Overnight Pizza Dough

Page: https://www.epicurious.com/recipes/food/views/overnight-pizza-dough-352109

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I have made this several times, sometimes subbing a couple cups wheat flour for the white, sometimes making the dough over three days, and it's always pretty good. The dough is easy to work with (mixer does most of the work) and it results in a crust with just the right amount of chew. Longer fermentation gives better flavor but the one day/overnight produces a solid crust.

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