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This recipe is one of those things I wish I’d learned as a kid, because it makes the best homemade pizza I’ve ever had. The reason this method works so well is that it allows you to blast the pizza dough with the most heat possible from a home oven, in a really controlled way, first on the stovetop, then in the broiler. Crazy, right?
Note: This recipe calls for a starter—this is a pre-ferment, typically made of whole wheat flour, water, and yeast, that can improve both the complexity of flavor and the keeping time of bread. Starters can either be bought or made.
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