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Re:The physics of baking good pizza by makmanalp on Sunday July 01, 2018 @08:22PM (#17438520)
> not that bubbly crispy crust you get in pizzerias

Yes, aside from high heat the cold ferment step seems to play a big role: https://slice.seriouseats.com/2010/09/the-pizza-lab-how-long...

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