About: http://webisa.webdatacommons.org/362481012

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	So I had a little more time to make dough and better fire the oven. the dough is a 64% dough that I bulk fermented for 24 hours in frig and then balled and sat out room temp for about 3.5 hours.
http://www.w3.org/ns/prov#wasQuotedFrom	pizzamaking.com