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Wednesday, August 23, 2017, 1:12 a.m.

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FRONT BURNER: Perfect crust makes for perfect pizza

By Kelly Brant

This article was published May 17, 2017 at 1:57 a.m.

four-hour-pizza-crust-topped-with-peppers-onions-hamburger-pepperoni-and-lots-of-mozzarella-cheese

Four-hour pizza crust topped with peppers, onions, hamburger, pepperoni and lots of mozzarella cheese

After all, you can't have good pizza without good crust. And let's be honest, those par-baked crusts sold at the grocery store taste like cardboard.

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JPRoland says... May 17, 2017 at 9:11 a.m.

I make my own pizza, also and my recipe is almost exactly the same except I don't use baking powder. I always make sure my pizza stone is at least 450 degrees and that the stone is heated for at least an hour, which is something the late, Carol Grimaldi of the famous Grimaldi pizza family in New York told me. I make my pizza on a peel and then put the pizza on the hot stone. I can't imagine making the pizza on a cold stone.

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