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Was thinking the same! I've heard a few people talking about 70% bread/pizza/focaccia but never had a lot of joy with those. Maybe not getting the process right in terms of rest/knead times or using the wrong flour?
Bonus pizza content: a couple of Sicilian pizzas we had on mt Etna last month while on holiday. Basically a calzone but deep fried instead of baked. What could possibly go wrong? Will enjoy recreating those at home in the deep fat fryer.
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alex_s
Holy shit those are some wet doughs