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STUYVESANT TOWN Fried dough; pizza; hair spray; soap; dog feces.
Like nearly identical bread dough, pizza dough is best when it is moist and a little sticky, so use flour judiciously.
At Castello di Borghese Vineyard in Cutchogue, Matthew J. Michel, the owner of Rolling in Dough Pizza, a caterer, will be making pizzas in the wood-fired oven of his converted fire truck.
In his 13 months at the helm here, executive chef Frank Morales says he is in his "third-and-a-half generation of dough". Pizza dough, that is, the stuff upon which the most exquisite pies depend.
All share the same scars, shoulder the same burdens: always being the last one picked for a team, avoiding mirrors, two-piece bathing suits and anything sleeveless, surreptitiously sneaking food, "munching out" on chocolate chip cookie dough, pizza and puddings enduring the insults of others.
If you like a pizzaiolo who is downright maniacally obsessive, Bez Compani — owner and pizza-maker at Mother Dough Pizza — is the man for you.
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For a starter with some heat, try uthappam, a thin lentil-and-rice-dough pizza topped with tomato, chilies and onion.
Then there are the equivalent of dollar slices, a thin-dough pizza called lahmacun that's spread with a mix of minced beef, lamb, and peppers that you roll up and stuff into your face.
His manager kneaded dough for pizza.
He began to bake dough for pizza companies and supermarkets, and to make desserts for schools.
Besides, when you use fresh dough, the pizza comes out thin, not thick.
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