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Tag: Pizza

How to Freeze Pizza Dough

https://ooni.com/blogs/ooni-insights/how-to-freeze-pizza-dough-and-how-to-defrost-it-correctly

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May 19, 2025.

I so appreciate being able to buy such wonderful, thoughtfully produced grains from you, and use them almost daily in some form, whether it be pancakes, bread, pasta, muffins, etc.

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Josh W

September 8, 2025.

Your flour is amazing, I've ordered from so many places and this is my favorite. -Josh W

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Tami T.

May 17, 2025.

Thank you so much for your recommendations...I have been baking sourdough bread with your Old and Ancient. This flour has been a game changer for me. I am so grateful to Jen with Rustic Sourdough who recommended You and your flour. Also am excited to know I can try baking sandies with this flour, yay! Thank you for your recipe. This delights me!

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Ellie & Orion H.

January 17, 2025.

I just wanted to tell you how much I love baking with Snowgoose, it's my favorite so far. Wow does it create the most beautiful color, and I've started blending it with a coarse-ground semolina and it makes the best match.

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Bob T

August 28, 2025.

I got Judy Cornell's name from the bakery in Livingston and called her on the phone and was enthralled from the moment we began to have a conversation–this is a real person who cares about her business and her mission to make available wonderful fresh healthy flours available to everyone who desires them. I have baked with the flours and they are just wonderful. Thank you Judy for doing what you do.

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Meg E.

May 12, 2025.

Just a quick note to say how much I and my bread nerd buddies have enjoyed the pumpernickel flour. Even using it in combination with standard bread flour and a bit of other whole wheat flours, the distinctive rye flavor comes through strongly. The texture is very nice and chewy and it’s a joy to bake with. Many thanks once again to Conservation Grains, especially in these ‘interesting times’!

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