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When making pizza crusts, use 2 to 2-1/2 cups of bread flour (hard wheat) or 2-1/2 to 3-1/2 cups of all-purpose flour (soft wheat).
Measure pastry ingredients carefully. Too much liquid makes dough soggy, too much flour makes dough tough, and too much shortening makes dough greasy and crumbly.
Wrap extra muffins in foil, and freeze for later use. To reheat, remove foil, wrap in a paper towel, and microwave one at a time for 3-10 seconds or until thawed.
For a change in taste, serve shortcakes with a variety of fresh fruits and toppings.