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Tasty Apprentice
Considering making a couple of pizzas at a cafe using equipment that another chef and I can borrow I am wondering if any of you has tried using the commercial pizza dough? My concern is if it turns out as great as making the dough from the scratch. If you have any stories to share, or any advice please donβt hesitate to share! ![Thinking face :thinking: π€](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f914.png)
Let's compare notes!
![Thinking face :thinking: π€](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f914.png)
![Pizza :pizza: π](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f355.png)