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  • I baked 2 of them for 5 minutes and 2 for 5 1/2, I let the dough rise at room temp (still pretty cold) for 3 hours before baking and I left the oven on max for 1 hour 10 minutes before putting anything in.The 2 day cold rise gave me better flavor than any other dough before it, getting rid of the oil appears to have really helped the texture, and stretching these skins was a pleasure.
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