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Pizza dough can be made ahead and stored in the refrigerator for 3 days or in the freezer for 1 month. Prebaked crusts can also be stored in the freezer.
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).
To knead dough, shape it into a flattened ball. Push it away from you, then fold it toward you. Turn and repeat until it's smooth and elastic, about 5-10 minutes.
To prevent cookies from browning too quickly on the bottom, place an empty baking sheet in the oven under the sheet with cookies.