re: Best pizza in BR...

quote:

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The secret is to add more water than you need initially so you can develop the gluten in a (very) wet dough - that prevents the gluten strands from breaking. The chef said when they scoop their dough it's almost spilling out of their hands because it's so slack.

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cool, thanks.

I usually err on the side of slack pizza dough just b/c it's easier to toss out...but that's REALLY slack. good to know.