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The sugar is not for the yeast. It is for adding browning in a home oven that cannot reach the 600-900 degrees of commercial ovens. For example, in this Peter Reinhart's Neo Neapolitan pizza recipe he advises to use a tablespoon of sugar to make four 10oz dough balls. https://www.bakepedia.com/peter-reinharts-neo-neopolitan-pizza-dough/ If I recall ...


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Sugar in pizza dough? Absolutely not--never! Pizza should not taste like cookies, it should taste like pizza.


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