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flour. this is because strong bread flour creates an elastic dough that is difficult to stretch. therefore, all purpose flour , or a flour with a lower protein quantity (< %), is better suited for making pizza. this would ensure that the dough is easy to pull and stretch without breaking. retarding...
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mongolia montenegro montserrat morocco mozambique myanmar namibia nauru nepal netherlands new caledonia new zealand nicaragua niger nigeria north korea norway oman pakistan palau palestinian national authority panama papua new guinea paraguay peru philippines poland portugal puerto rico qatar republic of...