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THE BISCUIT BLOG

August 27, 2007. This is my first real blog entry, so be patient! I have been perfecting pizza for a while now. There are many recipes for and opinions on the proper technique and ideal recipe for pizza dough. For mine, I go to the classic Naples but with my own touch and one professional tip that really puts it over the top. 600 grams of organic artisan flour King Arthur. 150 grams of organic whole wheat King Arthur. 15 grams high quality sea salt. 14 teaspoon dry yeast. August 14, 2007. I want to .

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THE BISCUIT BLOG

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August 27, 2007. This is my first real blog entry, so be patient! I have been perfecting pizza for a while now. There are many recipes for and opinions on the proper technique and ideal recipe for pizza dough. For mine, I go to the classic Naples but with my own touch and one professional tip that really puts it over the top. 600 grams of organic artisan flour King Arthur. 150 grams of organic whole wheat King Arthur. 15 grams high quality sea salt. 14 teaspoon dry yeast. August 14, 2007. I want to .

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The site states the following, "This is my first real blog entry, so be patient! I have been perfecting pizza for a while now." I noticed that the web site said " There are many recipes for and opinions on the proper technique and ideal recipe for pizza dough." They also stated " For mine, I go to the classic Naples but with my own touch and one professional tip that really puts it over the top. 600 grams of organic artisan flour King Arthur. 150 grams of organic whole wheat King Arthur. 15 grams high quality sea salt."

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