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Place all the prepared base ingredients in a medium GLAD SNAP LOCK Reseal Bag and freeze for up to 3 months. Ensure that the bag's secure double lock seal changes colour from blue and yellow to green, ...

150 grams De Gustibus Scamorza Smoked, cut into small cubes or grated 40 grams freshly grated De Gustibus Grana Padano or Parmigiano Reggiano In a large pot, put 2 litres of water and 2 tablespoons ...

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Put the yeast and warm water in a small jug and stir to dissolve. Place the flour in the bowl of a stand mixer fitted with a dough hook. Turn the speed on to medium-low and, with the mixer running, ...

First make the tomato anchovy oil. Put the oil, anchovies and tomato paste into a small sauté pan and place on a medium heat. Once the mixture starts to simmer, cook for 5 minutes, stirring from time ...

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Dough: Combine the flour, salt, and sugar in a food processor and pulse to combine. Add the shortening and butter and pulse until the mixture resembles coarse breadcrumbs. Add the iced water and ...

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