How To Make Pizza Crust Taste Better?

Flavor Basting: I always recommend basting your crust with a little something extra! I do a mixture of olive oil, parmesan cheese, salt, garlic powder, and parsley and then brush the edge of your homemade pizza crust before baking it. This will give the pizza crust a nice color, but also add a great flavor!
Use a flour with at least 12% protein content for better gluten strength and texture.

How to make sour dough pizza crust taste better?

Another method to improve the flavor of your pizza crust is to use a sourdough starter. Instead of using commercial yeast, sourdough uses natural wild yeas and lactobacilli found in flour. And sourdough is an old method of bread baking that has been used for thousands of years. To make sour dough pizza, you first need a sourdough starter.

What can I add to pizza dough to make it taste better?

– Use ¼ teaspoon in every pizza dough to affect the dough, although the flavor may not be noticeable. Herbs can be used to add flavor, whether dried or fresh. You can choose herbs such as rosemary, dill, or oregano because they are also cheap and easy to use.

How much butter do you put on pizza crust?

Melt 2 tablespoons (30 mL) of butter in a bowl, mince 2 cloves of garlic, and whisk them together to combine them. Use a pastry brush to coat the crust of the pizza 2 minutes before it’s finished cooking to add extra flavor and to make the crust golden brown and crispy.

What is the secret to flavorful pizza?

The secret to flavorful pizza is in the dough. The crust of the pizza is the most important part of the pizza. As a famous Michelin inspector once said; the crust is 80% of the pizza. And I couldn’t agree more.

How do you make pizza crust more flavorful?

To make pizza dough more flavorful, use Italian 00 flour, add 1 ⅓ teaspoons of salt to every 2 cups of flour in the mix, and let the dough rise for 24-48 hours in your fridge. Sometimes, the reason why your pizza wasn’t very flavorful is that it came out soggy and wet on the bottom.

Why does my pizza crust taste bland?

When a dough formula is lacking in salt, the flavor of the finished crust will be bland, and it might even take on something of a starchy taste. You might be really surprised to see how much a simple adjustment in the salt level can improve the crust flavor when the amount was originally too low.

How do you doctor up pizza crust mix?

Add Olive Oil And Red Chili Flakes to The Crust

But you also want to soften your pizza crust. In that case, mix 2 tablespoons of olive oil with 1 teaspoon of red chili flakes. And then add some kosher salt as per your taste.

How do you make pizza dough taste sweeter?

Salt – a pizza dough flavor enhancer

Almost anything tastes better with salt. That’s because salt is a flavor booster that brings out the flavors and aroma of food. At low concentrations, salt also increases the sweetness of the bread. Salt is therefore an important ingredient in pizza dough.

Should I oil my pizza crust?

Pizza dough recipes include oil because it makes the process easier to stretch out the dough without any holes. Oil also adds flavor. Since many people prefer the savory Italian flavors of a traditional pizza, many recipes use olive oil.

Should I add sugar to my pizza dough?

Yes, sugar and oil should be added to pizza dough that is intended for cooking at home. Sugar and oil help the crust to brown while it bakes at the lower temperatures common in home ovens. Much of this is the result of caramelization and the Maillard reaction. If you’re confused by this, keep reading.

Why does my pizza dough taste sweet?

Lactose sugar (known as milk sugar), found in high quantities in dried dairy whey, has a low sweetness value but gives a darker finished crust color. (Like sucrose, honey and malt syrups also provide nutrients for yeast, increase crust color development, and provide a sweeter or unique taste.)

Can you add an egg to pizza dough?

Eggs, as either whole eggs or as egg whites, have been added to pizza doughs for many years, and for different reasons. Whole eggs can be added to the dough to provide better browning characteristics to the dough and to some extent also provide a richer flavor.

Should I Prebake Pillsbury pizza crust?

Do not prebake dough. Spread with sauce and top as above. Bake 9-13 minutes for cheese pizza, 13-17 minutes if additional toppings are added, or until crust is deep golden brown.

Can I add milk to pizza dough?

Milk (liquid): Strengthens gluten, helps crust brown, softens the crumb. An enzyme in milk slows the growth of the yeast and it can break down the protein in the flour and weaken the dough.

How to make the best homemade pizza recipe by Tasty?

  • “Bloom” the yeast by sprinkling the sugar and yeast in the warm water.
  • In a large bowl,combine the flour and salt.
  • Once the flour is mostly hydrated,turn the dough out onto a clean work surface and knead for 10-15 minutes.
  • Grease a clean,large bowl with olive oil and place the dough inside,turning to coat with the oil.
  • What is the best pizza crust to buy?

  • Mozzarella. Perhaps the most well-known and popular pizza topping of all-time,Mozzarella is cherished for its near perfect consistency and straightforward flavour.
  • Cheddar/Matured Cheddar.
  • Aged Havarti.
  • Gorgonzola.
  • Provolone.
  • Goat cheese.
  • Pecorino-Romano.
  • The ultimate cheese pizza.
  • What is the best pizza dough recipe?

  • Combine 1 cup (125g) of flour,instant yeast,sugar,and salt in a large bowl.
  • Add olive oil and warm water and use a wooden spoon to stir well very well.
  • Gradually add another 1 cup (125g) of flour.
  • Drizzle a separate,large,clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
  • How to Improve the Flavor of Pizza Dough – in 3 Easy Steps

    Authentically tasty pizza is made possible by using high-quality dough. Among the many components of pizza, the most significant is the crust. According to a well-known Michelin inspector, the crust accounts for 80 percent of the pizza’s overall quality. I couldn’t agree with you more. So, what can you do to increase the flavor of your pizza dough while still producing delectable pizza?

    How to flavor pizza dough

    • The three simplest methods for improving the flavor of your pizza dough are as follows: Add just the right amount of salt: Allow the dough to rise gently for at least 4 hours
    • 1.5 – 3 percent
    • Make use of pre-ferments.

    What determins flavor of pizza dough?

    • When it comes to taste formation, the two most crucial components are salt and yeast.
    • There is also taste in the flour, and the addition of salt and yeast brings these flavors to the forefront.
    • Salt is a natural flavor enhancer for pizza dough, and yeast, in addition to breaking down and releasing tastes from the flour, enhances the flavor of the dough by adding flavor throughout the fermentation process.

