Thread: Holding dough
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Unread 10-21-2013, 10:05 AM   #5
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx
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I make pizza dough every other Tuesday for weekly Friday nite Pizza and let it ferment in the frige to develop flavor.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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