From: Executive Chef Donato Scotti, Donato Enoteca, Redwood City, CA. Yield: 1 pizza, plus 6 doughballs for future pizzas. Pizza Dough: 3 lb. flour (pizza or bread flour) 1 qt. water* ½ tsp. dry yeast 1 Tbsp. olive oil ¾ oz. salt pinch of sugar *From the quart of water, pour 1 cup warm water into separate bowl and dilute dry yeast with sugar and salt; wait 10 minutes Pizza: 3 oz. tomato sauce, plain (recommend AG Ferrari Campanian brand) 3 oz. fresh mozzarella 1 bunch broccoli ...

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