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I am doing one thing different, I learned from doing some work for Pizza Hut, that you must proof the dough in the pan with the oil. You only need partially roll it out before putting it in the pan. Once the dough proofs in the pan you just push it the rest of the way with your fingers. Proofing the dough this way sucks up the oil, if you don't do that you will have a pool of oil that stays in the bottom of your pan and the pizza doesnt bake right and crust will be fimlsy.
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