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By Randy, Ph.D. Brooks

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Extra info for BarCharts QuickStudy Physiology

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Your hands, add a little more all-purpose flour, no more than 1 tablespoon or so; then continue kneading until smooth and elastic, about 8 minutes. If working with a stand mixer: Add both flours, attach the dough hook, and beat at medium speed until a soft dough forms. Continue beating, adding more all-purpose flour in 1-tablespoon increments if the dough gets sticky, until the mixture is soft and elastic, about 6 minutes. 3. Wipe a clean, large bowl with a bit of cooking oil on a paper towel; or spray it with nonstick spray.

56 O Pizza: Grill It, Bake It, Love It! 4. Slip the peel back under the crust to remove the pie from the stone and set aside to cool for 5 minutes—or transfer the pie on its tray or baking sheet to a wire rack to cool for 5 minutes. Before serving, slice the pizza into at least 8 wedges, respecting the various divisions of the ingredients. Ten Classic Pies O 57 I Vegetable Pizza f you want to turn this pie into a vegan entrée, use soy mozzarella for both cheeses. But no matter how you make it, this is a simple pizza, a standard in the repertory, best as lunch or dinner off the grill on a summer Saturday.

Cover and set aside at room temperature for 20 minutes. 36 O Pizza: Grill It, Bake It, Love It! 4. Dust a pizza peel with masa mix or grease a pizza tray or a large, rimless baking sheet with nonstick spray. Set the dough at the center of any of these, dust the dough with a little instant masa mix, and roll with a rolling pin to a 12- to 14-inch circle. If the edges crack, push them together to form a perfect circle. If desired, fold the edge over to form a lip on the crust. Top and bake as the recipe requires.

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