About: http://webisa.webdatacommons.org/271999395

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	What I would be most interested in knowing is what kind of flour you are using, how long you allow the dough to ferment, either at room temperature or in the refrigerator, and whether you add any sugar or other sweetener to your dough.
http://www.w3.org/ns/prov#wasQuotedFrom	pizzamaking.com