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Pizza Science, Remembering E.O. Wilson And Richard Leakey. Jan 7 2022, Part 2

Science Friday

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Is There a Way to Cook the Dough?

A thin crust peza, usually that jell layer is not a objectionable. However, in a lot of thicker crust peezes, you get a problem. A new york city, if you order a what's called a sicilian or a square peza, o ere petza, or they've used the same dough as their thin crust in the oven at the same temperature. And so you get this glee, stringy thing that i think most patrons believe is cheese, but it's uncooked, lo wy.

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