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A starchy pizza in the New Jersey tradition. Defined by high-protein flour, active dry yeast, tomatoes.
The layered composition of New Jersey Tomato Pie — from foundation to finish.
Combine high-protein flour, active dry yeast, diastatic malt, ice water, warm water, fine sea salt, extra virgin olive oil to form the dough, then knead, rest, and proof until relaxed and aerated.
