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  2. The 25 Best Great Value Products at Walmart - AOL

    www.aol.com/lifestyle/25-best-great-value...

    Grocery giant Walmart offers countless low-cost items under its house brand, Great Value, including these customer favorites.

  3. Pizza - Wikipedia

    en.wikipedia.org/wiki/Pizza

    The terms dessert pizza and sweet pizza are used for a variety of dishes resembling a pizza, including chocolate pizza and fruit pizza. [82] [83] Some are based on a traditional yeast dough pizza base, [84] while others have a cookie-like base [85] and resemble a traditional pizza solely in having a flat round shape with a distinct base and ...

  4. New York–style pizza - Wikipedia

    en.wikipedia.org/wiki/New_York–style_pizza

    New York–style pizza is a pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded to eat. [1] Traditional toppings are simply tomato sauce and shredded mozzarella cheese.

  5. Coal-fired pizza - Wikipedia

    en.wikipedia.org/wiki/Coal-fired_pizza

    The coal-fired pizza oven at Lombardi's Pizza in Manhattan New Haven-style pizza cooked in a coal-fired oven at Sally's Apizza. Coal-fired pizza is a pizza style in the United States. New York–style pizza and New Haven–style pizza are often cooked in coal-fired pizza ovens. A coal-fired oven can reach 900 °F (482 °C) and cooks a pie in ...

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  7. Baking stone - Wikipedia

    en.wikipedia.org/wiki/Baking_stone

    A large baking stone inside an oven Pizza on a pizza stone. A baking stone is a portable cooking surface used in baking. It may be made of ceramic, stone or, more recently, salt. [1] [2] Food is put on the stone, which is then placed in an oven, though sometimes the stone is heated first. [3]

  8. Neapolitan pizza - Wikipedia

    en.wikipedia.org/wiki/Neapolitan_pizza

    The dough is always fat-free and sugar-free. The regulations specify that the dough must be made primarily from a medium-strength (W value of 250–320; 11–13.5% protein), finely ground wheat flour, with no more than 20% of the flour being strong flour (W value above 350).

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