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2. I Tried 6 Store-Bought Pizza Crusts & the Best Was ... - AOL

   www.aol.com/lifestyle/tried-6-store-bought-pizza...

   5. Banza Pizza Crust Made from Chickpeas. Photo: Lizzy Briskin, Eat This, Not That! Nutrition: (Per 1/4 Crust) Calories: 150 Fat: 6 g (Saturated Fat: 2 g) Sodium: 135 mg Carbs: 22 g (Fiber: 3 g ...

3. Cut out the takeout: Everything you need to know about ... - AOL

   www.aol.com/cut-takeout-everything-know-making...

   Don’t rush the dough — or the pizza. Good things come to those who wait. Making pizza is not fast food and therefore requires planning. The dough should rise for at least 24 hours and up to 72 ...

4. 10 store-bought foods that taste just as good as homemade - AOL

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   The best homemade doughs require an overnight rise in the refrigerator. Grab dough from the store, let it come to room temperature, and you’re set. Pasta. Pasta is, no doubt, better when made fresh.

5. Pot pie - Wikipedia

   en.wikipedia.org/wiki/Pot_pie

   Pot pie. A pot pie, in US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, [1] consisting of flaky pastry. [2] [3] Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based meat substitute fillings, and may also differ in the types of crust.

6. New York–style pizza - Wikipedia

   en.wikipedia.org/wiki/New_York–style_pizza

   New York–style pizza is a pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded to eat. [ 1] Traditional toppings are simply tomato sauce and shredded mozzarella cheese.

7. Proofing (baking technique) - Wikipedia

   en.wikipedia.org/wiki/Proofing_(baking_technique)

   In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough. In contrast, proofing or blooming yeast (as opposed to proofing ...

8. The Easy Chef-Approved Way to Make Frozen Pizza Taste ... - AOL

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   How to Make Pizza With A Garlic Butter Crust. I learned of this clever trick from chef Max Hardy, the owner of Jed's Pizza in Detroit, and from pizza pros over at Ooni Pizza Oven.Instead of ...

9. Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza

   homepage.aol.com/food/recipes/arugula-pesto...

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