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Depending on how long you bake it and what your butter/oil ratios are, this pizza dough is either light and chewy or crisp and crunchy, but still delicious. I like about a 3:1 ratio of butter to oil, but that's tough to get exactly right since I actually already tripled the base recipe I use because I have large pizza pans and like a more substantial crust (so really, it's 1.5 of a recipe for 1 pizza).
16 inch ...
Units: US | Metric
Serving Size: 1 (124 g)
Servings Per Recipe: 6