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not much to see yet, but i milled wheat for the first time tonight and made two different types of pizza dough, one is my new favorite, it has the texture of naples style, with more flavor like NY, the other is one i have never tried, its roman style (according to one of my books, and a google search, I have never been anywhere to verify such things).
It has oil, sugar, and salt in the dough, all mixed in at the same time, it is supposed streatched very thin in a rectangular shape, and be very crunchy, cracker like.
We will find out tomorrow!
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