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Mineral oil sold in a pharmacy is what you need. It is safe for human consumption (it's in the pharmacy because its a laxative) and does not go rancid.


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Experiment! If you can't have garlic, try for a tomato/italian seasoning mix. Make your own pasta sauce from scratch and substitute in or out for the things you can/cannot eat. Onion and garlic will be hard to replace, but don't confine yourself to "this is what the sauce should be." Use spices you like the flavor of. Maybe try a curry-inspired sauce? The ...


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I had this same problem when making my own pizzas, and it bugged me a lot. I work at papa john's and I was trying to figure out why my home pizzas had dry "hardened" melted cheese. It would all pull off in one bite, and now I shall share what I have learned. its not just about quantity of sauce. at PJ's, we often use too much sauce or someone will order ...


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Sorry to dig this up months later, but it's a great question, one that I've struggled with also. I have baked pizzas in a 700-800F wood oven, and had the same complaint: beautiful coloration, decent spring, but not moist enough. I'm using dough that's much closer to the Tartine method hydration level than typical pizza dough, so I don't think that the answer ...


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I've "developed" a way of heating pizzas in a microwave which is fairly practical and easy: Before you put the pizza on the plate, put some sugar cubes (wrapped ones work best!) on the plate to support the pizza, five is enough for small pizzas but more may be needed for larger ones! This gives the moisture coming off the bottom of the pizza a chance to ...



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