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500
g
flour
13
g
salt
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olive oil
315
g
water
143
g
water
8
g
yeast
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salt
6
g
sugar
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remove from baking dish to cool
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Mix together block 1
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refrigerate for 10-12 hours
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coat pan with olive oil and stretch and level dough
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proof at room temperature for 2 hours
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dimple top, sprinkle with salt and olive oil
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bake at 400 for 20m
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