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Nice I'ble, one minor "quibble." According to my Italian friends, a rolling pin is a no-no because it flattens the crust and inhibits the rise. This requires mastering the skill of stretching the dough out over one's fists as the old time pizzaiolos do it. Honestly, I can't do this and a rolling pin is fine. Other than that, my one suggestion is to use minimal toppings as well as substitute tomato paste brushed over the surface instead of sauce; otherwise the pizza gets soggy. Thanks!
Meant to add, I really enjoy your videos. You're building some really nice things.
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