one rise or two for the dough? the recipes i see seem to be split. i used two rises last night, but normally i've used one in the past. and honestly, i don't think i tasted that much of a difference. maybe i did something wrong if i didn't taste a difference.
storage of dough? i punched down after a second rise and put the one ball i didn't use in the fridge for use tonight. should i have done anything differently?
artichokes on pizza? any suggestions?
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