    Salt – a pizza dough flavor enhancer

    • Most people who have baked bread or pizza dough understand the importance of salt and how easy it may be to forget to add it during baking.
    • The same may be said with steaks.
    • Almost anything tastes better when it’s seasoned with salt.
    • This is due to the fact that salt is a taste enhancer, bringing out the flavors and aromas of food.
    • Slightly increased sweetness of the bread is achieved by using mild doses of salt.
    • As a result, salt is a crucial element in the preparation of pizza dough.
    • Apart from its flavor-enhancing properties, salt also plays an important function in tightening gluten and moderating the rate of fermentation in bread dough.

    Yeast

    • Baking is similar to chemistry in many ways.
    • In the fermentation process, yeast consumes carbohydrates from wheat and converts them to alcohol and CO2.
    • This results in a number of the more intriguing tastes in the pizza dough.
    • It is possible to construct a network of little pockets in your dough if it has had sufficient gluten growth.
    • The CO2 gas generated by the yeast is trapped in these little spaces.
    • As a result, the yeast will gradually load the dough with more and more COO2, expanding it like a balloon as the fermentation process continues.
    • It is because of this that the dough expands in bulk throughout the fermenting process.
    • And what causes a light and open crumb to form throughout the baking process.
    • The CO2 does not, however, have a significant impact on the flavor of the finished product, instead affecting its uniformity and structure.

    Alcohol is responsible for the flavoring of the dough.Many other elements influence the flavor of the dough, including how quickly the dough ferments, how long the dough ferments for in total, and what temperature the dough is fermented at during the fermentation process.Generally speaking, the finest flavor is achieved through a lengthy, gradual, and consistent fermentation process.

    1. When describing the flavor of the crust and how the flavor changes as a result of the fermentation process, it is difficult to be precise.
    2. However, it is frequently regarded as being stronger and more sophisticated.

    Quick rise vs long Rise pizza dough

    • Pizza dough is similar to a fine wine in that it grows better with age.
    • With time, the flavor of the crust will become stronger and more enjoyable.
    • As a result, a lengthy, gradual fermentation period will yield a superior outcome.
    • When it comes to baking pizza, the most common error individuals do is to speed the fermentation process.
    • Making a delicious, tasty pizza in one hour is just impossible to do.
    • Allowing your pizza dough to rise for a minimum of 4 hours is recommended.
    • However, more time is preferable.
    • There are a variety of different reasons to allow the dough to rest for an extended period of time.
    • It will aid in the appropriate hydration of the flour as well as the production of gluten in the dough, as well as the relaxation of the dough, making it easier to stretch and shape.

    The following are the three most effective methods of reducing the rate of increase:

    Reduce the amount of yeast

    Reduced yeast content will result in a more prolonged fermentation time in the dough.

    Reduce the fermentation temperature

    By lowering the temperature, the yeast will become less active, resulting in a longer time for the dough to ferment.

    Add more salt

    • Salt inhibits the growth of yeast by making it less active.
    • The greater the amount of salt present, the slower the yeast will work and the longer the fermentation period.
    • A concentration of salt that is too high might even cause the yeast to die.
    • Salt is mostly something that should be used to slow down fermentation if you are currently using too little salt in your recipe.
    • Furthermore, you should not use more than 2.5 to 3 percent salt in baker’s percentages at any time.
    • More information on the use of salt in pizza dough may be found here.

    Long rise pizza dough – slow down fermetnation

    • Despite the fact that many people consider pizza to be fast food, the reality is quite the opposite.
    • Pizza is a sort of meal that requires preparation time.
    • The secret to making delicious pizza dough is to let the dough to rest for an extended period of time.
    • Neapolitan pizza is a wonderful example of a pizza crust that is tasty.
    • In case you’ve ever attempted to bake pizza at home and wondered why the crust didn’t seem to have as much taste as a classic pizza from a Neapolitan restaurant, the difference is in the amount of time it takes.
    • The dough for Neapolitan pizza is left to rise for 8-24 hours, or even longer.

    Long rise pizza dough at room temperature

    • It is not a novel concept to let pizza dough to rise at room temperature for a lengthy period of time.
    • This is a process that has been used for hundreds of years, dating back to the origins of pizza in Naples, Italy.
    • It is necessary to slow down the fermentation process in order to allow the dough more time to rise.
    • This may be accomplished by decreasing the amount of yeast used.
    • Because there is less yeast, the procedure will take longer.

    Cold rise pizza dough to improve flavor

    • A decrease in the temperature is another method of slowing or stopping the fermentation process.
    • This will cause the yeast to become less active, resulting in the fermentation taking days rather than hours.
    • The quickest and most straightforward technique of lowering the temperature is to raise your pizza dough in the refrigerator.
    • This is due to the fact that, even though the yeast is almost completely dormant at the low temperature of your refrigerator, the fermentation process continues.
    • As a result, even if the dough does not rise, the taste will develop over time.
    • You should keep the dough in the fridge for at least 48-72 hours to let the taste to fully develop.
    • However, you may extend your time much further.
    • In the event that you select a strong flour that is capable of withstanding a prolonged rise, you can store the dough in the refrigerator for up to one week.
    • More information about flour and flour strength may be found here.

    Cold fermentation is actually rather simple; all you have to do is create your standard pizza dough and place it in the refrigerator for a few days.It takes a little forethought, but I find it quite easy to just have the dough ready in the fridge the night before pizza night so that I can concentrate on the sauce, toppings, and preparation of the dough.If you’re interested in learning more about cold fermented pizza dough, you can see my whole recipe here.

    Improve flavor of pizza using sourdough

    • When making pizza crust, using a sourdough starter is an excellent way to enhance the flavor of the crust.
    • Instead of commercial yeast, sourdough relies on naturally occurring wild yeasts and lactobacilli contained in flour to create its flavor.
    • And sourdough is an ancient form of bread making that has been in use for thousands of years, according to some sources.
    • To create sourdough pizza, you first need to produce a sourdough starter, which can be found here.
    • This may be prepared by mixing flour and water together, then adding additional flour and water to the dough as it rises.
    • The natural yeast in the flour will begin to develop and ferment the dough if you continue to do this for an extended period of time.
    • In order to prepare pizza dough, you must first combine the sourdough starter with the flour, water, and salt in order to form the dough.
    • Consequently, instead of adding yeast, you use the naturally occurring yeast existing in the flour that has formed in the sourdough starter to make the bread.

