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Note: This is a two day process but the end results are amazing! In order to activate the gluten but not allow the yeast to activate, you must use ice cold water and flour and let the dough sit overnight in your refrigerator. (For the best quality dough, refrigerate the flour and water for one hour before beginning.) The reason the dough needs to be as cold as possible is so the yeast does not activate until the next day when you are ready use the dough. This delayed fermentation technique is called L’ancienne – and using a small amount of yeast in this recipe allows the dough to leaven without eating up all the sugar during fermentation. As well this recipe uses olive oil to tenderize the dough. The result is a thin golden crust that is crispy on the bottom and edges but still chewy and tender. Pizza dough perfection!
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