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- 120g 100% hydration starter, room temperature
- 120ml tepid water
- 320g all-purpose (plain) flour, divided
- 1 large egg, lightly beaten, room temperature
- 4 tbsp granulated (white) sugar
- 1/2 tsp salt
- Filling
- 6 tbsp peanut butter
- 4 tbsp liquid honey
- 2 tbsp extra honey for glazing
View Full Recipe at Pizzarossa
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