    Improve flavor using poolish and pre-feremtnation

    • Poolish is a way that is a type of hybrid of the approaches listed above.
    • Furthermore, it is an excellent method of enhancing the flavor of pizza dough.
    • In order to obtain a more flavored dough without the need for sourdough or a lengthy fermentation period, poolish is added to the dough before it is baked.
    • Poolish has a dough hydration of 100 percent, which implies that it is made up of equal parts flour and water, with a minor bit of yeast added in.
    • The poolish is left to ferment for 8-24 hours after it has been combined, allowing it to create the more nuanced flavor of fermented pizza dough.
    • When you’re ready to make the actual pizza dough, all you have to do is add extra flour, salt, and other ingredients to the poolish and allow it to rise like you would any other dough for pizza.
    • A significant advantage of this procedure is that the final dough requires less time to rise because the majority of the flavor is provided by the poolish.
    See also:  How Much Is A Large Dominos Pizza?

    Conclusion

    It is the mix of high-quality ingredients, salt to improve the flavor, and a lengthy, gradual fermentation process that results in a more flavored pizza dough. There are a variety of methods for fermenting the dough, but the most crucial aspect in all of these is time. The dough must be given ample opportunity to develop taste before it can be transformed into delicious pizzas.

    Pizza Dough Enhancers: Make your Crust Taste Better

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    • Has the term ″pizza dough enhancers″ ever crossed your mind?
    • Are you interested in learning how to improve the flavor of pizza dough?
    • This article will teach you how to improve the flavor and structure of your pizza dough.
    • Read on to learn more.
    • We will give a list of pizza additions as well as instructions on how to apply them to get the desired taste and volume while impressing your friends and family.

    Pizza Dough Flavor

    • While dough may be used in its most basic form without any additional tastes, if it is not let to rest for an adequate amount of time, it will taste bland.
    • Because the yeast is allowed to develop for between 8 and 72 hours, the taste of the dough is considerably enhanced.
    • The taste will become stronger the longer it is left to sit.
    • However, what if you don’t care for the ″sour″ flavor of the yeast or don’t have the luxury of time to let the dough to rest for a lengthy amount of time?
    • Then flavoring pizza dough is the most effective method of accomplishing your goal.
    • Your pizza will be absolutely delicious and the greatest you’ve ever had.
    • People will adore you as a result of your pizza.

    Pizza Dough Structure

    • The structure and volume of your dough will be determined by the amount of yeast used and the amount of time it is allowed to rest.
    • Kneading also has an impact on the creation of the gluten structural formula.
    • You will learn about certain additives that can assist you either promote and extend the gluten formation caused by the yeast or additives that can be used to fully replace the yeast in your recipe.
    • The best part is that these ingredients may be utilized with both savory and sweet doughs, whether they are produced from scratch or purchased from a store.
    • Every time you make a pizza, experiment with different tastes to acquire more experience..

    What is pizza dough flavor?

    Pizza dough flavor may be defined as any additive that is added to a pizza dough recipe in order to improve or signify a certain flavour.

    How to Add Flavor to Pizza Crust

    • The amount of flavor you want to incorporate into your pizza dough is determined by your preferences.
    • It is difficult to describe how bland pizza dough tastes, especially when the crust flavor is lacking.
    • You may, however, enhance the flavor of your crust by using tastes such as spices or mixed herbs; the flavor will be formed by the topping itself.
    • When flavoring your pizza dough, mix in your ingredients first, then add the water to finish it off.
    • Pizza tastes must complement one another without one flavor overpowering the others.
    • It is up to you to decide the tastes you wish to include.

    Why You Need Dough Additives

    The vast majority of people like their pizza recipes to be as natural as possible. Adding a few ingredients here and there to your dough to keep it from tasting dull is, on the other hand, completely harmless. Dough additions improve the flavor and texture of your pizza crust while also increasing its structure.

    Dough Enhancer vs. Dough Conditioner

    • Dough enhancers, dough conditioners, and dough improvers (improvers) are ingredients that are used to facilitate and, in some cases, expedite the pizza-making process.
    • When it comes to flavor, flavoring pizza dough may be performed by adding any baking ingredient that can improve the dough’s consistency, taste, and overall texture during its preparation.
    • The reactions that will take place during the dough-making process will be determined by the components that you will be including.
    • Dough conditioners are any ingredients that are added to your pizza dough in addition to the basic ingredients of water, wheat, and yeast.
    • Dough conditioners are available for purchase in a commercial setting.
    • Dough enhancers and dough conditioners are two separate words that refer to the same thing, but for the same goal.
    • They are all employed to expedite the dough-making process and provide a consistent outcome.
    • Dough conditioner is also known as a flour treatment agent or an enhancing agent in the baking industry.
    • Here is a list of several ingredients that you might use while preparing your pizza dough recipe for the first time.

    Pro Tip

    Whenever you are adding an addition or enhancer to your pizza dough, always consider how it will alter your baker’s percentage ratio. Dry enhancers should always be added to the flour before the dough is mixed, and the overall weight of the flour including the additive should be taken into consideration. Any additives should be added before the water or liquid is added to the mixture.

    PIZZA DOUGH FLAVOR

    Additives you can add to improve or enhance pizza crust flavor.

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    Pizza Pun

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    PIZZA DOUGH STRUCTURE

    Additives you can add to improve or enhance pizza crust structure.

    Press the Image for More Information

    Where to buy pizza dough enhancers

    • Are you looking for a place to get pizza dough flavor for use in flavoring pizza dough?
    • Your local herb and spice store will have a variety of varieties to choose from.
    • However, you may get them from online retailers, which is the most convenient option because you can complete the transaction from the comfort of your own home.
    • Most of these goods should be available at your most convenient local supermarket; otherwise, check for reputable baking supply suppliers and purchase these pizza dough components from them.

