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OWN RECIPE: La Nonna uses a certain type of flour and olive oil for its dough so that the crust turns out thin and crunchy, says its executive sous chef, Jean-Marie Merret. Above: Its signature Pizza La Nonna
'When the dough is robust, puffy and round, you know you have good dough. If it is sticky, lifeless and flat, those are bad signs. It could mean the yeast has died.' Executive chef Karla Mendoza of Pizzeria Mozza

The secret's in the dough

The most important part of a pizza is the dough. While its ingredients are simple, the actual process is hard to master. Here's some advice from pizza chefs
Mar 21, 2015 5:50 AM

MAKING a pizza is basically baking bread, except you add tomatoes and cheese on top, says chef Mathieu Palombino, who runs Motorino - a brand of pizzerias that originated in New York and just opened here in Singapore.

"Bread-making can be a very simple thing. You mix flour, water, and