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of flour or cornstarch.

Cover and refrigerate until needed.

Step 5: Punch Down the Dough

After the dough has doubled in size, gently punch it down.

This releases excess gas and redistributes the yeast.

Transfer the dough to a lightly floured work surface.

Knead briefly for about one minute.

Allow the dough to rest for 5 minutes before rolling.

Resting relaxes continue reading …