    Here are Some of Our Favorite Pizza Dough Enhancers

    • Milliard gallons of citric acid This NON-GMO citric acid is a kitchen necessity that is used for preserving, seasoning, and cleaning entirely.
    • It also helps to keep the Vitamin C content of a food product intact by retaining the acidity of the product.
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    • Our Personal Favorite The Flavor of King Arthur Flour Pizza Dough (2-Pack) It contains cheese powder, garlic, and natural tastes, and it may be used to add a burst of flavor to your handmade pizza or Italian bread dough.
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    • 04/02/2022 12:27 a.m.
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    The Last Slice

    • What are your thoughts on the pizza dough additions listed above?
    • What is your favorite flavor of pizza dough, and how do you include it into your dough?
    • Let us know about your favorite pizza dough toppings and how you like to express yourself.
    • Also, please explain how you would improve the taste of pizza dough and flavor pizza dough using your approach.
    • We’d be interested to know.
    • Enjoy A Guide to the Different Types of Pizza Ovens for the Home Pizza is one of the most popular dishes in almost every country on the planet.
    • Cooking equipment that is commonplace can be used to.
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    • Did you know that not all types of charcoal are suitable for use in pizza ovens?

    The use of charcoal may significantly alter the flavor of food.Recipes, hints, and the equipment you’ll need are all included.So, you’ve either just purchased or are considering purchasing a pizza oven, and you’re wondering what to do with it.

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    How to Make Frozen Pizza Better

    • Article to be downloaded article to be downloaded Consider this: if you think frozen pizza is monotonous, think again!
    • You can quickly and simply upgrade a frozen pizza to a higher degree of flavor by doctoring it up a bit.
    • Make your frozen pizza even better by chopping up some fresh ingredients, adding more cheese, and adding other toppings.
    • You may also improve the texture of the pizza by allowing it to thaw before baking it at a high temperature to simulate the conditions of a genuine pizza oven.
    1. 1 Recreate your favorite classic pizza recipes with fresh ingredients by combining them together. There are many different pizza recipes to choose from, and they are all wonderful! Get the ingredients that aren’t currently on your frozen pizza so that you may customize it to your preferences. Place the toppings on your frozen pizza before putting it in the oven to ensure that everything cooks evenly across the pie. Make a Hawaiian-inspired meal out of some delicious ham and pineapple
    2. A frozen cheese pizza may be transformed into a Margherita pizza by just adding some fresh tomatoes and basil.
    3. Make a buffalo chicken pizza by combining grilled chicken breasts, hot sauce, and ranch dressing on a pizza crust.
    • 2 To add even more cheesy pleasure, top with more mozzarella or parmesan. Even if your frozen pizza already has cheese on it, adding a little extra couldn’t harm, could it? Furthermore, using fresh mozzarella that will bubble up while the pizza cooks will further enhance the whole experience. Freshwater mozzarella should be sliced and placed on top of the pizza as a topping. You may also experiment with other cheeses to create a more nuanced flavor. Adding slices of gouda or asiago cheese to a pizza, for example, may give it a strong flavor.
    • If you don’t have any freshwater mozzarella on hand, shredded cheese will do just well in its place
    • In order to make your pizza extra gooey and delicious whether you’re vegan or have a dairy allergy, substitute a plant-based vegan cheese for the dairy-based one.
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    • 3 Fresh veggies should be chopped and placed on top of the pizza. Fresh tomatoes, onions, jalapenos, or any vegetables you want will make your frozen pizza experience that much more enjoyable. Make some fresh ingredients and lay them equally on top of your pizza before you put it in the oven to bake. A variety of fresh veggies will cook with the pizza, altering the texture and flavor of the frozen pizza, respectively.
    • 4 For a meat lover’s pizza, add some fresh sausage, pepperoni, or chorizo to the toppings.
    • Pepperoni and sausage are two of the most traditional components for a delicious, meaty pizza.
    • Mexican chorizo is a spicy sausage that is excellent on frozen pizzas because it adds a ton of flavor.
    • Cut up some chunks of meat and place them on top of your pizza before it is baked for a tasty addition to your meal..
    • 12 inch (1.3 cm) thick slabs of sausage, cut into bite-sized pieces.
    • If you like, you may use a spicy chorizo to add some fire to your frozen pizza.
    • 5 To give it a little more taste, sprinkle on some basic pizza ingredients. To draw out the taste of the pizza, sprinkle on some Italian ingredients such as oregano, garlic, and basil on top of it. Spices such as cayenne pepper and red pepper flakes may also be used to create your own unique taste combinations. Sprinkle only a modest bit of spice on top of the pizza to avoid overpowering it with a single seasoning. If you don’t have fresh spices on hand, dried or powdered equivalents would suffice
    • nevertheless, fresh seasonings are preferable.
    • Don’t add any additional salt to the dish. There will be enough of it on the frozen pizza
    • 6 When the pizza is finished, arrange a large bunch of greens on top of it.
    • Put some fresh arugula or a mesclun mix on top of the pizza when you take it out of the oven to give it a nice crunch and some color.
    • Any greens will do; simply pile them high on top of the pie after it’s finished cooking, and you’ll be able to enjoy pizza and salad at the same time!
    • Spinach, kale, and even shredded cabbage can be used to elevate the flavor and texture of a pizza’s flavor and texture profile.
    • 7 When you take it out of the oven, drizzle some olive oil over the top of it.
    • To add the final touches of flavor to your frozen pizza, drizzle it with high-quality olive oil.
    • After baking for 15 minutes, remove the pizza from the oven and pour some of the oil on top of the finished product.
    • You may also spray a small amount of honey on top of the pizza to balance out the saltiness of the dish.
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    1. 1 To achieve the best results, choose a high-quality frozen pizza. 2 Improving the quality of a frozen pizza that is of low quality to begin with is challenging. Select a higher-end brand of frozen pizza from the frozen area when you’re in the frozen section. Your taste senses will appreciate your efforts. At your local grocery shop, you can purchase high-quality frozen pizza.
    2. The price of higher-quality frozen pizzas is generally between $10 and $15.
    3. You can still make any frozen pizza taste better than it would have tasted on its own by doctoring it.
    • 2 Defrost the pizza and preheat the oven to 550 degrees Fahrenheit (288 degrees Celsius).
    • Remove the pizza from its packaging and allow it to remain on the counter for about an hour, or until it has completely defrosted, until it is ready to serve.
    • Increase the temperature of the oven to a high setting and allow it to fully pre-heat before using it to simulate a genuine pizza oven.
    • Because of this, your frozen pizza will have a better crust and will taste much more like a pizza that has been baked in a pizza oven.
    • 3 Place the pizza on the lowest oven rack, immediately on top of it.
    • Instead of using a baking sheet, lay the pizza directly on a rack in the oven to achieve the greatest crust and the most bubbling cheese possible.
    • If possible, bake your pizza on the bottom oven rack for improved convection and circulation around the pizza.
    • Allowing you to avoid burning yourself as well as the toppings shifting, slide out the rack and set the pizza on it.
    • Using a pizza stone or a big cast-iron pan, set the pizza on the lowest rack of the oven and bake for 15 minutes. Four of them will aid in the replication of the surface of a true wood-fired pizza oven. Preheat the oven to 500°F and bake the pizza for 5 to 8 minutes. The high temperature of the oven, along with the fact that the pizza has been defrosted, ensures that it will cook quite rapidly. Keep an eye on it, and take it out of the oven when the crust is as crispy as you like it, around 20 minutes later. Allow the pizza to cook for at least 5 minutes to ensure that all of the ingredients are fully heated.
    • Keep an eye on the pizza and make sure it doesn’t cook for longer than 10 minutes or it may burn.
    • 5 Approximately 2 minutes before the crust is done, brush the crust with garlic butter.
    • In a small mixing bowl, melt 2 tablespoons (30 mL) of butter and whisk in 2 cloves of minced garlic until everything is well combined.
    • Make use of a pastry brush to cover the crust of the pizza 2 minutes before it’s completed cooking to add more flavor and to make the crust golden brown and crispy while cooking.
    • If you don’t have a pastry brush, use a spoon to sprinkle the garlic butter over the crust.
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    How to Make Pizza Crust Mix Better

