Pizza Margherita Dough: 1 envelope active dry yeast 2 cups warm water (90° to 105°) 1 2 teaspoon sugarcups all-purpose flour, plus more for kneading - Grant loaf - Document - PDFSEARCH.IO

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	Pizza Margherita Dough: 1 envelope active dry yeast 2 cups warm water (90° to 105°) 1/2 teaspoon sugarcups all-purpose flour, plus more for kneading Add to Reading List Document Date: 2010-01-12 07:38:59 Open Document File Size: 37,66 KB Share Result on Facebook

Pizza Margherita Dough: 1 envelope active dry yeast 2 cups warm water (90° to 105°) 1/2 teaspoon sugarcups all-purpose flour, plus more for kneadingAdd to Reading List