| http://www.w3.org/ns/prov#value | - The doughs for the two pizzas were made as identically as I could except for the fact that the first dough was subjected to only a room temperature fermentation, for about 5-6 hours, whereas the second dough was subjected to a 24-hour cold fermentation in the refrigerator, followed by a 2-hour countertop warm-up.
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