    • When you add olive oil to the Pizza Crust mix, the crust will become crisper and golden when it is baked.
    • It will also assist you in keeping the dough together when mixing and shaping it, making your life much simpler!
    • The process of making pizza dough from home is rather straightforward, but it does take some time.
    • You combine flour, yeast, sugar, salt, olive oil, and water in a large mixing bowl.
    • Instead of dealing with all of these different components and the time it takes to make a dough from scratch, you can buy a pre-made pizza crust mix that is already prepared.
    • Many companies provide a pizza dough mix that simply requires the addition of water to be transformed into pizza dough.
    • Although you may have noted that this combination occasionally produces a crust with a less desired texture and flavor than crust produced from scratch, this is not always the case.
    • Adding some depth to your dough, on the other hand, may be accomplished in several ways.

    How Does Pizza Crust Mix Work?

    • There are a variety of different types of pizza dough mixes available, but they are all essentially the same in terms of composition.
    • It is possible that the proportions of ingredients and particular guidelines will differ significantly depending on the brand.
    • There is often flour, shortening, salt, a leavening agent, and a small amount of sugar in the batter.
    • If you’re using a dry mix, make sure you use the right amount of water.
    • Stir until the mixture has a uniform texture, cover the bowl, and set it aside in a warm location for a few minutes.
    • You will then need to knead the dough on a floured cutting board until it is smooth and elastic.
    • Then, using your hands, flatten and mould the dough into whatever flat form you want it.
    • Place this on a baking sheet or in a baking pan that has been buttered.
    • After that, you may bake the crust for a few minutes at 425 degrees Fahrenheit until it is golden brown.

    After you’ve added your toppings, bake for at least another 15 minutes to set them.Make certain that the crust is completely cooked through and golden in color.A typical issue is that the output of this approach has a bland flavor and a monotonous texture, which some people find disappointing.

    How to Improve Pizza Crust Mix

    Because pizza crust mix is such a blank canvas, there are a plethora of ways you may customize it to get quick and delicious results. If you want to know how to make pizza crust mix better, look for methods to include flavor.

    Add Yeast, Sugar, and Salt

    • Our is certainly the most time-consuming option on this list, but it is not nearly as time-consuming as creating your own dough from scratch, which takes several hours.
    • Make use of quick dry yeast to give your dough a little extra rise and texture.
    • It will take around 20 minutes for this mixture to rise.
    • Sugar and salt are used to enhance the flavor.
    • Other varieties of yeast, such as active dry yeast, can be used, but they will require the addition of sugar and warm water in order to be activated.
    • This method will also take longer to complete than quick dry yeast.

    Add Olive Oil or Butter

    • Because fats enhance the flavor of pizza crust mixtures, certain fats may be added to the mix to make it even better.
    • There are several methods to include the fat of your choosing.
    • It is possible to include olive oil into the dough or brush it on top before baking.
    • Melted butter can be spread on top once it has been cooled.
    • Alternatively, you may incorporate melted butter into your dough.
    • Solid butter can be included into the dough, but the finished product may have a more pastry-like texture than you like.
    • You are welcome to include herbs in either of these recipes if you choose.

    Add Garlic

    A fantastic method to give your crust even more flavor is to brush it with a mixture of minced garlic and olive oil or butter before baking it. Always keep in mind that garlic is flammable, so if you cut it tiny, you may want to add it after the crust has been baking for a few minutes. While it is possible to include some garlic into the crust, there is a risk of scorching the garlic.

    Stuff the Crust With Cheese

    • As an alternative to putting anything on top of the dough or folding fats into the dough, simply stuff the dough with cheese to make it seem like a traditional stuffed crust.
    • This crust may be made with any low-moisture mozzarella and is very simple to make.
    • In addition to being an excellent form for stuffing a crust, mozzarella string cheese is also an excellent choice.
    • This option enhances the flavor and textural appeal of the crust, and it may be used in conjunction with any of the other ideas on this page.

    Have Fun With Toppings

    • While the development of the dough itself is a vital aspect of the pizza-making process, it is also important to remember that the toppings that are used on the pizza are equally significant.
    • You are free to include whatever you like to improve the overall outcome..
    • The appeal of cooking your own pizza lies in the fact that you are not restricted by the restrictions of a restaurant’s menu.
    • It’s possible that the combination of pineapple, olives, burrata, and beets will keep your taste from noticing a bland crust if your pizza includes these ingredients.

