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Moisture is generally not good with flour. However, I have developed a great Pizza dough using flour that I have allowed to sit, uncovered in a high humidity environment. One cup warm water, one tablespoon yeast, one tablespoon sugar, one tablespoon salt with two and a half cups of flour that has been left to a high humidity condition (either a warm oven with standing water or a hot summer's day) The crust is uniquely crunchy and airy.

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15y ago

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