Eight-Hour Pizza Dough

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Appears in Cook's Illustrated May/June 1995

Make your dough with bread flour, stretch it instead of rolling, and line your oven with quarry tiles for the best, easiest homemade pizza.

TIME35 minutes, plus 8 hours rising

WHY THIS RECIPE WORKS

The problem that prevents most cooks from making pizza for a weeknight dinner is the time involved in letting the dough rise. For our eight-hour pizza dough recipe we found a way around this problem: We made the dough in the morning and let...

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