumbling block is that I've no notion
about converting pounds of flour to cups.


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