About: http://webisa.webdatacommons.org/40632581

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	Another possibility is to use a high-gluten flour, such as the KASL, and a hydration of at least 63%.
http://www.w3.org/ns/prov#wasQuotedFrom	pizzamaking.com