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Try owner and head chef of Deep End Pizza Paul Kasten’s “The New Aussie” Detroit-style pizza with bacon, eggs and chimichurri sauce.
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Master the art of freshly baked wood-fired bread with this method from professional baker and author Bryan Ford.
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Try this pizza dough recipe made from “extra” levain starter from Hawaii-based New York Times bestseller and chef Ken Forkish for enhanced flavor and aroma.
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