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DOUGH The Clinton Hill doughnut shop.
(The thinner the dough, the better).
Better still, whether you want to chop parsley or knead dough, the results are excellent.
Then I got reacquainted with an old friend also made from that same dough: the calzone.
Besides the difference in the dough, the chopped meat was a bit too assertive in flavor.
Pull off pieces of dough the size of walnuts, and form into round balls.
Besides, when you use fresh dough, the pizza comes out thin, not thick.
Or is a face malleable, like dough, the easier to mold into identical cookie-cutter shapes?
With a sticky dough, the whole thing lifts off the counter.
The less you work the dough, the better it will be.
Resist the urge, too, to overmix the dough – the less you work it the better.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com