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  • Got some bread flour from my local pizzeria/deli the week. Made a huge difference to the quality of the dough I was able to produce. For the first time I managed to get that nice puffing-up round the edges. Might head back there and stockpile a few kg.

  • When buying flour, pizza flour is different to bread flour as it contains pizza improver

  • AIUI pizza improver is mainly useful for industrial production, where it allows more workable doughs to be produced with shorter proofs?

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