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\"025.jpg\"<\/div>\n

Rachel has been bugging me for awhile to put up the pizza dough recipe we actually use to make pizza, as we don’t use the “Homemade Pizza”<\/a> recipe from way back when. Actually after she put up that post, I was talking to the guys at Apizza<\/a> in Stayton, Oregon and Shannon suggested a few changes, most of which I remembered but I’m not sure if I still do everything as he suggested, so you can assign authorship to whomever you’d like. Either way, Apizza is probably one of the 5 best places in the U.S. that I’ve had pizza, so you should check them out if you’re ever near Portland or Salem in Oregon.<\/p>\n

One thing I have done is make it work with round numbers, as I’m generally a little too lazy to tolerate all of the 3\/4 tsp type stuff that the Giada recipe has in it. Here’s what you need per batch of dough (I usually make two, which makes two pizzas the size of our oven stone and two portions of my version of crazy bread, with one dough left over to do whatever with.):<\/p>\n