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Why ferment pizza dough 24–75 hrs? ⏳🍕 Because time = magic: 1️⃣ Strong gluten → stretch with ease 2️⃣ Starches → sugars → golden crust ✨ 3️⃣ Flavor → that tang we all crave 4️⃣ Gases trapped → light, airy bites 5️⃣ Easier to digest 🙌 Good pizza isn’t rushed — patience = perfection. Full recipe process dropping soon 👀 Give us a HOYAA in the comments if you’re ready! #pizzadough #pizzarecipe #fermentation #sgfoodies #communekitchen #communekitchensg #payalthakurani | Commune Kitchen
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