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Reviewed whole wheat pizza dough
Tuesday 1 day ago on FoodNetwork.com
“This is now my go to pizza dough. I made a pizza with it a month ago and froze half the dough. A couple nights ago I took the dough out of the freezer and left it in the refrigerator to thaw over night. It baked up just as crisp on the outside and tender on the inside as the first time. I'm going to make a double batch today and freeze four dough... ”
"We have made this recipe three times, but with a bone-in cowboy ribeye. The first time we followed the recipe and broiled it and it was great. The second time we just grilled the steak and it was great. Last night I used the cast iron skillet and cooked the steak on the grill because I could get the temp up to 600 degrees. This is the way I wi"