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Add yogurt and olive oil to the dough for stretchiness, flavor, and chew
Use a high-hydration dough that is wet and pourable, which weakens the gluten and allows steam to tear through the gluten and produce bigger bubbles in the crust
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Add yogurt and olive oil to the dough for stretchiness, flavor, and chew
Use a high-hydration dough that is wet and pourable, which weakens the gluten and allows steam to tear through the gluten and produce bigger bubbles in the crust