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Easy Pizza Dough
A simple, no‑knead pizza dough made with warm water, sugar, yeast, and a touch of butter. The dough is hydrated at 60% and develops a strong gluten network, passing both the beautiful rise and window‑pane tests. Perfect for pizza, kulcha, paratha, or any flatbread you desire.
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Cost Breakdown
Critical Success Points
- • Yeast must bloom and become foamy before mixing.
- • Dough must double in size during bulk fermentation.
- • Window‑pane test (thin stretch without tearing) confirms gluten development.
Safety Warnings
- • Handle warm water carefully to avoid burns.
- • Do not use expired yeast; dead yeast will not leaven the dough.
- • Do not overheat butter; melt only to soften.
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