E asked for pizza for dinner, so I pulled the recipe from How to Cook Everything, using the whole-wheat variation. I added too much water, so I also added .5c of cornmeal (which is another variation from HtCE). The dough only rose for about half an hour, while we ran out to get mozzarella. We “shredded” the fresh mozzarella (it was essentially turned into cream cheese) and put it on a pizza with jarred maranara and some saut??ed broccoli and onions. It turned out surprisingly tasty!



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