Pizza

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French_Touch

I'd just activate it with a bit of sugar and warm water. Though that's just guesswork on my part.

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chrisbmx116 in reply to @French_Touch

Cheers. That's what I was thinking too... and check it bubbles a bit before adding it to the flour.
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bright in reply to @French_Touch

there's no need for sugar. plenty of sugars in the flour. warm water, enough salt, good flour, warm room, 2 hours prove.

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