    Final Thoughts

    There are times when you just do not have the time or energy to make your own pizza dough from scratch. Now that you know how to improve the quality of your pizza crust mix, you won’t have to compromise flavor in the name of saving time. Make use of these approaches and experiment with different ways to get the most out of a pre-made pizza dough mix.

    16 Pizza Taste And Texture Tips: The Perfect Slice

    • When you first start making pizza, you will run into a lot of flavor and texture concerns that you will have to deal with.
    • This article contains a collection of frequent pizza dough issues, as well as suggestions for how to avoid them in the future.
    • Begin with a batch of dough made from my favorite pizza dough recipe.
    • The recipe includes detailed instructions on how to properly prepare your dough before you begin.

    How To Make Pizza Crust Crispy

    • A number of ingredients are required for a crispy crust.
    • Heat, a thinly stretched dough, and a sufficient amount of water in the dough are required.
    • Yes, you are correct; extra water should be added to the dough.
    • It may seem counterintuitive to increase the amount of water in your dough in order to make it crisper, but I’ll explain why this works.
    • More water implies more steam when it reaches the hot oven, so it springs up and becomes lighter and crispier as a result of the increased moisture.
    • I would recommend making the dough as moist as you are able to handle it during the kneading step, as extra water makes the dough stickier and more difficult to handle.
    • If you are interested in hydration percentages, a starting point of 63-65 percent water to flour is an excellent place to start, after which you may increase the percentage.
    • Following that, you’ll need heat, which comes in the shape of a heated oven and a pizza stone.
    • You may use a pizza stone, a pizza steel, or even a large baking sheet to make your pizza.

    Heat it for at least 30 minutes before transferring the pizza to it, using a thin sheet or pizza peel to transfer the pie to the pan.My best suggestion for baking pizza in a home oven is to use a pizza ″steel,″ which is a flat metal disc.This provides strong heat from underneath, similar to that of a brick oven — I purchased this steel from Amazon, which is substantially less expensive than the original brand, but works just as well as the original.

    1. Steel is more conductive than stone, allowing it to transfer more heat while also being less prone to shattering and being simpler to clean.
    2. If it is out of your price range, the second best alternative is a cordierite pizza stone, which is constructed of volcanic rock.
    3. Check out my essential pizza equipment list for a comprehensive overview of the most crucial pieces of pizza equipment.
    4. Make an effort to stretch the pizza as thin as possible without it breaking.
    5. This comes with time and practice, as well as with a dough that has been properly rested and is extensible.

    Stretching by hand is preferable than using a rolling pin since it prevents the balloon from deflating.

    How To Keep Pizza Crust From Getting Hard

    • It’s possible that your pizza is too dense, too rough, or too dry when you make it.
    • This is most likely owing to the fact that you baked your pizza in an oven that was not sufficiently hot, resulting in it being baked for an excessive amount of time.
    • If you are using a baking sheet that has not been preheated, your cooking time will be roughly 10-15 minutes, which will cause the pizza to dry up and become hard.
    • Instead, you should preheat your oven to the highest temperature it can handle for at least 30 minutes while you prepare a pizza stone.
    • Pizza will be ready to serve in 5-8 minutes, with a crust that is crisp on the outside and chewy and soft on the inside.
    • During baking, it also causes the crust to rise more quickly as the dough expands as a result of the tremendous heat, which results in a crust that is lighter and airier.
    • It is critical that your dough does not become too dry, since a more wet dough will spring more readily.
    • When kneading the dough, avoid adding too much excess flour.
    • You should also avoid spreading out the dough with a rolling pin, as this will crush the air out of the dough and result in a crust that looks like a cracker.

    Hand stretching will guarantee that it remains as light as possible.

    Stop Pizza Dough Sticking To Hands

    • To put it another way, your pizza dough is quite moist.
    • You may use little dustings of flour to aid in the process, or massage some oil into your hands to keep them from sticking together.
    • During the first few minutes of the kneading process, the dough is more apt to adhere to your hands.
    • It will transform from a shaggy lump to a smooth, flexible ball, and it will get less sticky as time goes on.
    • If you can get past the first few minutes, you should be alright from there.
    • If you have a moist dough, it will cook better than a dry dough, so don’t drown it in flour.
    • Instead, you should sprinkle little quantities of flour or olive oil on top of the dough whenever it is needed — just enough to keep it from becoming too sticky to work with during baking.
    • When working with sticky dough, a dough scraper is a useful tool since it allows you to knead the dough a few times before gathering it together with the scraper.

    Pizza Dough Too Elastic

    • A dough that is too elastic reveals the high gluten concentration of the dough.
    • Gluten is an elastic network that forms as a result of kneading and proving the dough.
    • Gluten degrades and loses strength over time, so letting your dough to prove for an extended period of time helps relax the dough and allow it to be stretched out more readily.
    • Try putting it in the refrigerator for 24 hours.
    • Another major issue is a dough that is too cold to work with.
    • You must wait until the dough ball has reached room temperature before attempting to remove it from the refrigerator.
    • Before you begin stretching the dough, allow it to rest on the countertop for 2 hours.
    • If the dough continues to bounce back, allow it to rest for another 10 minutes before returning to it.
    • It should have softened by this time.

    As your stretching skills improve, you’ll be able to discover a few strategies to help you open the dough.Even with the tightest dough, I’ve found that wrapping the dough over your raised hands and tugging apart always works.After a few minutes, gravity and stretch should begin to ease the dough open — simply walk around the circle as you go.

    Pizza Dough Not Rising

    • An unrisen pizza dough implies that there has been a problem with the yeast’s ability to perform its fermentation function.
    • It’s possible that it’s dead or has been suppressed.
    • You may check the quality of your yeast by allowing it to activate in water before adding it to your flour mixture.
    • If you want to add water, whisk it for 30 seconds before allowing it to activate for a few minutes.
    • The yeast is ready to use when it dissolves and foams somewhat on the surface; if it doesn’t dissolve and foam, the yeast is most likely dead and should not be used.
    • A low proofing temperature might cause yeast activity to be inhibited.
    • Make sure that you lay your dough in a warm environment to encourage fermentation to take place.
    • Naturally, if you are proofing your dough in the refrigerator, it will take longer for the dough to rise.
    • Heat can destroy yeast, so make sure the water isn’t too hot when you’re ready to activate the yeast.
    See also:  How To Make Imitation Crab Salad For Sushi?

