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Pizza Crust - Moore Style
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1 T. | herbs de provenance |
2 3/4 C. | flour |
1/4 t. | black pepper |
1 quick rise yeast packet | |
3/4 t. | salt |
1 t. | sugar |
2 T. | olive oil |
1 1/4 C. | hot water |
Mix all ingredients, adding the hot water at the end. Knead dough into a crust. Top with desired sauces and toppings. Bake on a tablespoon or two of corn meal to avoid burning.
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