Another tip: if you want to learn how to make a dough that practically stretches and shapes itself, you need this book. Ken Forkish (really, that’s his name!) is the FWSY (Flour, Water, Salt, Yeast) bread baking guy. His pizza dough recipes are simple, depending more on time than on kneading or lots of ingredients. Make his “24 to 48 hour Dough” with a good pizza flour designed for the high heat of your wood-fired oven, and your pies will be second-to-none.
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