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Ingredients
  • 4 cups ( 480 g) all-purpose flour, plus more for shaping the dough
  • 1 teaspoon instant (“rapid rise”) yeast or active dry yeast dissolved in water
  • 1 ½ teaspoons salt
  • 1 ½ cups room temperature water
  • ¼ cup cornmeal or  all purpose flour for the final rise
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