    If you want to destroy yeast, aim for a temperature of 110F/43C or below.If you don’t have a thermometer, you may estimate the temperature by feeling the water – you want water that has lost its coldness, but you don’t want it to be too hot either.An excessive amount of salt might impede yeast activity.

    1. Make certain that your recipe does not contain excessive levels of sodium chloride, and that the yeast does not come into direct touch with the salt before the rest of the components are added.

    Pizza Not Cooking On Bottom

    • If the bottom of your pizza is still doughy after the toppings have been fully cooked, this indicates that there hasn’t been enough heat flowing from the bottom of the oven.
    • If you placed your pizza on a cold baking sheet when you put it in the oven, this is a major red flag for undercooked pizza.
    • Before the dough comes, it is necessary to preheat the surface on which you will be cooking.
    • Purchase a pizza stone or steel from Amazon and preheat the stone or steel.
    • This method generates the crispiest crusts on the bottom of the dish, reduces cooking time, and ensures consistent results each and every time.
    • It is absolutely necessary to get a heavy baking sheet and pre-heat it for at least 30 minutes before you begin.
    • Invest in a pizza peel to make it easier to transfer your pizza on the heated surface.

    Pizza Dough Won’t Brown

    • Browning occurs when the dough is cooked quickly at high temperatures, practically charring the dough, or when you add sugars in your dough that caramelize as the dough is baked.
    • It is impossible to match with the temperatures achieved in a wood fired pizza oven if you are not utilizing a wood fired pizza oven.
    • You should include some sugar in your recipe, around 1.5-2 percent of the overall amount of flour used, and this should help to brown the crust nicely.
    • At this concentration, it will not have a notable sweetening effect.
    • Whenever possible, pre-heat your oven and use a pizza stone or steel to get the most heat out of it.
    • And remember to cook your pizza for an adequate amount of time – even if you think it’s done, you can definitely cook it for another minute or two to create a browner, more delicious pizza.

    Pizza Dough Tastes Bland

    • If you don’t pay attention, your pizza may taste like cardboard.
    • It is almost always due to the fact that the dish is too basic and too quick.
    • Pizza’s flavor develops with time, just like the flavor of many other foods.
    • Pizza dough ferments as yeast consumes the carbohydrates in the flour, which causes the dough to rise.
    • This fermentation process develops more complex tastes in the dough, which is why it is crucial to allow your dough to ferment for a lengthy period of time at a moderate temperature.
    • Making your dough prove overnight in the refrigerator slows the fermentation process and allows taste to emerge without the dough being excessively fermented.
    • I recommend a minimum of 24 hours and a maximum of three days.
    • Recipes that call for a one-hour rising time should only be utilized in an emergency situation.
    • If you can let the dough to prove for 4 hours at room temperature, you will have a much superior dough to use the next day.

    Another element contributing to a lack of flavor is a lack of salt.Salt is a taste enhancer that helps the flavors to pack a stronger punch than they would without.Increase the amount of salt you use to around 2 percent of the entire amount of wheat you use.

    1. This will necessitate the use of precise scales, but it will be well worth it.

    Pizza Dough Tastes Like Flour

    • Even if you follow the instructions to the letter and allow the dough to rise for an extended amount of time, the finished product may have a floury, starchy flavor.
    • This might be due to the fact that you did not use enough salt or oil in the recipe.
    • Seasoning with salt increases flavor, bringing out the best tastes while preventing the dish from tasting boring or uncooked.
    • Increase the amount of salt used in the recipe to 2 percent of the total flour weight.
    • Extra virgin olive oil enhances the taste and chewiness of the dish.
    • Perhaps your recipe did not call for oil because it was a Neapolitan pizza recipe; however, New York style pizza, which is best baked in a home oven, typically calls for the use of oil.
    • Although Neapolitan pizza dough does not typically include any oil, because it is baked in a wood-fired oven, you get the advantages of the wood smoke and charring to enhance the flavor of the finished product.

    Pizza Dough Tastes Like Yeast

    • Pizza and bread prepared at home frequently have a yeasty flavor to them, which is indicative of a home bake done by a novice.
    • Why isn’t it available at a bakery?
    • The solution may be found in the ingredients and the amount of time available.
    • Recipes for rapid pizzas often call for a significant amount of yeast, which is activated with sugar before being added to the baking mixture.
    • This rises quickly and guarantees that the pizza seems to be properly cooked – but the flavor isn’t very good.
    • The secret, according to a more experienced baker, is to use less yeast and leave it bread ferment gently over a period of many days.
    • This avoids a too yeasty flavor, and the additional time spent fermenting while the dough is rising adds other tastes.
    • Reduce the amount of yeast used to 0.5-1 percent of the total weight of the flour, or use a starter such as poolish, and allow the dough to ferment for 1-3 days in the refrigerator.

    Pizza Dough Tastes Bitter

    • If your pizza has a bitter flavor, it is most likely due to rancid flour or something else that has burnt while cooking, such as extra flour or other debris in your oven.
    • Check to make sure your flour is not spoiled.
    • While you are surely familiar with the taste and smell of raw wheat, rotten flour will be even more unpleasant.
    • Be cautious while interacting with anything that might make you sick.
    • Flour also burns and turns bitter when exposed to heat.
    • Using an excessive amount of flour or semolina on your pizza peel when transferring it to the oven is a possibility.
    • This burns fast on the underside of the base because it comes into direct contact with the hot pizza stone.
    • Make sure you have enough flour to keep the pizza from sticking to the pan, but not too much.

    Pizza Dough Smells Sour

    • It’s possible that you’ve let your dough to slow proof in the fridge for a day or two.
    • When you remove the lid, you are immediately assaulted with a strong sour stench.
    • In the same way, people may wonder why their pizza tastes like alcohol or why their pizza tastes like beer, it’s because of this.
    • The dough is in the process of fermenting.
    • The yeast you added eats the carbohydrates in the flour and creates by-products such as carbon dioxide and, yes, alcohol as it breaks down the starches.
    • The dough’s texture and flavor are improved as a result of the fermenting process.
    • The presence of a sour smell does not always mean that the dough is rotten.
    • The dough can be kept in the refrigerator for many days (I find 3 days is optimum, and then it starts actually tasting overly alcoholic).
    • It is important not to leave the dough in heated temperatures where pests might thrive, and to always cook it properly before eating it.

