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"I love the flexibility of this recipe! I have done things as drastic as kneading 2/3 cup chopped olives and rosemary directly into the dough / pile absurd amounts of parmesan on top before baking, and always stellar results. It's become a favorite for entertaining. I find that dampening my hands before kneading contributes all the extra water need..."
Aug 11, 2008 on Food.com