    Because most of the alcohol created evaporates during baking, if you are still tasting this strongly, you may have underbaked or fermented for an excessive amount of time.

    Pizza Dough Too Dry

    • You just require more water at this location.
    • Even if you followed the instructions to the letter, you could be perplexed since various flours absorb water in different ways, sometimes dramatically different ways.
    • A flour such as fine ’00’ Italian bread flour requires less water than high protein bread flour, which in turn requires less water than wholemeal bread flour.
    • My recommendation is to choose a brand of flour that works well for you and continue with it to get consistent results over time.
    • If you find that the dough is too dry after mixing the ingredients in your bowl, you may add a tiny quantity of water before transferring it to your work surface.
    • You should only use a tablespoon at a time since you may easily go too far and make your dough overly moist very soon if you use more.
    • If you’re having trouble incorporating water without creating a sticky mess, try using a spray bottle and working carefully.

    Pizza Dough Too Soft

    • This is most likely due to the flour that you used in your recipe, or if you are referring to the cooked crust, it is due to the temperature at which it was baked.
    • The amount of gluten that will be present in the dough is determined by the amount of protein in the flour.
    • A lower protein flour contains less gluten and has less stretch than a higher protein flour.
    • That is why bread flour is sometimes referred to as’strong bread flour’ since the additional gluten provides more power to deal with.
    • If you choose ’00’ grade flour, it will be particularly soft since it is finely milled and made from the softest wheat available.
    • It is more difficult to work with, so if you find it too soft, try using a stronger bread flour or a combination of other flours.
    • If your pizza crust is overly soft, it might be due to the method of cooking it that you used.
    • You must have a pizza stone or steel warmed in the oven, with the oven temperature set to the highest setting before you begin.

    Pizza Dough Too Bready

    • If you’re trying for a thin crust pizza, you don’t want a crust that’s too thick, too heavy, or too indigestible to eat.
    • You want a foundation that is thin, crisp, and keeps its form when cut into a slice.
    • And a crust that is light and airy, with open holes like a fine ciabatta, just like the best.
    • The first step would be to follow a well-written recipe.
    • Reduce the amount of yeast in the dough to roughly 1 percent of the total flour, and let it rest for at least one hour before baking.
    • Because the carbohydrates in the dough are being broken down and absorbed by the yeast, the dough becomes more digestible.
    • If you knead the dough for a longer period of time, as you would for bread, the dough will develop an interior crumb structure that is comparable to bread.
    • If your dough does not pass the ‘window pane’ test (see pizza dough appears lumpy), you should knead it until it is just smooth, which should result in a crumb that is less bread-like in texture.
    • Finally, make certain that the dough is stretched out thinly enough.

    This will take some time and practice, but you should attempt to stretch it as thin as you possibly can without damaging the fabric.When it rises, the thicker it is, the more bready it will be when it expands.Stretch the dough all the way out to the crust, leaving a 3/4-inch thicker area at the edge to allow for a good rise around the edge.

    1. The pizza has a strong bready or yeasty flavor – check my paragraph on ‘pizza dough tastes like yeast’ for more information.

    Pizza Dough Looks Lumpy

    • A lumpy pizza dough is most often the result of insufficient kneading time.
    • Kneading is the process of turning a shaggy ball of flour and water into a lovely smooth dough ball, and it only takes a few minutes every batch of dough.
    • Combine all of your ingredients and give your dough a firm knead for 3-5 minutes, or until it is smooth.
    • As the gluten is developed by the movement of kneading, you will notice a change in the condition of the dough.
    • It will firm up a little bit, become more elastic, and the surface will clearly grow smoother as a result of these changes.
    • You can check that it is finished by putting a finger into the ball — it should spring back slightly if it is completed properly.
    • The windowpane test is another type of exam.
    • Break off a portion the size of a golf ball and attempt to stretch it thinly — if you can stretch it thinly enough that you can see some light through it, you are finished.
    • It will shred if you don’t give it another few minutes.

    You do not need to knead pizza dough to the amount that you would bread dough since we do not require a robust crumb structure in our pizza dough.This might be because the dough hook on your stand mixer isn’t performing as effectively as it should.Finalize the dough by hand for the last few minutes, and make sure to scrape down the dough hook on a regular basis.

    Final Key Tips

    • As you can see from the majority of these suggestions, there are some common elements that run across them. Getting started by following an excellent recipe, such as my best pizza dough recipe found here, and then following these pizza recommendations should ensure that you produce the greatest pizzas every time: Improve the strength and texture of your gluten by using a flour that has at least 12 percent protein.
    • Aim to avoid using dry dough – the stickier and wetter the dough you can work with, the better the pizza will turn out.
    • To correctly measure ingredients, weigh them on weighing scales.
    • Make sure you use the proper amount of yeast, salt, and sugar. If we’re being precise, we’re talking about 1 percent, 2 percent, and 2 percent.
    • Knead your dough for for as long as it takes for gluten to develop (about 3-5 minutes)
    • Slowly ferment your dough for at least 24 hours in a cold environment to develop flavor and texture.
    • When building your pizza, make sure your dough, toppings, and sauce are not cold.
    • Avoid using too many toppings because this may cause the cooking process to become sluggish.
    • Cook at the greatest possible temperature that your oven is capable of producing
    • Cook on a pizza stone or steel that has been preheated
    • Add a dusting of sea salt and extra virgin olive oil to finish the pizza

    How to make homemade pizza taste better (even with store-bought dough)

    • While I enjoy eating pizza, the thought of creating it at home has always seemed frightening to me.
    • The highly written views on the internet telling individuals they’re doing it wrong aren’t doing much to boost my self-esteem.
    • After years of experience, I’ve acquired a lot of tips and tactics that I’d want to share with you so that you may make better pizzas at home.
    • ″Wow, the crust has a wonderful buttery flavor.″ That was the first time anyone had ever said something like that to me.
    • It’s probably because my first few attempts at creating pizza were mushy, limp disappointments when I initially started out years ago.
    • Friends came over for lunch yesterday, and my buddy was the first to inform me that my pizzas were ″out of this world,″ and she was right.
    • She encouraged me to share my Garlic Delight cooking meth

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